Description
Crispy, golden hash browns made from freshly grated russet potatoes, cooked to perfection in a skillet with simple seasonings. This easy stovetop breakfast recipe yields tender inside and crunchy outside hash browns that are perfect for any morning meal.
Ingredients
Scale
Ingredients
- 2 large russet potatoes, peeled
- 2 tablespoons vegetable oil or butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder (optional)
Instructions
- Grate Potatoes: Peel the russet potatoes and grate them using a box grater or food processor to obtain fine shreds.
- Rinse and Drain: Rinse the grated potatoes under cold running water until the water runs clear to remove excess starch. Then, squeeze out as much moisture as possible using a clean kitchen towel or paper towels to ensure crispiness.
- Heat Pan: Heat the vegetable oil or butter in a large skillet over medium-high heat until hot but not smoking.
- Cook Hash Browns: Spread the grated potatoes evenly in the hot skillet, pressing lightly to form a flat layer. Season with salt, black pepper, and onion powder if using. Cook undisturbed for 5 to 7 minutes, allowing the bottom to become golden brown and crispy.
- Flip and Finish Cooking: Flip the hash browns or stir to cook the other side. Continue cooking for an additional 5 to 7 minutes until fully crisp and cooked through.
- Serve: Transfer the crispy hash browns to a plate and serve immediately while hot and crunchy.
Notes
- Removing excess moisture from the potatoes is key to achieving crispy hash browns.
- For extra crispiness, avoid overcrowding the pan to allow even cooking and browning.
- Using a cast-iron skillet can enhance the crisp texture.
- Optionally, you can add onion powder or other seasonings to taste.
