Homemade Southern Style Hash Browns. #Update #OvenBaked #SkilletFried

​Hello there!
I won't dilly dally long... I just want to say this post has been insanely popular. I first posted this recipe in 2015 before I established a more professional website experience.

However- this recipe remains popular and I keep seeing it being pinned over and over and it needs an update, so here we are! 

This is a very simple and easy process and worth it if have potatoes you need to use up -or- if you just want to make yourself a big ol' bag of frozen hashbrowns you're in the right place! Let's get started. 

     I love homemade southern style hash browns.. I have successfully made shredded hash browns.. and I still make homemade french fries all the time.. but the Southern Style (the cube variety) are my favorite. I have to confess and say that for a while I did switch back to the WalMart frozen hash browns because I figured eh... potato potatoe am I right? 
No. I wasn't. Those potaotes are hollow and sad.
I recently ran out and the stores have been out---but I had potatoes. 
So the time had come to make hash browns from scratch again.
 
Dude what was I thinking?? Buying that dehydrated garbage... Boo.
Fresh potatoes are so much better. 

So here's the deal. 
You gotta soak the potatoes in cold water... 
Yeah you can get away with rinsing them... but sometimes I will rinse them and then stick them in a containter with cold water and leave them in the fridge. Covered with a lid. 
I will use them for about 3 days. Right out of the cold water... 
Then I usually bake and freeze what's left for the rest of the week.

The reason for the cold water:
 It removes excess starch that makes the potaotes gooey...
If you've ever tried to make homemade french fries or potatoes without soaking them in cold water or at least rinsing them, you will understand what I mean... they don't get crispy... they are soggy and gross.. that's because Idaho and Russet Potatoes are super starchy and you have to remove some of that in order to get crispy potatoes. 
So, that being said you can rinse until the water is mostly clear and you will have crispy potatos if you bake or fry them.
Just be sure to pat them dry first. You don't want to put wet potatoes into hot oil and if you're baking them you don't want them to be wet either.
Pat them dry. 
You may notice their texture has changed. They are crunchy feeling almost like a carrot. 
That is what you're looking for. 

And straight into the oil they go. I use canola oil. 
They will need to be seasoned straight out of the oil. I usually just go with salt when I do them this way in the mornings.
I would say that this is the lazy version but they're all pretty lazy processes lol 

AND that is the finished product! Served with our regular fried egg and avocado. 
Delicious. Don't they LOOK crispy?? They are. And nice and soft on the inside. Excellent.

Let's move on to the oven baked version. 
Same starting process as above... peel (or not), dice, soak or rinse, pat dry and here we are.

And that's how I make them for the freezer! 
I reheat them in the skillet in the morning (I can use much less oil if they're already cooked and since I'm only warming them up they're done much faster then when I fry them straight out of the cold water. I only had a small bit left and my freezer is packed right now but usually I make a huge gallon sized freezer bag of these hash browns.
Also.
They are delicious straight out of the oven and you can absolutely reheat them on a baking sheet at 375 for a few minutes (5-7).
You don't have to fry them at all.
You can still get crispy hash browns straight from the oven. 
I love having them on hand and I hope you guys love the update to this recipe! 
Much Love 
​Amanda

---

Crispy Southern Style Hash browns. 

Crispy Southern Style Hash Browns