Heavy Duty Hash Browns
Crisp, golden, and irresistibly satisfying, these "Heavy Duty Hash Browns" are the ultimate upgrade to your breakfast or brunch table. Made with freshly grated Russet potatoes and a hint of finely shredded yellow onion, every bite delivers the perfect balance of crunchy texture and savory goodness. Seasoned with garlic powder, smoked paprika, and a touch of black pepper, these hash browns boast bold flavors that set them apart. Thanks to the key technique of removing excess moisture from the potatoes and onions, they fry up beautifully crispy every time. With just 15 minutes of prep and 20 minutes of cooking, this recipe is quick, easy, and ideal for feeding a crowd of four. Pair these versatile hash browns with your favorite breakfast staples, like eggs and bacon, or serve them as a snack with sour cream or hot sauce for a deliciously hearty treat.
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Ingredients
- 4 medium Russet potatoes
- 1 small Yellow onion
- 2 tablespoons All-purpose flour
- 1 large Egg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Smoked paprika
- 4 tablespoons Vegetable oil
Directions
Step 1
Peel the russet potatoes and grate them using a box grater or a food processor. Transfer the grated potatoes into a large bowl filled with cold water to remove excess starch.
Step 2
Peel and finely grate the yellow onion. Place grated onion in a fine-mesh strainer or cheesecloth, and press out as much liquid as possible. Set aside.
Step 3
Drain the potatoes and place them in a clean kitchen towel or cheesecloth. Squeeze out as much excess water as you can until the potatoes are dry.
Step 4
In a large mixing bowl, combine the grated potatoes, grated onion, all-purpose flour, egg, salt, black pepper, garlic powder, and smoked paprika. Mix until the ingredients are well incorporated.
Step 5
Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium heat. Once the oil is hot but not smoking, scoop about 1/4 cup of the potato mixture into the pan, pressing lightly with a spatula to form a flat disk. Repeat to fill the pan without crowding.
Step 6
Cook each hash brown for about 4–5 minutes on one side, or until golden and crispy. Flip carefully and cook for another 4–5 minutes until both sides are evenly browned. Adjust the heat as needed to prevent burning.
Step 7
Remove the cooked hash browns to a plate lined with paper towels to absorb excess oil. Repeat the process with the remaining potato mixture, adding more oil to the pan as necessary.
Step 8
Serve the hash browns immediately while hot and crispy. Enjoy them plain, or pair with sour cream, ketchup, or hot sauce for added flavor.
Nutrition Facts
| Serving size | 898.3 grams (898.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1311 |
| Total Fat 60.40g | 77% |
| Saturated Fat 9.60g | 48% |
| Polyunsaturated Fat 35.60g | |
| Cholesterol 220mg | 73% |
| Sodium 2570mg | 112% |
| Total Carbohydrate 172.80g | 63% |
| Dietary Fiber 14.20g | 51% |
| Total Sugars 11.20g | |
| Protein 29.40g | 59% |
| Vitamin D 54IU | 269% |
| Calcium 155mg | 12% |
| Iron 10mg | 57% |
| Potassium 4105mg | 87% |
Source of Calories