Hash browns
Deliciously crispy homemade hash browns made with golden potatoes, rich butter, and a hint of olive oil. Perfect for breakfast or brunch, these simple and savory hash browns will delight your taste buds and become a family favorite!
- 02 Feb 2025
- Cook time 20 min
- Prep time 15 min
- 4 Servings
- 3 Ingredients
Hash browns are a classic breakfast staple that are crispy on the outside and fluffy on the inside. This simple recipe requires just a few basic ingredients and offers a delicious way to start your day. Let's dive into the steps to make perfect hash browns.
Ingredients:
Instructions:
- Wash and peel the potatoes.
- Grate the potatoes using a box grater or a food processor equipped with a shredder attachment.
- Place the grated potatoes into a large bowl of cold water. Let them soak for 5-10 minutes. This helps remove excess starch and will make the hash browns crispier.
- After soaking, drain the water from the potatoes.
- Rinse the grated potatoes under cold running water until the water runs clear.
- Place the potatoes in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. The drier the potatoes, the crispier the hash browns.
- Heat a large skillet or frying pan over medium-high heat.
- Add the olive oil and half of the butter (about 2 tablespoons) to the pan. Allow the butter to melt and begin to sizzle.
- Spread the grated potatoes evenly over the bottom of the pan. Try not to overcrowd; you may need to cook in batches depending on the size of your pan.
- Press the potatoes down with a spatula to flatten them into an even layer.
- Cook without stirring for about 5-7 minutes or until the bottom is golden brown and crispy.
- Carefully flip the hash browns in sections to cook the other side. You can cut them into sections with a spatula to make flipping easier.
- Add the remaining butter around the edges of the pan, allowing it to melt and flow underneath the hash browns.
- Continue cooking for another 5-7 minutes or until the other side is golden brown and crispy.
- Once cooked, transfer the hash browns to a plate lined with paper towels to drain any excess oil and butter.
- Season with salt and pepper to taste, if desired.
- Serve hot, and enjoy your homemade crispy hash browns!
Tips:
- Use starchy potatoes like Russets.: They have a higher starch content and lower moisture, which helps achieve that perfect crispy texture.
- Grate and rinse the potatoes.: After grating, rinse the shredded potatoes in cold water to remove excess starch, then squeeze out as much water as possible. This prevents them from becoming too soft when cooked.
- Use a mix of butter and olive oil for frying.: Butter adds rich flavor while olive oil raises the smoke point, preventing the butter from burning and ensuring your hash browns cook evenly.
- Don't overcrowd the pan.: Cook the hash browns in batches if necessary. Overcrowding can cause them to steam rather than fry, leading to soggy results.
- Press the potatoes down with a spatula.: Once in the pan, press the shredded potatoes down firmly with a spatula to form a compact layer. This helps them cook evenly and develop a crispy crust.
With minimal ingredients and a straightforward method, making delicious hash browns is easier than you might think. Whether you're serving them as a side for breakfast or adding them to your brunch menu, these crispy potato treats are sure to be a hit. Enjoy your homemade hash browns!
| Nutrition Facts | |
|---|---|
| Serving Size | 220 grams |
| Energy | |
| Calories 260kcal | 13% |
| Protein | |
| Protein 4.22g | 3% |
| Carbohydrates | |
| Carbohydrates 36g | 10% |
| Fiber 4.20g | 11% |
| Sugar 1.72g | 2% |
| Fat | |
| Fat 18g | 21% |
| Saturated 7g | 24% |
| Cholesterol 33mg | - |
| Vitamins | |
| Vitamin A 100ug | 12% |
| Choline 27mg | 5% |
| Vitamin B1 0.16mg | 14% |
| Vitamin B2 0.06mg | 5% |
| Vitamin B3 2.12mg | 13% |
| Vitamin B6 0.60mg | 35% |
| Vitamin B9 30ug | 8% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 40mg | 44% |
| Vitamin E 0.02mg | 0% |
| Vitamin K 4.96ug | 4% |
| Minerals | |
| Calcium, Ca 27mg | 2% |
| Copper, Cu 0.22mg | 25% |
| Iron, Fe 1.63mg | 15% |
| Magnesium, Mg 45mg | 11% |
| Phosphorus, P 120mg | 9% |
| Potassium, K 850mg | 25% |
| Selenium, Se 0.80ug | 1% |
| Sodium, Na 13mg | 1% |
| Zinc, Zn 0.61mg | 6% |
| Water | |
| Water 160g | - |
| * 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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