Description
Crispy homemade hash brown potatoes made from freshly shredded russet potatoes and onion, pan-fried to golden perfection. A simple and satisfying breakfast or side dish.
Ingredients
- 1 ½ pounds russet potatoes (peeled and shredded)
- ¼ large onion (grated (about ½ cup))
- ¼ cup olive oil
- ½ teaspoon garlic powder
- 1 ½ teaspoons salt (divided)
- ½ teaspoon pepper
Instructions
- Peel the potatoes, then use a box grater to shred the potatoes and the onion. Place the shredded potatoes and onion in a mixing bowl. Add 1 teaspoon of salt and toss well to coat.
- Use paper towels to firmly squeeze the shredded potatoes and onion until as much moisture as possible is removed.
- Season the dried shredded mixture with the remaining ½ teaspoon salt, pepper, and garlic powder.
- Heat a large skillet over medium heat and add the olive oil, swirling to coat the bottom evenly.
- Add the potato mixture to the skillet and spread into an even layer. Cook and stir for 3–4 minutes so the shreds make contact with the pan.
- Press into an even layer again and cook undisturbed for 2–3 minutes until golden brown.
- Flip the hash browns in sections and cook for another 2–3 minutes until the other side is golden. Remove from heat and serve warm.
Notes
- Squeezing out excess moisture is key to achieving 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 breakfast side.
- Store leftovers in the refrigerator for up to 2 days and reheat in a skillet for best texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan Fry
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
