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4.8 from 30 votes

Homemade Crispy Hash Browns

Quick, easy and SO INCREDIBLY CRISPY! Comes out perfect every single time. Serve with ketchup and hot sauce!

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4 servings
Course: Breakfast

Ingredients

  • 2 medium russet potatoes peeled (about 1 1/4 pounds)
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 4 tablespoons canola oil divided
  • Kosher salt and freshly ground black pepper to taste

Instructions

    Cup of Yum
  1. Grate potatoes using the large holes of a box grater.
  2. Using a clean dish towel or cheese cloth, drain potatoes completely, removing as much water as possible.
  3. Transfer potatoes to a large bowl. Stir in garlic powder and onion powder; season with salt and pepper, to taste.
  4. Heat 2 tablespoons canola oil in a large cast iron skillet over medium heat.
  5. Working in batches, spread potatoes in a single layer and cook, undisturbed, until golden brown, about 5-6 minutes.  Flip and cook on the other side until evenly golden and crispy, about 3-4 minutes longer. Repeat with remaining canola oil and potatoes.
  6. Serve immediately.