Crispy hash browns
Discover the secret to perfectly crispy hash browns with our simple recipe. Made with fresh potatoes, a touch of salt, and just the right amount of vegetable oil for that golden crunch. An ideal side dish for any breakfast or brunch!
- 01 Mar 2025
- Cook time 15 min
- Prep time 10 min
- 4 Servings
- 3 Ingredients
Are you in the mood for a delicious, crispy breakfast treat? Look no further than our recipe for crispy hash browns. These golden brown delights are simple to make and use just a few basic ingredients that you likely already have in your kitchen. Perfect for pairing with eggs, bacon, or enjoying on their own, these hash browns are sure to become a staple in your breakfast routine.
Ingredients:
Instructions:
- Peel the potatoes and rinse them under cold water to remove any dirt.
- Using the large holes of a box grater, grate the potatoes into a large bowl.
- Place the grated potatoes onto a clean kitchen towel or cheesecloth, gather the edges, and twist the towel to wring out as much moisture as possible. Do this in batches if necessary. Removing excess moisture is crucial for a crispy texture.
- Transfer the grated potatoes to a dry bowl. Sprinkle with the salt and toss to combine evenly.
- In a large skillet (preferably cast iron or non-stick), heat the vegetable oil over medium-high heat. The oil should be shimmering but not smoking.
- Once the oil is hot, add the grated potatoes to the skillet in an even layer. Use a spatula to press the potatoes down flat.
- Let the potatoes cook undisturbed for about 5-7 minutes until the bottom is golden brown and crispy.
- Carefully flip the hash browns using a large spatula or by dividing them into sections with the spatula before flipping. Continue to cook for another 5-7 minutes on the other side until it achieves the same golden brown and crispy texture.
- Once cooked, transfer the hash browns to a plate lined with paper towels to drain excess oil.
- Serve immediately while hot and crispy.
Tips:
- Use starchy potatoes like Russets for the best texture. Their high starch content helps the hash browns crisp up nicely.
- After grating the potatoes, squeeze out as much moisture as possible using a clean kitchen towel or paper towels. Removing excess water will make your hash browns crispier.
- Don't overcrowd the pan. Cook in batches if necessary to ensure each hash brown cooks evenly and gets crispy.
- Use a non-stick skillet for easier cooking and flipping, resulting in a more uniform golden brown crust.
- Let the hash browns cook undisturbed for several minutes on each side. This helps form a crispy crust before flipping.
With these simple steps and helpful tips, you can easily create crispy hash browns that are perfect for any breakfast (or even as a tasty snack). The golden exterior and soft, fluffy interior make them irresistible. Enjoy your homemade hash browns hot and fresh, and savor every crunchy bite!
| Nutrition Facts | |
|---|---|
| Serving Size | 290 grams |
| Energy | |
| Calories 210kcal | 11% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 50g | 14% |
| Fiber 6g | 15% |
| Sugar 2.27g | 2% |
| Fat | |
| Fat 14g | 17% |
| Saturated 1.05g | 3% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 0.00ug | 0% |
| Choline 33mg | 6% |
| Vitamin B1 0.22mg | 19% |
| Vitamin B2 0.09mg | 7% |
| Vitamin B3 2.94mg | 18% |
| Vitamin B6 0.82mg | 49% |
| Vitamin B9 40ug | 10% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 55mg | 61% |
| Vitamin E 0.03mg | 0% |
| Vitamin K 6ug | 5% |
| Minerals | |
| Calcium, Ca 33mg | 3% |
| Copper, Cu 0.30mg | 34% |
| Iron, Fe 2.24mg | 20% |
| Magnesium, Mg 66mg | 15% |
| Phosphorus, P 160mg | 13% |
| Potassium, K 1180mg | 35% |
| Selenium, Se 1.11ug | 2% |
| Sodium, Na 600mg | 40% |
| Zinc, Zn 0.83mg | 8% |
| Water | |
| Water 220g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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