Homemade Hash Browns Recipe
This is a perfect crispy hash brown recipe! Easy, flavorful and absolutely delicious! Make this popular breakfast side right at home and give up the diner!
Servings: 6 servings
Calories: 202kcal
Ingredients
- 2-3 russet potatoes
- ¼ cup salted butter
- ¼ cup vegetable oil
- Salt and pepper
Instructions
- Using a cheese grater, grate all potatoes until completely shredded. Use the large holes of the grater to get nice sized shreds.
- Place potato shreds on paper towels and remove all excess liquid from them until dry.
- Heat butter and oil over medium high heat in a large skillet (add more butter and oil if the entire surface of the skillet is not covered).
- Once butter/oil mixture is hot, add potato shreds to pan. Sprinkle with salt and pepper.
- Once a golden brown crust develops on the bottom of the potatoes, flip them on the other side.
- Once golden brown on both sides, season to taste and serve hot.
Video
Notes
You must dry the shredded potatoes on paper towels and ring them out as much as possible for crispy hash browns.
Don't skimp on the salt and pepper! Potatoes soak up a lot of salt so don't be stingy with it.
Cook the potatoes in the skillet without moving so that it forms that nice crisp crust on the outside.
Enjoy hash browns freshly cooked for the best flavor.
Store leftovers in the fridge for up to four days but don't freeze. You can reheat them in a skillet until hot.
Nutrition
Calories: 202kcal | Carbohydrates: 12g | Protein: 1g | Fat: 16g | Saturated Fat: 12g | Cholesterol: 20mg | Sodium: 71mg | Potassium: 296mg | Vitamin A: 235IU | Vitamin C: 4mg | Calcium: 12mg | Iron: 0.6mg