How to make CRISPY hashbrowns at home!

Ingredients

• 1 box Dehydrated Hash Browns (approximately 12 oz; rehydrate as instructed)
• 2 tablespoons Vegetable Oil (use a neutral oil such as canola or soybean)
• 2 tablespoons Unsalted Butter (or margarine; adds flavor and helps browning)

Instructions

1. Rehydrate the Hash Browns

   Place the dehydrated hash browns in the original box, pour boiling water over them until the box is full, seal the lid, and let sit for 12–15 minutes.

   Time: PT15M

2. Drain and Dry

   Open the box, pour the liquid into a colander, then press the hash browns with a clean kitchen towel to remove as much moisture as possible.

   Time: PT5M

3. Preheat Skillet and Add Fat

   Place the skillet over medium‑high heat, add 2 Tbsp vegetable oil and 2 Tbsp butter, and let the mixture melt and become slightly frothy.

   Time: PT5M

   Temperature: Medium-High

4. First Side Cooking

   Spread the drained hash browns in an even layer in the skillet. Set a timer for 5–6 minutes and do NOT stir or move them.

   Time: PT6M

   Temperature: Medium-High

5. Flip and Cook Second Side

   When the timer ends, use a spatula to flip portions of the hash browns, aiming to brown as much as possible. Set another 5‑minute timer and let cook undisturbed.

   Time: PT5M

   Temperature: Medium-High

6. Final Flip and Finish

   Give the hash browns a final flip, cook another 4 minutes or until they reach your desired level of crispness, then remove from heat.

   Time: PT4M

   Temperature: Medium-High

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

20 g

Fat

7 g

Fiber

2 g