Hash Browns Potatoes
Crispy, golden, and irresistibly savory, these homemade hash brown potatoes are the ultimate comfort food and a breakfast classic you’ll want to make again and again. Made with simple ingredients like freshly grated Russet potatoes, a touch of seasoning, and a combination of butter and vegetable oil for perfect browning, this recipe brings restaurant-quality hash browns to your own kitchen. The secret lies in soaking and thoroughly drying the potatoes for maximum crispness, followed by a skillet-cooking technique that ensures each bite is perfectly caramelized on the outside while tender on the inside. Ready in just 35 minutes, these hash browns are ideal as a side dish for your morning eggs or brunch favorites. Garnish with fresh herbs for an added pop of flavor, or enjoy as is—hot, fresh, and delicious!
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder (optional)
- 2 tablespoons Unsalted butter
- 2 tablespoons Vegetable oil
Instructions
Peel the potatoes and grate them using the large holes on a box grater. Place the grated potatoes into a large bowl of cold water to help remove excess starch and prevent browning.
Let the grated potatoes soak for about 5 minutes, then drain them in a fine-mesh sieve or colander. Press down firmly to remove as much water as possible. Then transfer the potatoes to a clean kitchen towel and wring out any remaining moisture.
Place the dried potatoes in a mixing bowl and season them with salt, black pepper, and garlic powder if using. Toss to combine.
In a large skillet over medium heat, heat 1 tablespoon of unsalted butter and 1 tablespoon of vegetable oil until shimmering.
Add half of the grated potatoes to the skillet and press them down evenly with a spatula to create a flat layer. Cook for 4–5 minutes, or until the edges are golden and crispy.
Carefully flip the hash browns using a spatula (or split them into smaller sections if easier to flip). Add another 1 tablespoon of butter around the edges and cook for another 4–5 minutes until golden brown on the other side.
Remove the cooked hash browns from the skillet and transfer them to a paper towel-lined plate to drain excess oil. Repeat the process with the remaining grated potatoes, adding more butter and oil as needed.
Serve the hash browns hot and crispy, garnished with fresh herbs if desired.
Nutrition Facts
Calories |
277 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.5 g | 16% | |
| Saturated Fat | 4.5 g | 23% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 497 mg | 22% | |
| Total Carbohydrate | 37.4 g | 14% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 1.7 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 25 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 897 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
