The Best Crispy Hash Browns Recipe
User Reviews
5
The Best Crispy Hash Browns Recipe
Description
The recipe begins by peeling and grating russet potatoes, then thoroughly draining the excess moisture using cheesecloth or paper towels to prevent sogginess. The grated potatoes are lightly seasoned with onion powder to enhance flavor.
In a hot skillet, a combination of olive oil and butter is heated before adding a single-layer patty of the prepared potatoes approximately one-third inch thick. The hash browns cook undisturbed for several minutes over medium heat until the bottom forms a browned, crispy crust. They are then flipped, seasoned again, and cooked on the other side until similarly crisp.
The final result is hash browns with a balance of a crunchy golden crust and a soft interior. Optional chives can be used as a garnish for a mild onion note. The recipe adapts to multiple pan sizes by adjusting the amount of potatoes for appropriate thickness.
Ingredients
- 1 1/4 lb russet potato 2 medium-large
- 1/2 tsp onion powder
- 2 Tbsp olive oil divided, light, or bacon grease
- 2 Tbsp butter divided
- salt added to taste, fine sea salt
- black pepper added to taste, freshly ground
- 1 Tbsp chives optional to garnish
Instructions
- Peel and grate potatoes and transfer to a bowl lined with cheesecloth. Use the cheesecloth to wring out as much liquid from the potatoes as you can (or squeeze out water with fistfuls and pat dry with paper towels). Sprinkle potatoes with onion powder and stir to combine.
- Heat a large 10-inch cast-iron skillet or nonstick skillet over medium heat and once it's hot (but not smoking), add 1 Tbsp oil or bacon fat and swirl in 1 Tbsp butter.
- Add potatoes and spread in a single layer about 1/3” thick. Let potatoes sauté undisturbed for 6 minutes over medium heat or until the bottom is browned and crisped up (If it darkens too quickly, reduce the heat).
- Sprinkle the top with salt and pepper to taste.
- Flip the hash browns. Sprinkle again with salt and pepper on the second side. If the hash browns don’t flip easily as a single disk, use a pizza cutter to cut in half or quarters then flip individual pieces.
- Drizzle 1 Tbsp oil or bacon fat around the edges and dot the edges with butter. It will melt under the hash browns. Sauté without stirring for another 6 minutes or until the potatoes are golden brown and crisp on the second side. Remove from heat and serve garnished with chives.
Notes
- Adjust potato amount depending on pan size: 1.5 lbs for 12-inch skillet, 1.25 lbs for 10-inch skillet.
- Use cheesecloth or paper towels to remove excess moisture from grated potatoes before cooking.
- Optionally garnish with chives to add mild onion flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people as a side dish
Amount Per Serving
Calories 180 kcal
% Daily Value*
| Calories | 180kcal | 9% |
| Carbs | 26g | |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 1mg | 0% |
| Sodium | 306mg | 13% |
| Potassium | 605mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 14IU | 0% |
| Vitamin C | 8mg | 9% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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