The Best Crispy Hash Browns
Here’s the secret to making the best crispy Hash Browns – the perfect breakfast side dish. These homemade hash browns pair so well with any bacon, eggs, and just about any breakfast entree. This recipe is written for a 10-inch skillet.
Equipment
- 1 pressure cooker used for actual cooking
- 1 grater or food processor for grating potatoes
- 1 kitchen towel or cheesecloth to squeeze out moisture
- 1 large skillet for crisping hash browns
Ingredients
Main ingredients
- 1 ¼ lb russet potatoes about 2 medium-large ones peeled and ready to grate
- ½ teaspoon onion powder to add just the right hint of flavor
- 2 tablespoons light olive oil or bacon grease split to crisp each side
- 2 tablespoons butter divided to finish with that melt-in-your-mouth touch
- Fine sea salt sprinkle enough to suit your taste buds
- Freshly ground black pepper added to your liking for some peppery bite
- 1 tablespoon chives optional but dang it looks pretty on top
Instructions
Instructions
- Peel those russet potatoes and grate ’em with your box grater or food processor. Get ’em nice and shredded.
- Rinse the grated potatoes under cold water to wash off excess starch and help keep ’em from sticking together.
- Drain them real good, then grab your kitchen towel and squeeze as much moisture out as you can. This part’s important to get crispy hash browns.
- Dump the dried shredded potatoes into a large bowl. Add the onion powder, some sea salt, and pepper. Toss it all together until mixed up.
- Heat one tablespoon of olive oil or bacon grease in your skillet over medium-high heat. Once it’s hot, spread the potato mix in an even layer and press down firmly with a spatula. This helps get that crunch.
- Cook ’em about 5 to 6 minutes until the bottom is golden brown and crispy. Flip carefully.
- Now add the remaining tablespoon of oil or bacon grease and one tablespoon of butter to the pan. Cook the other side for another 5 to 6 minutes until golden and crisp.
- Take ’em out and let them drain on a paper towel-lined plate. Top with the last butter and sprinkle chives if you want. Serve right away to enjoy that tender pull with crisp edges.
Notes
Serve right away to enjoy that tender pull with crisp edges.