Hash Browns Like No Other

Crispy, golden, and bursting with flavor, "Hash Browns Like No Other" takes your breakfast game to a whole new level. This recipe combines perfectly shredded Russet potatoes and a touch of grated onion for a balance of crunch and subtle sweetness, while a blend of smoked paprika, garlic powder, and black pepper adds a savory, smoky depth that sets these hash browns apart. The secret lies in draining the potatoes thoroughly to achieve that irresistibly crunchy exterior, paired with a tender, fluffy interior. Pan-fried in a sizzling mix of butter and vegetable oil, these hash browns cook to perfection in just 15 minutes. Serve these crowd-pleasing patties fresh off the skillet with dollops of sour cream, a sprinkle of chives, or the classic ketchup for a breakfast side dish that’s anything but ordinary. Quick, easy, and utterly addictive, this recipe will become your go-to for golden hash browns every time!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 large Russet potatoes
• 1 medium Yellow onion
• 2 tablespoons All-purpose flour
• 1 large Egg
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon Smoked paprika
• 4 tablespoons Vegetable oil
• 2 tablespoons Butter

Directions

Step 1

Peel the russet potatoes and shred them using a box grater or food processor. Transfer the shredded potatoes to a large bowl filled with cold water to rinse off excess starch. Let sit for 5 minutes.

Step 2

While the potatoes soak, finely grate or mince the yellow onion. Set aside.

Step 3

Drain the potatoes and place them in the center of a clean kitchen towel or cheesecloth. Wring out as much liquid as possible by twisting the towel tightly. The drier the potatoes, the crispier your hash browns will be.

Step 4

In a large mixing bowl, combine the shredded potatoes, grated onion, all-purpose flour, egg, salt, black pepper, garlic powder, and smoked paprika. Mix thoroughly until well combined.

Step 5

In a large, heavy-bottomed skillet or cast-iron pan, heat the vegetable oil and butter over medium-high heat until shimmering but not smoking.

Step 6

Scoop about 1/4 cup of the potato mixture for each hash brown and flatten it into a patty between your palms. Gently place the patties in the hot skillet, leaving space between each to prevent overcrowding.

Step 7

Cook the hash browns for 3-4 minutes on each side or until golden brown and crispy. Adjust the heat as necessary to avoid burning while still achieving a crispy exterior.

Step 8

Remove the cooked hash browns and place them on a paper towel-lined plate to drain excess oil.

Step 9

Repeat the process with the remaining potato mixture, adding more oil and butter to the skillet as needed.

Step 10

Serve the hash browns immediately with your favorite toppings, such as sour cream, chives, or ketchup.

Nutrition Facts

Serving size	1474.8 grams (1474.8g)

Amount per serving	% Daily Value*
Calories	2030

Total Fat 83.50g	107%
Saturated Fat 22.40g	112%
Polyunsaturated Fat 36.30g
Cholesterol 285mg	95%
Sodium 2789mg	121%
Total Carbohydrate 288.40g	105%
Dietary Fiber 23.90g	85%
Total Sugars 19.00g
Protein 44.80g	90%

Vitamin D 58IU	291%
Calcium 247mg	19%
Iron 16mg	91%
Potassium 7029mg	150%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.1%

Protein: 8.6%

Carbs: 55.3%