Hash Browns Recipe
American · Side dish · 30 min total
Crispy, golden hash browns are a classic breakfast side made from shredded potatoes. This recipe ensures they are perfectly crunchy on the outside and tender inside.
15
min prep
min prep
15
min cook
min cook
4
servings
servings
280
kcal/serving
kcal/serving
Ingredients
- 4 large russet potatoes (about 2 lbs), peeled
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 3 tablespoons vegetable oil or butter, divided
Instructions
- Shred the potatoes using a box grater or food processor with a shredding disc.
- Place the shredded potatoes in a clean kitchen towel and wring out as much liquid as possible. This is key for crispiness.
- In a large bowl, combine the squeezed potatoes with salt, pepper, and flour. Mix well.
- Heat 2 tablespoons of oil or butter in a large non-stick skillet over medium-high heat.
- Add the potato mixture to the skillet, pressing it into an even layer about 1/2-inch thick.
- Cook for 5-7 minutes until the bottom is deep golden brown and crispy.
- Carefully flip the hash brown in sections or as a whole patty. Add the remaining 1 tablespoon of oil around the edges.
- Cook for another 5-7 minutes until the second side is golden brown and crispy.
- Transfer to a paper towel-lined plate to drain excess oil. Serve immediately.
Tips
- For extra crispy hash browns, soak the shredded potatoes in cold water for 10 minutes, then drain and squeeze dry.
- Serve with ketchup, hot sauce, or alongside eggs and bacon.
- Leftover hash browns can be reheated in a toaster oven or skillet to restore crispiness.
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