Description
Crispy and golden homemade hash browns made from fresh russet potatoes, seasoned simply with salt and pepper, and cooked to perfection in a hot skillet. Perfect for breakfast or brunch, these hash browns are easy to prepare and customizable with optional seasonings like garlic or onion powder.
Ingredients
Scale
Main Ingredients
- 4 large russet potatoes (peeled)
- 2 tablespoons vegetable oil (or more as needed)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional Seasonings
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Instructions
- Prepare the potatoes: Peel the potatoes and rinse them under cold water to clean.
- Grate the potatoes: Use a box grater or a food processor with a grating attachment to shred the potatoes finely.
- Remove excess starch: Place the grated potatoes in a large bowl of cold water and swirl them around to help remove excess starch, which helps in making the hash browns crispier.
- Drain and dry: Drain off the water and squeeze out as much moisture as possible from the grated potatoes using a clean kitchen towel or paper towels to ensure crispiness.
- Season the potatoes: Transfer the grated potatoes to a clean bowl. Add salt, black pepper, and any optional seasonings like garlic or onion powder. Toss well to coat evenly.
- Heat the oil: Warm 2 tablespoons of vegetable oil in a large skillet over medium-high heat until hot.
- Cook the hash browns – first side: Add the grated potatoes to the skillet, spreading them out evenly into a layer. Press down gently with a spatula to help them cook evenly and form a crust. Let cook undisturbed for 4-5 minutes until the bottom is golden brown and crispy.
- Flip and cook the second side: Carefully flip the hash browns in sections using a spatula. Cook for another 3-4 minutes until the other side is also golden and crispy.
- Drain excess oil and serve: Transfer the cooked hash browns to a paper towel-lined plate to remove any excess oil. Serve immediately, ideally with eggs, bacon, or your favorite breakfast sides.
Notes
- For extra crispy hash browns, ensure the potatoes are as dry as possible before cooking.
- You can substitute vegetable oil with canola or olive oil if preferred.
- Adding finely chopped onions or herbs to the seasoning mix can add extra flavor.
- Do not overcrowd the skillet; cook in batches if necessary for even cooking.
- Serve immediately for the best texture and flavor as hash browns tend to lose crispness upon sitting.
