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Nutrition Facts
Serving Size 1 potatoes 136g Recipe makes 5 potatoes)
Calories 118
Calories from Fat 1		(1%)
Amount Per Serving		%DV
	Total Fat 0.1g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 5mg		0%
Potassium 515mg		14%
Total Carbohydrate 27.4g		9%
	Dietary Fiber 2.5g	9%
	Sugars 1.2g
Protein 2.5g		5%
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⁽¹⁰⁾ RATE IT NOW Print Recipe

By: AuntWoofieWoof
Nov 25, 2003

I used to go to a tavern for breakfast on the weekends from time to time. The cook there made the best hasbrown potatoes. She finally told me what the secret is to having good hashbrowns. You need to partially cook the potatoes first. Raw potatoes have a tendency to absorb the grease and stick together. Any kind of potato can be used but I prefer the Yukon Golds or red potatoes. You can use these in my Homemade Hash Browns recipe.

5 -6 potatoes (change servings and units)

Ingredients

5-6 medium unpeeled yukon gold potatoes or red potatoes
water

Directions

1
Put the potatoes in a large pan.
2
Cover with cold water.
3
Bring water to a boil over high heat.
4
As soon as the water starts to boil, turn the heat off but keep the pan on the burner.
5
Let the pan of potatoes stand on the burner for about 5 minutes,depending on the size of the potatoes.
6
Larger potatoes may need more standing time.
7
Drain all of the water from the pan.
8
Allow potatoes to cool enough to handle.
9
Store the potatoes in a bowl in refrigerator until ready to use.
10
Storing the potatoes in a plastic bag tends to make them "sweat" and softens them, which could cause them to go bad sooner(that has been my experience in the past.).
11
If you do store them in a plastic bag, use them within a day or two to ensure freshness.
12
Use the potatoes for hashbrowns or fried potatoes.

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Featured Reviews for This Recipe

From: Ransomed by Fire

On Aug 30, 2009

This worked really well and was really easy. Since I was really hungry and too impatient to wait for the potato to cool, I took a tip I learned from making hard boiled eggs and re-filled the pot with cold water after cooking to cool the potato more quickly. It only took about two minutes to cool that way. I was surprised at how easy it was the peel and grate the parboiled potato, and my hash browns came out better than ever! Thank you!

1 person found this review helpful

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From: littleone2008

On Apr 29, 2009

Very good tip for making hashbrowns or fried potatoes. It works great! Thank you for sharing your recipe.

0 people found this review helpful

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From: Marie

On May 27, 2004

This is a good tip for making hash browns or home fries. I liked the convenience of having the potatoes partially cooked and ready to use. I made sure the potatoes were completely dry before frying so that they browned well and became crispy. Yum! Thanks, Auntie.

7 people found this review helpful

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From: Gerry

On Jul 22, 2004

Great recipe! Rare is the occasion when one finds truly well made crispy hashbrowns. After trying this recipe I'm sure precooking is indeed the secret. Several times a year we have a traditional western brunch and now you have taken the quesswork out of making great hashbrowns! Gerry 999

5 people found this review helpful

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