Recipe Developer Mary Jane Miller taught us how to make the perfect homemade hashbrowns.
Homemade Hash Browns
2 large russet potatoes (about 1 lb.)
2 Tbsp. butter
2 Tbsp. olive or vegetable oil
Salt and pepper to taste
1. Pierce the potatoes 4 times with a fork. Microwave on high for 4 minutes. Potatoes will be slightly underdone. Wrap potatoes in plastic wrap and refrigerate at least 2 hours or until cold. Can be done up to 3 days ahead of time.
2. With a small sharp knife, pull away the peels and discard. Using the largest holes on a box grater, shred the potatoes. 3. In a medium non-stick skillet, heat butter and oil together over medium high heat until butter foams. Add potatoes. Gently toss with the butter and oil mixture. Season with salt and pepper and toss again. Gently press potatoes into a cake with a spatula and cook, undisturbed, for 4 to 5 minutes or until golden brown on the bottom. Turn the potatoes, trying to keep the hash browns in large sections, and continue to cook until deep golden brown. Serve immediately.