Description
Homemade Hash Browns are a delicious and crispy breakfast classic made from grated russet potatoes, seasoned and pan-fried to golden perfection. This easy recipe uses simple ingredients and results in perfectly crispy hash browns that pair well with eggs, bacon, or any breakfast favorite.
Ingredients
Potatoes
- 4 large russet potatoes, peeled
Seasonings and Oil
- 2 tablespoons vegetable oil (or more as needed)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1/4 teaspoon garlic powder or onion powder for added flavor
Instructions
- Prepare the potatoes: Peel the potatoes and rinse them under cold water to clean and prepare them for grating.
- Grate the potatoes: Use a box grater or a food processor fitted with a grating attachment to shred the peeled potatoes into fine pieces.
- Remove excess starch: Place the grated potatoes into a large bowl filled with cold water. Swirl the potatoes around to help release excess starch, which will help achieve crispier hash browns.
- Drain and dry the potatoes: Drain the water and squeeze out as much moisture as possible from the grated potatoes using a clean kitchen towel or paper towels. Removing moisture is crucial for crispiness.
- Season the potatoes: Transfer the dried grated potatoes to a clean bowl. Add salt, black pepper, and optional garlic or onion powder. Toss well to evenly coat all the potato pieces with seasoning.
- Heat the oil: Pour 2 tablespoons of vegetable oil into a large skillet and heat over medium-high heat until hot but not smoking.
- Cook the hash browns: Add the grated potatoes to the skillet, spreading them out evenly to form a thin layer.
- Press to form crust: Gently press down the potatoes with a spatula to help them cook evenly and develop a crispy crust on the bottom.
- Cook until golden and crispy: Let the hash browns cook undisturbed for 4 to 5 minutes, allowing the bottom to become golden brown and crispy.
- Flip and cook other side: Using a spatula, carefully flip the hash browns in sections. Cook for an additional 3 to 4 minutes on the other side until crispy and golden brown.
- Drain and serve: Transfer the cooked hash browns to a paper towel-lined plate to absorb excess oil. Serve immediately alongside eggs, bacon, or your favorite breakfast items.
Notes
- Make sure to squeeze out as much moisture as possible from the grated potatoes to achieve maximum crispiness.
- Use a heavy skillet or cast-iron pan for even cooking and better crust development.
- Adjust salt and seasoning to taste; adding garlic or onion powder enhances flavor but is optional.
- You can increase the oil slightly if needed to prevent sticking and to help crisp the potatoes.
- For extra crispiness, cook over medium-high heat but avoid burning by monitoring closely.
