Description
This recipe for Delicious Crispy Hash Browns offers a simple and classic way to enjoy golden, perfectly crispy shredded potatoes. Using basic seasonings like salt, garlic powder, and onion powder, and cooked in olive oil on the stovetop, these hash browns deliver crispy texture and rich flavor, perfect for breakfast or as a savory side dish.
Ingredients
Potatoes
- 1 pound Russet potatoes (2 small-to-medium), peeled if desired
Seasonings
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
Cooking Fat
- ¼ cup extra-virgin olive oil
Instructions
- Prepare the Potatoes: Scrub the potatoes clean and grate them using a large-holed cheese grater. You may leave the skin on or peel them beforehand as preferred. Rinse the grated potato thoroughly in a fine-mesh sieve until the water runs clear to remove excess starch.
- Drain Excess Moisture: Drain the rinsed potatoes and transfer onto a clean tea towel or several layers of paper towels. Twist the towel firmly to squeeze out as much moisture as possible. Repeat if needed to ensure the potatoes are well dried.
- Season the Potatoes: Place the dried grated potatoes into a bowl and toss with salt, garlic powder, and onion powder to distribute the seasoning evenly.
- Heat the Oil: In a large skillet, preferably cast iron or non-stick, warm the extra-virgin olive oil over medium heat until shimmering. To test readiness, drop a small amount of grated potato into the oil and check for a sizzle.
- Cook the Hash Browns: Spread the seasoned potatoes evenly in the skillet and press down firmly with a spatula. Let cook undisturbed for 2 minutes to form a crust. Stir and press down again, cooking for another 2 minutes. Continue this process in 2-minute increments, flipping sections as they become crispy, until the potatoes are golden brown and crispy, approximately 8-12 minutes total.
- Drain and Serve: Transfer the cooked hash browns to a plate lined with paper towels to absorb excess oil. Let them drain for a minute. Repeat cooking for additional batches if necessary, adjusting cooking times as the skillet heats up. Season again with salt to taste and serve hot.
Notes
- Rinsing the grated potatoes removes excess starch and helps achieve crispiness.
- Removing as much moisture as possible is key to preventing sogginess.
- Use a cast iron skillet for best crisping results; non-stick skillets also work well.
- Pressing the potatoes firmly while cooking encourages even browning and a crispy crust.
- Flip the hash browns in sections rather than all at once to maintain their shape and crispiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American