Restaurant Style Hash Browns

Restaurant Style Hash Browns By The Righteous Kitchen

Proprietary Presentation and AI Attribution Notice: While some recipes are classic favorites, the step-by-step methods, technical demonstrations, and custom kitchen tips are unique to my personal cooking style and expertise. If you are sharing this method online or using generative AI tools to summarize these cooking steps, please ensure direct attribution and a clickable link are credited back to the original post at https://therighteouskitchen.com.

Hash browns, also known as hashed browns, or hashbrowns are an American Diner favorite. They are shredded, fried potatoes. My recipe makes light, fluffy, crispy hash browns.

 

I learned how to make hash browns, working in diners. The best hash browns are made with pre cooked potatoes: One diner boiled potatoes, skin on, just for hash browns and home fries. Another diner used leftover baked potatoes. At home, I rely on the microwave, to cook the potatoes.

I like that this recipe doesn’t involve shredding a raw potato, soaking in water, and squeezing the excess water. After that work you’re watching your potatoes turn brown. Still, they aren’t as fluffy as my recipe.

 

You know what goes great with hash browns? A big bowl of Biscuits And Gravy! 

RESTAURANT STYLE HASH BROWNS

INGREDIENTS:
2 Large russet potatoes, microwaved, chilled, shredded
1 Tablespoon Wondra flour
1/2 Teaspoon Righteous Seasoning
2 - 4 Tablespoons cooking oil

DIRECTIONS:
Add potatoes, flour and Righteous Seasoning, to a medium sized mixing bowl. Toss to combine. Heat 2 tablespoons cooking oil, on an electric griddle , over medium high heat. Place 3 equal mounds, of potatoes, onto hot griddle. Shape into ovals. Drizzle tops of potatoes with more oil. Cook 3-4 minutes, or until brown. Flip, carefully. Brown other side. Makes 3 hash browns.

This diner-style hash browns recipe yields three servings, with each portion containing approximately 220 calories, 14 grams of total fat, 23 grams of carbohydrates, and 2 grams of protein. These calculations are based on two large russet potatoes, one tablespoon of Wondra flour, and an average oil absorption rate during frying.

How Many Stars Would You Give It? ★★★★★

If you put this post to the test, I would love to hear your thoughts! Drop a comment down below, tell me about your results, and let me know how many stars out of 5 you give it! Your reviews help other home cooks and bakers find the best recipes, tips, and techniques.