The BEST Hash Browns

5 from 5 votes

Let's be real, any potato is a good potato... but if you want to make the BEST Hash Browns ever, all it takes is a little work the day before!

Prep Time5

Cook Time55

Chilling Time8

Total Time9

Course: Breakfast, Side Dish

Cuisine: American, Gluten-free

Servings:

Calories: 106kcal

Author: Marie Porter

Ingredients

Broth of choice We usually use chicken
Light tasting beer of choice Optional
Celery ribs and/or leaves Optional
Onion(s) Peeled and sliced
Garlic Cloves Peeled
Jalapenos, habaneros, or whatever Optional - sliced
Mustard of choice Optional
Herbs and spices of choice Dried sage, bay leaf, thyme, mustard powder, dried parsley, pepper
2 lbs Potatoes of Choice We usually use baby potatoes
Butter or Olive Oil

Instructions

The day before you want to make the hash browns:

First thing: get a pot of an appropriate size for the amount of potatoes you’re looking to cook. Fill it about ⅔ with broth.
If you’re using beer, count that amount towards the ⅔ goal. This isn’t hard science, everything is an estimate!
Break your celery into pieces that will fit in the pot, if using. I’ll usually just toss the tops/ insides of whatever celery we have lying around into the pot - it’s a great way to use it up!
Peel and rough chop an onion or two into the pot. You’ll be straining out these pieces later, so large chunks are easier to fish out later!
Add some garlic cloves to the pot. We usually go pretty heavy on them.
Slice up some jalapenos or habaneros into the pot - use gloves if you have them!
You’ll want to add more peppers than you think you’ll need - not all of the flavour that comes out of the peppers is actually going to make it into the potatoes.
The broth in general should be WAY more potent than something you’d have as a soup.
If using mustard, put a good tablespoon or more in - everything is to your taste.
Taste, season with whatever herbs and spices you’re using.
Once you’ve got a good mix going, bring to a boil over medium heat or medium high heat. Turn heat down and simmer on low for 30 minutes or so.
Once the time is up, use a slotted spoon to remove all the solids from the pot. Alternatively, strain through a mesh colander, into another pot.
Bring broth up to a boil again.
Chop potato into bite sized chunks. I usually cut baby potatoes into 4 pieces each, for reference. Add to the pot.
Boil potatoes for about 15 minutes, or until just fork tender. Strain potatoes, allowing excess moisture to drip off as much as possible. Discard broth.
Allow potatoes to cool to room temperature. Transfer potatoes to a large bowl, put in the fridge to chill overnight.

When you want to make the hash browns:

Over medium-high heat, heat up a bit of butter or olive oil in a large skillet - a cast-iron skillet or non-stick skillet.
Don’t use too much oil - just enough to give a light coating to the amount of potatoes you’ll be frying.
Add potatoes to the hot skillet, brown potatoes over medium-high heat until potatoes are golden brown and crispy.
Serve hot!

Leftovers:

Once cooled to room temperature, leftover hashbrowns can be stored in an airtight container in the fridge for several days. Best reheated in an air fryer, if possible.

Nutrition