Hash Browns
Crispy hash browns are golden and crunchy on the outside, tender inside, and the perfect savory side for any breakfast. With just potatoes and a hot pan, you can make diner-style hash browns at home. Serve them with eggs and bacon for the ultimate morning plate.
- ⏱ 25 min
- 📊 easy
- 🍽 Family
Ingredients
- 4 large russet potatoes
- 3 tbsp butter or oil
- to taste salt
- to taste black pepper
Instructions
- Peel and shred the potatoes on a box grater.
- Rinse the shreds, then squeeze them completely dry in a clean towel.
- Heat the butter or oil in a skillet over medium-high heat.
- Add the potatoes in an even layer and season with salt and pepper.
- Cook undisturbed for 5 to 6 minutes until the bottom is deep golden, then flip.
- Cook 4 to 5 minutes more until crisp on both sides, then serve hot.
💡 Chef's tip
Press the potatoes into an even layer and resist flipping too soon; a patient sear forms the crisp golden crust.
Squeezing the shredded potatoes completely dry is the single most important step, because removing the starchy water is what lets them crisp instead of steaming into a soft, gray mush.
Nutrition (per serving)
- Calories: 210 kcal
- Protein: 4 g
- Carbs: 34 g
- Fat: 8 g
