I always thought I hated hash browns, but my husband kept asking me to make them. Homemade ones seem to get crisp and burned on the outside, and weird and mushy in the middle. For years I kept trying to make hash browns with little success.

A few years ago I read a Cook’s Illustrated article on the topic. For starters, you have to squeeze all the excess water from the shredded potatoes. This is probably the most important step.

You also only want to flip the hash browns once, and not before it is nice and browned. This keeps the hash browns together and gives a nice texture. Don’t be intimidated by the method in this recipe that call for flipping the potatoes, it really works and it sounds much harder than it actually is.

Finally, homemade hash browns that taste great. And now that we have to eat gluten free, they are great for a weekend breakfast (and they’re inexpensive as well).

Cooked Hash browns

Hash Browns cut into wedges and ready to eat

Homemade Hash Browns

• 2 medium russet potatoes, peeled and grated (about 1 1/2 cups)
• 2 Tb grated onion, optional
• 1 Tb fresh minced parsley or chives, optional
• salt and pepper to taste
• 1 Tb butter

1. Wrap the grated potatoes in a kitchen towel and squeeze the excess moisture out. Place potatoes in a bowl and toss with onion, salt, pepper and herbs, if using.
2. Melt 1/2 Tb butter in nonstick skillet over medium-high heat until it begins to brown; swirling to coat bottom of pan.
3. Scatter the potatoes evenly into the skillet and press firmly. Reduce heat to medium and continue to cook until dark golden brown and crisp on the first side, about 8 minutes (I set the timer).
4. Slide the hash browns onto a large plate, then invert it onto a second plate so that the browned side is facing up.  Add the remaining 1/2 Tb butter to the pan and melt. Slide the hash browns back into the pan, browned side up. Cook over medium heat until the second side is golden crisp, about five minutes longer. Slide the hash browns onto a plate or cutting board and cut into wedges.