Crispy Hash Browns
Transform your breakfast with these perfectly crispy, golden-brown hash browns that are tender on the inside and bursting with flavor.
Ingredients
Main Ingredients
- 4 medium medium-sized russet potatoes (peeled and grated)
- 1 small small onion (finely diced, optional for flavor) Optional for added flavor
- 2 tablespoons olive oil (for frying)
- Salt and pepper (to taste)
- Optional seasonings (such as garlic powder or paprika for added flavor)
Instructions
Preparation
- Peel and grate the russet potatoes using a box grater or food processor. Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as you can.
- If using onion, combine the grated potatoes with the finely diced onion in a large mixing bowl. Season with salt, pepper, and any additional spices you prefer.
Cooking
- In a large non-stick skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering.
- Carefully add the potato mixture to the skillet, spreading it out evenly. Press down gently with a spatula to form a flat layer. Allow it to cook undisturbed for about 5-7 minutes until the bottom turns golden brown.
- Once the bottom is crispy, carefully flip the hash brown using a plate or spatula and cook the other side for another 5-7 minutes on high heat until golden brown and crispy.
Serving
- Remove the hash browns from the skillet and drain on paper towels. Serve immediately with your favorite breakfast dishes.
Notes
Top tips for perfecting crispy hash browns include removing moisture from the grated potatoes, using high heat, avoiding overcrowding in the skillet, and experimenting with seasonings. Leftovers can be stored in an airtight container in the refrigerator for up to three days.