Crispy Hash Browns
Deliciously crispy on the outside and fluffy on the inside, these hash browns are a breakfast classic that will satisfy everyone at the table.
Ingredients
Main Ingredients
- 2 large russet potatoes (about 1.5 pounds) Best for their high starch content.
- 1 teaspoon salt For seasoning.
- 1/2 teaspoon black pepper For seasoning.
- 2 tablespoons vegetable oil or butter For frying.
Instructions
Preparation
- Wash and peel the russet potatoes. Grate them using a box grater or food processor.
- Soak the grated potatoes in a bowl of cold water to remove excess starch.
- After 5 minutes of soaking, drain the grated potatoes in a colander, rinse under cold water, and squeeze out as much moisture as possible using a clean kitchen towel.
- In a bowl, combine the grated potatoes, salt, and pepper. Mix well to ensure even seasoning.
Cooking
- Heat the vegetable oil or butter in a large skillet over medium-high heat until hot.
- Add the grated potato mixture to the skillet, spreading it out evenly and pressing down gently with a spatula.
- Cook for 5-7 minutes until the bottom is golden brown and crispy.
- Flip the hash browns using a large plate or spatula and cook for another 5-7 minutes until the other side is golden brown.
Serving
- Remove the hash browns from the skillet and drain on paper towels to absorb excess oil. Cut into wedges and serve hot.
Notes
To enhance your hash brown experience, serve with sunny-side-up eggs, avocado slices, or zesty salsa. Store leftovers in an airtight container for up to 3 days, reheat in an oven at 375°F (190°C) for 10-15 minutes.