Description
Crispy homemade hash browns, perfect for breakfast or brunch. These shredded potatoes are pan-fried to golden perfection.
Ingredients
Scale
- 2 large russet potatoes, peeled
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Grate the peeled potatoes using a box grater or food processor.
- Place the grated potatoes in a clean kitchen towel and squeeze out as much excess water as possible. This step is crucial for crispy hash browns.
- Heat the olive oil in a large non-stick skillet over medium-high heat.
- Add the squeezed potatoes to the skillet, spreading them into an even layer.
- Season with salt and pepper.
- Cook for 5-7 minutes, without stirring, until the bottom is golden brown and crispy.
- Carefully flip the hash browns and cook for another 5-7 minutes, or until the other side is also golden brown and crispy.
- Serve immediately.
Notes
- For extra flavor, you can add a pinch of garlic powder or onion powder to the potatoes before cooking.
- Don’t overcrowd the pan; cook in batches if necessary to ensure even browning.
- Adjust cooking time based on your desired level of crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg