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Breakfast / Brunch

Country-Style Hash Browns

Depending upon where you grew up, shredded or cubed potatoes are the true hash browns. But any way you cut it, this Country-Style Hash brown recipe is the real deal.

Starchy, low-moisture spuds, like golds or russets, are what you’re looking for. And for the best flavor, and browning, use two fats — peanut oil and butter are the way to go. Golden potatoes have enough starch to stand up as cubes when frying. Plus, they look and taste great.


4 servings

Total Time

25 minutes

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Heat oil in a medium skillet over medium-high until shimmering. Add butter until melted and foam subsides, swirling skillet to keep butter from burning.

Add potatoes and cook (without stirring) until golden brown on the edges, 810 minutes.

Stir hash browns and cook until all sides are golden brown, 810 minutes more, stirring occasionally; season with salt and pepper.


For uniform-sized potatoes, cut into ½-inch planks, then lengthwise into strips, and last, slice across to dice.

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