Grandma's Hash Browns

Deeelicious. My Mrs loves onions in her hash browns and we can never find local restaurants who do it right. Thanks to Grandma for the recipe! I added my own chopped onions and my wife gobbled it up. I like mine a little more crispy so left them in the pan after I took the photo.

I liked this recipe- it was super yummy and the kids love it.

We SO enjoyed these - with lots of black pepper! I added just a little vegetable oil to the butter so I could raise the heat high enough to brown and crisp the potatoes without the butter burning.

They were so good. I don't think we will ever buy frozen hash browns again. For the first batch, I gave the potatoes an ice water bath. I also didn't boil them for 20 minutes. I only boiled them for about 10-15 minutes instead. This way, they were easier to grate with the grater and they didn't get too mushy.

This is a perfect simple recipe for hash browns. I think these are right on par with the ones you get at restaurants. Be careful not to overcook the potatoes, they are nearly impossible to shred if they are too tender. I also just stuck them in the freezer for 30 min, instead of overnight and they were great! I didn't have much luck getting them to stick together, but I plan on making these again and again. I think next time I will try cooking these in the oven to make them extra crispy! (will update after I try) UPDATE: Just tried baking these tonight...and HUGE success! I greased a baking sheet, mixed about 1T flour in with the potatoes, and shaped them into round patties. They cooked on 435 for 30 min (check for browness on bottom), then another 15 after flipping. They were crispy and delicious! Will bake these again and again--made our breakfast!