These hash browns are crispy on the outside and tender on the inside, perfect for breakfast, brunch, or a side dish.
Ingredients:
- 2 large russet potatoes (about 1 pound), peeled or unpeeled (your preference)
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 2-4 tablespoons vegetable oil, canola oil, or butter (or a mix)
- Optional: 1/4 onion finely chopped.
- Optional: 1 clove of garlic finely chopped.
Instructions:
- Prepare the Potatoes:
- If using peeled potatoes, peel them. If you prefer the texture of unpeeled potatoes, scrub them thoroughly.
- Using a box grater or food processor with a grating attachment, coarsely grate the potatoes.
- Place the grated potatoes in a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible. This is crucial for crispy hash browns.
- Season the Potatoes:
- Transfer the squeezed potatoes to a bowl.
- Add salt and pepper. Mix well.
- If using onion and garlic, add these now.
- Cook the Hash Browns:
- Heat the oil or butter (or a combination) in a large skillet over medium-high heat. The skillet should be large enough to spread the potatoes in a single layer. A cast-iron skillet works great.
- Once the oil is hot, add the grated potatoes, spreading them evenly in the skillet.
- Press down on the potatoes with a spatula to form a compact layer.
- Cook for 5-7 minutes on the first side, or until golden brown and crispy. Avoid moving the potatoes too much during this time.
- Flip the hash browns carefully using a spatula. You can flip in sections or if the pan size allows, all at once.
- Cook for another 5-7 minutes on the second side, or until golden brown and crispy.
- If you want extra crispy hash browns, you can flip them a few more times, cooking for a few minutes on each side.
- Serve:
- Remove the hash browns from the skillet and place them on a plate lined with paper towels to absorb any excess oil.
- Season with additional salt and pepper, if desired.
- Serve hot.
Variations:
- Onion and Garlic: Add finely chopped onion and garlic to the potatoes for extra flavor.
- Herbs: Add chopped fresh herbs like parsley, chives, or thyme to the potatoes.
- Cheese: Sprinkle shredded cheddar, Monterey Jack, or other melting cheese over the hash browns during the last few minutes of cooking.
- Spices: Add a pinch of paprika, cayenne pepper, or your favorite spice blend for a kick.
- Sweet Potato Hash Browns: Substitute sweet potatoes for russet potatoes for a sweeter variation.
- Breakfast Hash Browns: Add cooked bacon, sausage, or ham to the potatoes for a heartier breakfast.
- Shredded Carrot: Add shredded carrot to the potato mix for added texture and sweetness.