From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/10
Instructions
1
Grate the potatoes and rinse them in cold water to remove excess starch.
2
Squeeze the potatoes dry using a clean kitchen towel or paper towels.
3
Heat the butter and oil in a large skillet over medium heat.
4
Add the grated potatoes and spread them into an even layer. Press them down lightly.
5
Season with salt and pepper.
6
Cook for 5-7 minutes or until the hashbrowns are golden brown and crispy on the bottom.
7
Flip (in sections if necessary) and cook the other side until crispy.
8
Sprinkle the cheese over the hot hashbrowns so it melts.
9
Add the bacon, eggs, green onions, and a little sour cream.
10
Top with other desired toppings.
11
Serve immediately.
My Calorie Intake
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Tips & Tricks (5)
- Squeeze Out Moisture First 💧After shredding russet potatoes, wrap them tightly in a clean kitchen towel and squeeze out excess moisture for maximum crispiness and golden color.
- Use Butter and Oil Combination 🧈Combine butter and oil in your skillet—oil prevents burning while butter adds rich flavor and helps achieve crispy, golden edges on your hashbrowns.
- Don't Flip Too Early ⏱️Resist the urge to stir for the first 4-5 minutes; let the bottom form a golden crust before breaking apart and turning for even browning on all sides.
- Layer and Toast Your Toppings 🧀Add cheese when hashbrowns are almost done so it melts into the crust, then pile warm bacon and toppings on top to prevent them from becoming soggy.
- Cook Eggs Separately for Control 🍳Fry your eggs in a separate pan to achieve your desired doneness without overcooking the hashbrowns, then crown each portion with a perfectly cooked egg.
Recipe Facts
Diet at a Glance
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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