Crispy Hash Browns
Golden and crispy shredded potato hash browns with a perfectly crunchy exterior and tender interior. A classic breakfast side that pairs well with eggs and bacon.
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Ingredients
- 2 lbs russet potatoes, peeled
- 1/2 yellow onion, finely grated
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/4 cup vegetable oil
- 2 tbsp unsalted butter
- 1/2 tsp paprika
- 1/4 tsp garlic powder
Instructions
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1
Grate the peeled 2 lbs peeled russet potatoes using the large holes of a box grater or a food processor with the grating attachment.
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2
Place the grated potatoes in a large bowl of cold water and swish them around to remove excess starch. Drain well.
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3
Transfer the potatoes to a clean kitchen towel and squeeze out as much moisture as possible. This is crucial for crispy hash browns.
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4
In a large bowl, combine the dried grated potatoes, grated 1/2 finely grated yellow onion, 1 tsp salt, 1/2 tsp freshly ground black pepper, 1/2 tsp paprika, and 1/4 tsp garlic powder.
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5
Heat a large skillet (preferably cast iron) over medium-high heat. Add the 1/4 cup vegetable oil and 2 tbsp unsalted butter.
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6
Once the butter is melted and the pan is hot, add the potato mixture, spreading it into an even layer.
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7
Press down on the potatoes with a spatula to compact them. Cook undisturbed for about 5-7 minutes until the bottom is golden brown and crispy.
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8
Carefully flip the hash browns in sections (or in one piece if you're skilled) and cook for another 5-7 minutes until the other side is golden and crispy.
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9
Transfer to a paper towel-lined plate to drain any excess oil. Season with additional salt if needed.
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10
Serve immediately while hot and crispy.
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