Crispy Hash Browns
Golden and crispy hash browns made with shredded potatoes, perfect for breakfast.
10 mins
Prep Time
15 mins
Cook Time
2
Servings
Ingredients
- 2 large russet potatoes
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder (optional)
- 1/4 teaspoon garlic powder (optional)
Nutrition Facts
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Instructions
Peel the potatoes and shred them using a box grater or food processor.
Place the shredded potatoes in a clean kitchen towel and squeeze out as much moisture as possible.
In a bowl, mix the shredded potatoes with salt, black pepper, onion powder, and garlic powder (if using).
Heat butter and oil in a large skillet over medium-high heat.
Spread the shredded potatoes evenly in the skillet, pressing them down with a spatula to form a flat layer.
Cook for about 5-7 minutes until the bottom is golden brown and crispy. Flip and cook the other side for another 5-7 minutes.
Transfer to a plate lined with paper towels to drain excess oil. Serve hot.
Chef's Tips
- Moisture Control: Removing as much moisture as possible ensures crispier hash browns.
- Uniform Shredding: Use a food processor for evenly shredded potatoes.
- Seasoning: Adjust salt and pepper to taste, or add paprika for extra flavor.
- Non-Stick Pan: A well-seasoned cast-iron skillet works best for even browning.
- Serving Suggestion: Serve with ketchup, hot sauce, or a side of eggs and bacon.
