Description
A foolproof recipe for crispy golden hash browns with caramelized edges and a fluffy tender inside, perfect for a comforting breakfast your family will crave.
Ingredients
Scale
- 3 large russet potatoes (about 2 pounds)
- 1/4 cup (60 ml) vegetable oil or canola oil
- 1 teaspoon salt (or to taste)
- 2 tablespoons (30 g) unsalted butter
- 1/2 teaspoon onion powder (optional)
- Black pepper to taste
- Optional add-ins:
- 2 tablespoons fresh chives or parsley, finely chopped
- 1/2 cup (50 g) grated cheddar cheese
- 1/4 teaspoon garlic powder
Instructions
- Peel the potatoes and shred them using the coarse side of a box grater or a food processor with a shredding blade.
- Place shredded potatoes immediately into a large bowl of cold water to stop browning and remove excess starch. Soak for at least 5 minutes, preferably 10.
- Drain the potatoes and wrap handfuls tightly in a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible.
- Heat a large non-stick or cast iron skillet over medium heat. Add vegetable oil and butter, heating until the fat is shimmering but not smoking.
- Spread the shredded potatoes evenly in the skillet without overcrowding. Press down gently with a spatula to form a compact layer.
- Cook undisturbed for 6-7 minutes until the bottom is deeply golden and crisp.
- Carefully flip the hash browns in sections or as one patty. Cook the other side for another 5-7 minutes until crispy with caramelized edges.
- Season with salt, pepper, and optional onion powder halfway through cooking.
- Transfer hash browns to a plate lined with paper towels to absorb excess oil.
- Serve hot with optional fresh chives or melted cheddar cheese on top. To keep warm, place in a low oven at 200°F (90°C).
Notes
Soaking and thoroughly drying the shredded potatoes is critical for crispiness. Use a butter and oil combination to prevent burning and add flavor. Avoid overcrowding the pan to ensure even crisping. Flip gently after a solid crust forms to prevent breaking. Leftovers can be refrigerated up to 3 days and reheated in the oven for best crispness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 180
- Sugar: 1
- Sodium: 220
- Fat: 7
- Saturated Fat: 2
- Carbohydrates: 25
- Fiber: 2
- Protein: 3
Keywords: hash browns, crispy hash browns, breakfast recipe, homemade hash browns, easy hash browns, golden hash browns