
Crispy Hash Browns
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5.0
3 reviews
Excellent

Crispy Hash Browns
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Crispy hash browns are the perfect addition to your brunch menu! With simple ingredients, these potatoes are so yummy and easy.
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Ingredients
- 2 large Russet potatoes about 1 ¼ pounds, scrubbed
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon onion powder optional
- 2 tablespoons olive oil divided
- 2 tablespoons butter divided
Instructions
- Bring a pot of water to a boil and set up a steamer basket or colander on top. Place the potatoes in the basket, cover with a lid, and steam for about 8 minutes until they are partially cooked. Let the potatoes cool enough to handle, then cut them in half lengthwise.
- Use a food processor with the shredding disc attachment or a box grater to transform the partially cooked potatoes into hash browns. Season with salt, pepper, and onion powder (if using) and use a spoon to toss together.
- In a large, heavy bottom skillet, heat 1 tablespoon of oil and 1 tablespoon of butter over medium to medium-high heat. Once the skillet is hot, spread the shredded potatoes evenly across it, allowing them to cook undisturbed for about 8 minutes until one side becomes golden and crispy. If the potatoes are cooking too quickly, reduce the heat.
- Drizzle the remaining oil and place the remaining butter over the hash browns and, using a large spatula, carefully flip them to cook the other side. Optionally, use the spatula to divide the hash browns into 4 sections for easier flipping. Cook for an additional 7-8 minutes until the other side achieves a similar golden-brown crispiness.
Equipments used:
Notes
- Storage: Allow hash browns to cool to room temperature, then place in an airtight container and store them in the refrigerator. Reheat in a skillet for 5-8 minutes to warm them through and re-crisp them. Hash browns will last in the fridge for up to 3 days.
- Storage: Allow hash browns to cool to room temperature, then place in an airtight container and store them in the refrigerator. Reheat in a skillet for 5-8 minutes to warm them through and re-crisp them. Hash browns will last in the fridge for up to 3 days.
- Freezer: Your best bet is to freeze your partially cooked potatoes after you've shredded them. Spread them in a single layer on a baking sheet and move them to the fridge. After they've frozen, transfer them to a freezer bag or airtight container and keep frozen for up to 3 months. To prepare them, transfer the frozen potato shreds to the refrigerator to thaw overnight, then cook them in your skillet as directed in the recipe.
- Freezer: Your best bet is to freeze your partially cooked potatoes after you've shredded them. Spread them in a single layer on a baking sheet and move them to the fridge. After they've frozen, transfer them to a freezer bag or airtight container and keep frozen for up to 3 months. To prepare them, transfer the frozen potato shreds to the refrigerator to thaw overnight, then cook them in your skillet as directed in the recipe.
Nutrition Information
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Serving
0.5cup
Calories
259kcal
(13%)
Carbohydrates
34g
(11%)
Protein
4g
(8%)
Fat
13g
(20%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
0.2g
Cholesterol
15mg
(5%)
Sodium
345mg
(14%)
Potassium
777mg
(22%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
178IU
(4%)
Vitamin C
11mg
(12%)
Calcium
28mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 259 kcal
% Daily Value*
Serving | 0.5cup | |
Calories | 259kcal | 13% |
Carbohydrates | 34g | 11% |
Protein | 4g | 8% |
Fat | 13g | 20% |
Saturated Fat | 5g | 25% |
Polyunsaturated Fat | 1g | 6% |
Monounsaturated Fat | 7g | 35% |
Trans Fat | 0.2g | 10% |
Cholesterol | 15mg | 5% |
Sodium | 345mg | 14% |
Potassium | 777mg | 17% |
Fiber | 2g | 8% |
Sugar | 1g | 2% |
Vitamin A | 178IU | 4% |
Vitamin C | 11mg | 12% |
Calcium | 28mg | 3% |
Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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