Description
Homemade Hash Browns are crispy, golden-brown, and full of flavor. These perfectly cooked hash browns are easy to make and are a great addition to any breakfast or brunch spread. Made with just a few simple ingredients, they’re crispy on the outside and tender on the inside. Whether you prefer them soft or extra crispy, this recipe will help you make the best homemade hash browns.
Ingredients
Scale
- 4 large russet potatoes (peeled)
- 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.
- Grate the potatoes using a box grater or a food processor with a grating attachment.
-
Remove excess starch:
- After grating the potatoes, place them in a large bowl of cold water and swirl them around to remove excess starch.
- Drain the water and squeeze out as much moisture as possible from the grated potatoes using a clean kitchen towel or paper towels. The drier the potatoes, the crispier your hash browns will be.
-
Season the potatoes:
- Place the grated potatoes in a clean bowl. Add salt, pepper, and any optional seasonings like garlic powder or onion powder. Toss to coat evenly.
-
Cook the hash browns:
- Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the grated potatoes to the skillet. Spread them out evenly to form a layer.
- Press down gently with a spatula to help them cook evenly and form a crust.
-
Cook until golden and crispy:
- Let the hash browns cook undisturbed for 4-5 minutes until the bottom is golden and crispy.
- Flip the hash browns in sections, using a spatula. Cook for an additional 3-4 minutes on the other side, or until both sides are crispy and golden brown.
-
Serve:
- Once cooked, transfer the hash browns to a paper towel-lined plate to remove excess oil. Serve immediately with eggs, bacon, or as part of your favorite breakfast.
Notes
- For extra crispy hash browns, you can cook them in smaller batches, ensuring the grated potatoes aren’t overcrowded in the skillet.
- You can also use a non-stick skillet to prevent sticking or opt for cast iron for a nice crispy crust.
- You can store leftover hash browns in the fridge for up to 2 days. To reheat, simply fry them again in a skillet to get them crispy.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 180
- Sugar: 1g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0g