Best Homemade Hash Browns

Gather the ingredients. The Spruce Peel the potatoes and shred using the large shredding holes on a box grater or the shredding disk of a food processor. The Spruce Place the potatoes in a strainer and rinse with abundant cold water to release some starch. Shake to remove excess water and transfer the potatoes to a clean kitchen towel. Squeeze well, many times, to remove excess moisture. The Spruce In a medium-size bowl, combine the potatoes with the finely chopped onion, salt, and pepper. The Spruce In a large non-stick pan, heat the butter and oil using medium heat. The Spruce When the butter and oil are hot, add the potato and onion mixture. Using a spatula, press them down firmly, but do not stir the potatoes. You want to create a crunchy layer at the bottom. The Spruce When the bottom is golden brown, turn the potatoes carefully and brown the other side: Using silicon gloves or oven mittens, place a round plate on top of the pan, turn the pan upside down so the potatoes are on the plate, and then slide the potatoes back into the pan. Alternatively, you can cut the potatoes in four quarters and turn them upside-down in sections. The Spruce Sprinkle extra salt and pepper to taste. Once the potatoes are crunchy and gold on both sides, transfer to a plate to serve or keep warm in a 200 F oven until it's time to use. The Spruce Serve with the breakfast foods of your liking and enjoy!