Description
Crispy and golden homemade hash browns made with shredded russet potatoes, cooked to perfection in butter and oil on the stovetop. A classic American breakfast favorite that’s simple to prepare and deliciously satisfying.
Ingredients
Potatoes
- 2 large russet potatoes, peeled
Cooking Fats
- 2 tablespoons unsalted butter
- 1 tablespoon vegetable oil
Seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the Potatoes: Grate the peeled russet potatoes using a box grater or food processor. Place the shredded potatoes into a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible to ensure crispiness.
- Season the Potatoes: Transfer the dried shredded potatoes to a bowl and evenly season them with salt and black pepper, mixing gently to combine.
- Heat the Skillet: In a large nonstick or cast iron skillet, heat the unsalted butter and vegetable oil over medium-high heat until the mixture is hot and shimmering, preparing the pan for frying.
- Cook the Potatoes: Add the seasoned shredded potatoes to the skillet, spreading them into an even layer. Lightly press the potatoes down with a spatula to compact them. Cook without stirring for 5–7 minutes until the bottom turns golden brown and crispy.
- Flip and Finish Cooking: Carefully flip the hash browns in sections to cook the other side. Continue cooking for an additional 4–5 minutes until the second side is also crispy and golden brown.
- Serve: Remove the hash browns from the skillet and let drain on paper towels if needed to remove excess oil. Serve immediately while hot and crispy for the best flavor and texture.
Notes
- For extra crispy hash browns, soak the shredded potatoes in cold water for 10 minutes before drying to remove excess starch.
- Enhance flavor by adding chopped onions, garlic, or fresh herbs like parsley or chives to the shredded potatoes before cooking.
