Homemade Hash Browns Oamc
Crispy, golden, and irresistibly flavorful, these Homemade Hash Browns OAMC (Once-A-Month-Cooking) are a breakfast lover's dream! Perfectly seasoned with a blend of garlic powder, onion powder, salt, and pepper, this recipe transforms humble russet potatoes into a restaurant-quality dish you can make ahead and store in the freezer for effortless mornings. By soaking and squeezing out excess moisture, you’ll achieve that signature crunch in every bite. Cooked in a mix of butter and vegetable oil for richness, these hash browns are ideal for weekend brunches or quick weekday breakfasts. Simply reheat and serve alongside eggs, bacon, or your favorite breakfast sides for a comforting meal that's ready in minutes!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 3 tablespoons Vegetable oil
- 2 tablespoons Butter
Instructions
Peel the russet potatoes and grate them using a box grater or food processor.
Place the grated potatoes in a large bowl and cover them with cold water. Let them soak for 10 minutes to remove excess starch.
Drain the potatoes and use a clean kitchen towel or cheesecloth to squeeze out as much water as possible. The drier the potatoes, the crispier the hash browns will be.
In a large bowl, combine the drained potatoes with salt, ground black pepper, garlic powder, and onion powder. Mix well to evenly distribute the seasonings.
Heat a large skillet (preferably cast iron) over medium heat. Add the vegetable oil and butter, allowing them to melt and coat the pan evenly.
Spread the seasoned potatoes in an even layer in the skillet, pressing them down gently with a spatula. Cook for 5-7 minutes, or until the bottom is golden brown and crispy.
Flip the hash browns using a spatula, cooking the other side for another 5-7 minutes, or until golden brown and crispy.
Remove the cooked hash browns from the skillet and drain them on a paper towel-lined plate.
Repeat the process with any remaining potato mixture, adding more oil and butter as needed.
Allow the hash browns to cool completely before portioning them into freezer-safe bags or containers for OAMC. When ready to serve, reheat in a skillet or oven until warmed through.
Nutrition Facts
Calories |
1721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.3 g | 80% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 25.9 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 2676 mg | 116% | |
| Total Carbohydrate | 266.4 g | 97% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 14.1 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 198 mg | 15% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 6767 mg | 144% | |
*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.
