Hash Browns

Homemade Hash Browns are the breakfast side dish you’ve been looking for to step up your weekend brunch spread! Fry up Russet potatoes with a bit of seasoning for golden hash browns that are crisp every time.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 18

Total Time 33

Servings servings

Calories 305kcal

Author John Kanell

Ingredients

1½ pounds Russet potatoes (675g)
1½ teaspoons salt
½ teaspoon ground black pepper
½ teaspoon onion powder
¼ cup olive oil (60mL)
2 tablespoons unsalted butter

Instructions

Peel the potatoes and grate on the large holes of a box grater. Wrap the potatoes in a clean dish towel and squeeze firmly to wring out as much moisture as possible. Transfer the grated potato to a large bowl. Add the salt, pepper, and onion powder. Toss to evenly combine.
Heat the oil in a large cast-iron or non-stick skillet over medium. Add the potato mixture to the skillet and spread into an even layer. Using the back of a spatula, firmly press into a roughly ¾-inch thick pancake. Cook (without stirring) until the bottom and sides are browned and crispy, 10 to 12 minutes.
Using a spatula, transfer the hash brown to a large plate. Add the butter to the skillet and swirl to melt and coat the bottom. Flip the hash brown, and slide into the skillet, browned-side up. (Use another plate to help you flip if needed!)
Cook until golden brown on the bottom, about 8 minutes. Transfer the hash brown to a paper towel-lined plate to drain. Season with salt and pepper to taste and serve immediately.

Notes

Heat the oil before adding the potatoes. For golden brown hash browns, be sure to preheat the oil in a skillet or cast iron pan first. Use enough oil so there is a thin layer of oil coating the entire cooking surface of the pan.
Skip the soaking. While some recipes may call for soaking potatoes in a bath of cold water, I find that step can remove too much starch and can add excess water, leading to soggy hash browns.
No need to stir. This recipe requires no stirring during the cooking process, and doing so will hinder the shredded potatoes from sticking together (sticking is good here), so just let them cook and brown undisturbed while you prepare any other breakfast foods!
Use a food processor or box grater. Many food processors have a grater attachment that you can use to shred the potatoes for this recipe quickly. Use a large grater attachment or the large holes of a box grater or hand grater for perfectly sized shreds!
Make sure the potatoes are golden brown before flipping. As the hashbrowns cook, they will start to stick together and be held together by the crispy bottom and edges. Wait until a golden brown crust has been achieved before flipping, or the mass will fall apart.
Transfer the whole hash brown pancake to a plate to flip. For potatoes that are golden on both sides, transfer the hash brown pancake to a plate using a large flexible spatula once the bottom side is crisp, add butter to the skillet, and use the spatula to help return the potatoes to the pan-browned side up to continue cooking. Use an additional plate if needed to flip the potatoes.
Vary the seasonings or add a mix in. Change things up by adding garlic powder, Italian seasoning, or another favorite seasoning to the potato mixture before cooking. Or mix in diced onions, diced shallots, or colorful bell peppers. Top with a little sour cream or a splash of hot sauce for a zing of flavor!

Nutrition