Hash Browns Potatoes
Crispy, golden, and irresistibly savory, these homemade hash brown potatoes are the ultimate comfort food and a breakfast classic you’ll want to make again and again. Made with simple ingredients like freshly grated Russet potatoes, a touch of seasoning, and a combination of butter and vegetable oil for perfect browning, this recipe brings restaurant-quality hash browns to your own kitchen. The secret lies in soaking and thoroughly drying the potatoes for maximum crispness, followed by a skillet-cooking technique that ensures each bite is perfectly caramelized on the outside while tender on the inside. Ready in just 35 minutes, these hash browns are ideal as a side dish for your morning eggs or brunch favorites. Garnish with fresh herbs for an added pop of flavor, or enjoy as is—hot, fresh, and delicious!
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Ingredients
- 4 medium Russet potatoes
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder (optional)
- 2 tablespoons Unsalted butter
- 2 tablespoons Vegetable oil
Directions
Step 1
Peel the potatoes and grate them using the large holes on a box grater. Place the grated potatoes into a large bowl of cold water to help remove excess starch and prevent browning.
Step 2
Let the grated potatoes soak for about 5 minutes, then drain them in a fine-mesh sieve or colander. Press down firmly to remove as much water as possible. Then transfer the potatoes to a clean kitchen towel and wring out any remaining moisture.
Step 3
Place the dried potatoes in a mixing bowl and season them with salt, black pepper, and garlic powder if using. Toss to combine.
Step 4
In a large skillet over medium heat, heat 1 tablespoon of unsalted butter and 1 tablespoon of vegetable oil until shimmering.
Step 5
Add half of the grated potatoes to the skillet and press them down evenly with a spatula to create a flat layer. Cook for 4–5 minutes, or until the edges are golden and crispy.
Step 6
Carefully flip the hash browns using a spatula (or split them into smaller sections if easier to flip). Add another 1 tablespoon of butter around the edges and cook for another 4–5 minutes until golden brown on the other side.
Step 7
Remove the cooked hash browns from the skillet and transfer them to a paper towel-lined plate to drain excess oil. Repeat the process with the remaining grated potatoes, adding more butter and oil as needed.
Step 8
Serve the hash browns hot and crispy, garnished with fresh herbs if desired.
Nutrition Facts
| Serving size | 756.3 grams (756.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1107 |
| Total Fat 50.20g | 64% |
| Saturated Fat 17.70g | 89% |
| Polyunsaturated Fat 16.80g | |
| Cholesterol 62mg | 21% |
| Sodium 2461mg | 107% |
| Total Carbohydrate 153.60g | 56% |
| Dietary Fiber 12.40g | 44% |
| Total Sugars 8.00g | |
| Protein 20.50g | 41% |
| Vitamin D 0IU | 0% |
| Calcium 121mg | 9% |
| Iron 8mg | 47% |
| Potassium 3910mg | 83% |
Source of Calories