Hash Browns from Scratch

Have you tried to make hash browns from fresh potatoes and ended up with a big gluey

mess?  Here are some tips to make them turn out right!

  1. Wash the potatoes and pat dry
  2. Fill a large bowl with cold water and a teaspoon of lemon juice
  3. Working in batches, grate the potatoes, either by hand or with a food processor
  4. Place grated potatoes into the water as you continue to work. This helps to wash away excess starch. The lemon juice prevents them from turning black.
  5. Once finished grating, line a rimmed cookie sheet with paper towels or a clean dish towel
  6. Drain grated potatoes in a colander
  7. Spread out on the baking sheet and blot the top with additional paper or cloth towels

    Pat them dry to help remove excess moisture.

  8. Heat several tablespoons of vegetable oil in a large skillet
  9. Add potatoes in a thin layer (no more than 1/2 inch deep)
  10. Cook on medium-high heat until browned, about 8-10 minutes

    Yummy! Crispy and not mushy or gluey.

  11. Turn once and cook a few minutes more, until bottom is browned slightly
  12. Season with salt and pepper to taste
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