Photo: Atomic Hash Browns Recipe
Ingredients
- 2 pounds russet potatoes, peeled, coarsely grated on a box grater and squeezed dry in a kitchen towel
- 1 teaspoon granulated garlic
- 1 teaspoon paprika
- 1/4 teaspoon cayenne
- Salt and freshly cracked black pepper
- 2 tablespoons butter
- 2 tablespoons olive oil
Directions
Heat a 12-inch nonstick skillet over medium heat.
Toss the potatoes with the granulated garlic, paprika, cayenne and some salt and pepper in a medium bowl.
Add half of the butter and half of the oil to the skillet. Let melt, and then add the potatoes, pressing them down with a spatula. Cook until crisp and golden brown on one side, 5 to 7 minutes.
Set a baking sheet or a large plate over the skillet and carefully invert the potatoes onto the baking sheet. Add the remaining butter and oil to the skillet and slide the potatoes back in, un-cooked side down, and cook until golden and crispy on the second side as well, 4 to 5 minutes.
Slide onto a cutting board and cut into wedges to serve.
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By gls5144_10439336
Andover, KS
on February 25, 2013
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I didn't see the show, only this recipe through a search on Foodnetwork. Mine did not come out crispy. Tasted OK but will have to really blot the water out like others suggested next time. It was still good, but not crispy as you'd want these to be. Will try again for sure.
By patvaug
on December 25, 2012
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I didn't like this recipe but my sister and her family did. I will try this one more time with store bought shredded potatoes and see how it goes.
By chiisaiasiangal
Honolulu, HI
on December 06, 2012
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I made individual hash browns with this recipe, since my parents were staying with us this past weekend. I served no-bean chili over them, sprinkled with melted Mexican blend cheese and topped it with poached eggs and served some sour cream on the side. Parents and the boyfriend loved it! I did what the other reviewer suggested and used a salad spinner to dry the potatoes. Worked great!
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