- 3 tablespoons olive oil (canola oil, or rice bran oil)
- 1 pound russet baking potatoes
|Calories160Calories from Fat90|
|% DAILY VALUE|
|Calories from Fat90|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Yummly User P. 5 months ago
Great, the family loved it!
CarolineM 6 months ago
I added flour and egg white so they could stick together and grated a bit of onion, tasted amazing
Mohns 7 months ago
Amazing if you add garlic salt and paprika!
Chris Butler 8 months ago
There’s nothing to bind it together, you might as well just make French fries.....
Cindy R. 8 months ago
Great recipe. Thanks for sharing.
Jenny 9 months ago
Great. Very easy and tasty. I just pressed the shredded potatoes dry with paper towels. Took probably 10 minutes to cook. No need to use more than the listed amount of oil; even if it doesn't cover the whole pan and just pools in the middle.
Lux 10 months ago
was looking for a way to make them crispy, and found this. i made them the way my mother did, but used the cloth extraction method to make them crispy. worked just fine, and will be making hash browns more often!
M O. 10 months ago
they didnt stick together enough but thats probably my fault. they were still very good though!!
Nic J. 10 months ago
So easy and yum! Will definitely make this again.
Bejan Saeedi a year ago
Delicious! Would definitely make again!
Ali Areef a year ago
i really like this recipe
Victor Adrian Magallanes a year ago
good godly it was very delicious
Amy a year ago
It turned out just amazing and i love this recipe.
Pedro Llauró a year ago
Turned out great! Still mushy though i should buy a ricer instead of using cloth...
Dan LaFreinere a year ago
Was good wish I had a better way to get water out tho
Yan a year ago
It turned out great!
Margot Camposano a year ago
I added some curry powder and it turned out so good :)
Jay a year ago
I would add a little garlic and onion powder to this.
David a year ago
Great With a touch of garlic salt and pepper
888 a year ago
Lacking proper seasoning
Alicia W. a year ago
This recipe was wonderful. Cooking the potatoes in small batches so you could get the crispy outer layer. No leftovers from a large pan prepared.
Marie Boileau a year ago
C’est une bonne alternative et ça fait changement. J’ai rajouté du fromage et ma famille a adoré. It was really good and tasty.
Migdalis M. 2 years ago
Muy buena receta. Yo le agregué un poco de pimienta y nuez moscada fresca. Lo dejé cocinar 13 min por un lado y 10 min por el otro, a temperatura media! Quedó perfecta!
Rugervic 2 years ago
I used the cloth extracting method and they turned out nice and crispy
Stratton Phillips 2 years ago
Very tasty! I definitely will make again. Added a shake of garlic and onion powder, along with some Italian seasoning. Some shredded cheese on top would be splendid I think. Be careful and patient. I made a large batch and these get the crunchiest and bestest when fried in a thin layer.
Victoria M. 2 years ago
No soggy potatoes!! Wonderful tip, they came out great.
Kathy 2 years ago
Really easy to make and really good to eat.
Peter M. 2 years ago
Great! I dried the potatoes by twisting them up in a tea towel until they stopped dripping. Just added a teaspoon of cayenne for a little kick.
Sylvia Pringle 2 years ago
It turned out really tasty, very easy to make will be making these again
Ashwini Ganesh 3 years ago
excellent it turned outvto be amazing for my first timme at cooking. i didn't anticipate the time yumly was accurate