Perfect Hashbrowns

There’s nothing I love more than good buttery hashbrowns from my favorite breakfast spot in the city, but sometimes putting presentable clothes on before 2 isn’t going to happen on a Sunday. What’s a hungry girl to do?

Make my own of course.

The true secret to good crispy hashbrowns is all in the draining of the potatoes. Nothing will get crispy with moisture in it, duh. Once I shred my potatoes in the food processor (yes, I’m that lazy) I throw them into a thin dish towel and squeeze the hell out of them to remove the water from the potato. It’s the most important step to crispy heaven.

The second most important step is using A LOT of fat in the pan. I switch between ghee and coconut oil, but if you tolerate butter I suggest using that. NO canola oil, people. You already saved $10 by making them at home, so why not splurge on some good healthy fats 😉

Throw some fried runny eggs on top, and you’ve got yourself breakfast heaven for around $1!!


Crispy Hashbrowns
serves 1

2 cups shredded potatoes
1-2 tbsp coconut oil, ghee or butter
salt & pepper

// Place potatoes in a towel and squeeze as much water out as you can.
Heat skillet over medium-high heat and add fat of choice.
Put the potatoes in a thin layer, and once golden brown on the bottom, flip and don’t flip again until done.
Top with some runny eggs for extra greatness!


One comment

  1. Pingback: To-Eat List

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