Description
Crispy homemade hash brown potatoes made from shredded russet potatoes and onion, pan-fried to golden perfection. A simple and satisfying side dish for breakfast or any meal.
Ingredients
- 1 ½ pounds russet potatoes (peeled and shredded)
- ¼ large onion (grated, about ½ cup)
- ¼ cup olive oil
- ½ teaspoon garlic powder
- Salt
- Pepper
Instructions
- Peel and shred the potatoes and onion using a box grater. Place in a bowl, add 1 teaspoon salt, and toss to help release moisture.
- Use paper towels to squeeze out as much moisture as possible from the potatoes and onion.
- Season the dried mixture with ½ teaspoon salt, ½ teaspoon pepper, and ½ teaspoon garlic powder.
- Heat a large skillet over medium heat and add olive oil, swirling to coat the pan.
- Add the potato mixture and spread evenly. Cook and stir for 3–4 minutes so the shreds contact the pan.
- Spread into an even layer and cook undisturbed for 2–3 minutes until golden brown.
- Flip in sections and cook another 2–3 minutes until the other side is golden. Remove from heat and serve warm.
Notes
- Squeezing out excess moisture is key for crispy hash browns.
- Use a nonstick or well-seasoned skillet to prevent sticking.
- You can add paprika or herbs for extra flavor.
- Serve with eggs, bacon, or as a base for breakfast bowls.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Pan Fry
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 260 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
