Hash browns are a classic breakfast staple that pair wonderfully with eggs, bacon, or even as a standalone treat. With a crispy exterior and tender interior, these golden potato patties are irresistibly delicious. Whether you’re cooking for a crowd or treating yourself, this easy recipe ensures perfectly cooked hash browns every time.
Equipment:
- Box grater or food processor
- Large mixing bowl
- Clean kitchen towel or cheesecloth
- Skillet or non-stick frying pan
- Spatula
- Measuring cups and spoons
Ingredients:
- 4 medium-sized russet potatoes
- 1 small onion (optional, for added flavor)
- 2–3 tablespoons vegetable oil or butter (for frying)
- Salt and pepper to taste
- Optional toppings: chopped parsley, sour cream, or ketchup
Instructions:
- Prepare the Potatoes:
- Peel the potatoes (optional for extra texture, you can leave the skin on).
- Grate the potatoes using a box grater or food processor.
- If using, grate the onion as well for added flavor.
- Remove Excess Moisture:
- Place the grated potatoes (and onion, if used) in a clean kitchen towel or cheesecloth.
- Squeeze out as much liquid as possible. This step is crucial for crispy hash browns.
- Season the Potatoes:
- Transfer the grated potatoes to a mixing bowl.
- Season with salt and pepper, mixing well to distribute evenly.
- Cook the Hash Browns:
- Heat the vegetable oil or butter in a large skillet over medium heat.
- Once the oil is hot, spread the grated potatoes in an even layer in the skillet, pressing gently with a spatula.
- Cook undisturbed for 4–5 minutes or until the bottom is golden brown and crispy.
- Flip the hash browns carefully and cook for another 4–5 minutes on the other side.
- Serve:
- Once cooked, transfer the hash browns to a plate lined with paper towels to remove excess oil.
- Serve immediately, garnished with optional toppings if desired.
Tips:
- For extra crispy hash browns, avoid overcrowding the skillet. Work in batches if necessary.
- Add spices like paprika, garlic powder, or onion powder for additional flavor.
- To save time, you can use pre-shredded potatoes or frozen hash browns.
Making hash browns at home is easier than you think, and the results are worth it! With their crunchy texture and rich flavor, these hash browns are sure to become a breakfast favorite. Serve them fresh and enjoy the perfect start to your day!
Hash Browns Recipe
Crispy, golden, and perfectly seasoned, this homemade hash browns recipe is simple to make and perfect for breakfast or brunch.
Equipment
- Box grater or food processor
- Large mixing bowl
- Clean kitchen towel or cheesecloth
- Skillet or non-stick frying pan
- Spatula
- Measuring cups and spoons
Ingredients
- 4 medium-sized russet potatoes
- 1 small onion optional, for added flavor
- 2 –3 tablespoons vegetable oil or butter for frying
- Salt and pepper to taste
- Optional toppings: chopped parsley sour cream, or ketchup
Instructions
- Prepare the Potatoes:
- Peel the potatoes (optional for extra texture, you can leave the skin on).
- Grate the potatoes using a box grater or food processor.
- If using, grate the onion as well for added flavor.
- Remove Excess Moisture:
- Place the grated potatoes (and onion, if used) in a clean kitchen towel or cheesecloth.
- Squeeze out as much liquid as possible. This step is crucial for crispy hash browns.
- Season the Potatoes:
- Transfer the grated potatoes to a mixing bowl.
- Season with salt and pepper, mixing well to distribute evenly.
- Cook the Hash Browns:
- Heat the vegetable oil or butter in a large skillet over medium heat.
- Once the oil is hot, spread the grated potatoes in an even layer in the skillet, pressing gently with a spatula.
- Cook undisturbed for 4–5 minutes or until the bottom is golden brown and crispy.
- Flip the hash browns carefully and cook for another 4–5 minutes on the other side.
- Serve:
- Once cooked, transfer the hash browns to a plate lined with paper towels to remove excess oil.
- Serve immediately, garnished with optional toppings if desired.
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