Servings: 4 Servings
Calories: 546kcal
Equipment
- a pan
Ingredients
- 2 scrubbed and peeled russet potatoes for a smoother texture
- 1/2 tsp salt for seasoning
- 8 oz unsalted & melted Butter preferably high-quality for a rich taste
- 4 tbsp healthy vegetable oil for frying, a neutral oil like canola or grapeseed works well to achieve a crisp exterior
- 1/4 tsp freshly ground pepper for optimal flavor
Instructions
- Grate the potatoes using a box grater or food processor with the shredding attachment.
- Rinse the grated potatoes under cold water to remove excess starch, then pat dry with a paper towel.
- In a large mixing bowl, combine the grated potatoes, salt, and pepper.
- Heat a non-stick pan over medium-high heat and add 2 tablespoons of butter and 1 tablespoon of oil.
- Once the fat has melted and is sizzling, spread the potato mixture evenly in the pan.
- Using a spatula, press the potatoes down to form an even layer.
- Let the hash browns cook for 5-6 minutes on one side without disturbing them.
- Flip the hash browns in sections using a spatula and add more butter and oil as needed.
- Cook for an additional 5-6 minutes until both sides are crispy and golden brown.
- Serve hot and enjoy your IHOP hash browns!
Notes
• Be sure to use a non-stick skillet so the potatoes don’t stick to the pan.
• If the potatoes start to stick to the pan, add a little more butter.
• You can customize the seasoning to your liking.
• For extra flavor, try adding grated Parmesan cheese or fresh herbs.
• Be sure to flip the potatoes a few times while cooking to ensure even cooking.
• For a vegetarian option, omit the butter and use vegetable oil instead.
Nutrition
Calories: 546kcal
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