Hash Browns
Shredded potatoes pressed into a hot skillet and fried until crisp and golden on both sides. The classic diner breakfast potato.
Ingredients
4 servings
Instructions
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Shred the potatoes on a box grater; squeeze out as much moisture as possible in a towel.
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Toss with salt and pepper.
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Heat oil and butter in a large skillet over medium-high.
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Press the potatoes into an even layer and cook undisturbed 5 to 7 minutes until the bottom is deep golden.
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Flip in sections and cook the other side until crisp.
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Drain on paper and serve hot.
Nutrition
Per serving, estimated.
- Calories
- 240 kcal
- Protein
- 4g
- Carbs
- 34g
- Fat
- 11g
- Fiber
- 3g
Tips
- Squeezing out water is the key to crisp, not soggy, hash browns.
- Resist stirring so a crust can form before flipping.
- A cast-iron skillet gives the best browning.
Variations
- Mix in diced onion for flavor.
- Top with a fried egg.
- Add a pinch of paprika to the potatoes.
Frequently Asked Questions
Yes, thaw and pat dry first so they crisp instead of steam.
Too much moisture; wring the shredded potatoes out thoroughly before cooking.
Spread on a sheet pan, spray with oil, and bake at 425°F until crisp, about 25 minutes.
