Easy Fresh Hashbrowns are so much better than the bagged frozen variety!
Easy Fresh Hashbrowns
I LOVE a good convenience product now and then. I try and make as much as I can from scratch, but sometimes all my brain can muster is opening a can of beef ravioli or tossing together some mac and cheese. We aren’t above the occasional drive-thru run, frozen pizza, or corn dogs and tater tots dinner either. Some “convenience” products aren’t actually that at all though, and making them yourself is JUST as easy and tastes leaps and bounds better than the “quick” and “easy” counterparts. These hash browns are one of those things.
It helps a lot if you have a shredder to do the hard work for you on these. I guess they wouldn’t be nearly as easy if you had to shred your own potatoes by hand, but it would definitely be your workout for the day.
So…shred your potatoes whichever way you can.
Now, toss them in the microwave for 2 1/2 minutes. I’ve started pre-cooking almost all of my fresh potatoes in the microwave. It softens them up just enough to allow the middle to be done at the same time as the outsides when you are pan frying or baking them. A lot of methods I’ve seen require you to parboil the potatoes, but I find that microwaving them briefly after they are cut, sliced, or shredded into the final shape works much, much better.
Fry them in a few teaspoons of oil, and brown on both sides. Season to taste, and enjoy!
My favorite way is with a few fresh eggs, over easy.
You should check out these other awesome breakfast recipes on the site too!
- 2-3 medium red potatoes washed and patted dry
- salt and pepper to taste
- 2 tablespoons oil divided
- Shred potatoes and microwave on high for 2 - 2 1/2 minutes.
- Preheat 1 tablespoon of oil in a large non-stick frying pan over medium to medium-high heat. Place potatoes into pan, season, and cook for 4-5 minutes, or until browned. Flip potatoes and brown other side.