5 from 2 votes
Crispy Hash Browns
Crispy hash browns are the perfect addition to your brunch menu! With simple ingredients, these potatoes are so yummy and easy.
Prep Time
5 mins
Cook Time
24 mins
Total Time
29 mins
Servings:
4
servings
Calories:
259 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 2 large russet potato about 1 ¼ pounds, scrubbed
- ½ teaspoon salt
- ½ teaspoon black 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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 259
% 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.