Homemade Skillet Hashbrowns
August 01, 2014
Categories: Breakfast, Comfort Food, Dinner, Lunch, Side Dishes, Vegetables, Potatoes, 5 Ingredients Or Less, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Quick Meals, Brunch, Fall/Autumn, Winter, Weeknight Meals, Skillet, Stove Top, Gluten-Free, Kosher, No Eggs, Non-Dairy, Vegetarian, Processed Cheese more
"Also called haystack potatoes, these go great with a steak.You can make these as crisp and crusty or soft as you wish"
- Serving Size: 1 (369 g)
- Calories 254.6
- Total Fat - 0.4 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 59 mg
- Total Carbohydrate - 58 g
- Dietary Fiber - 8.9 g
- Sugars - 4.2 g
- Protein - 6.2 g
- Calcium - 33.2 mg
- Iron - 1.9 mg
- Vitamin C - 33.6 mg
- Thiamin - 0.3 mg
Preaheat the oven to 400 degrees.
Wrap each potato in foil and bake them 45 minutes. Turn off the oven and let them sit on the oven rack for another 45 minutes.
Remove the potatoes from the foil and peel off their skins. Grate them coarsely.
In a large skillet over medium heat, melt several tablespoons of butter and an equal amount of corn oil. More oil and butter makes crispier potatoes.
When the oil is hot, empty the grated potatoes into the skillet and gently spred them into an even pancake. Push in loose edges with a spatula, but do not pat them down or compress them.
Sprinkle additional corn oil around the pancake and dot the top with little bits of butter. Season with salt and pepper as desired.
When the underside is golden brown, flip the potatoes over. This likely will require cutting the pancake into quarters to facilitate flipping. If you want tender insides to your haystack, it's essential not to let the pancake break up when you flip it.
Sprinkle a little more oil around the edges and fry until golden brown.
Tips & Variations
No special items needed.