Rosemary and Garlic Hash Brown Potatoes
Elevate your breakfast or brunch game with these irresistible Rosemary and Garlic Hash Brown Potatoes—a delightful twist on a classic comfort food! Made with freshly grated Russet potatoes, fragrant rosemary, and savory minced garlic, these hash browns are pan-fried to golden, crispy perfection in a blend of butter and olive oil. The secret to their irresistible crunch lies in thoroughly removing excess moisture from the grated potatoes, ensuring every bite is perfectly crisp and flavorful. Ready in just 40 minutes, this easy skillet recipe makes a versatile side dish that pairs beautifully with eggs, bacon, or any of your morning favorites. Whether it's a weekend treat or a weekday pick-me-up, these herb-infused hash browns are guaranteed to impress!
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Recipe Information
Ingredients
- 4 medium-sized Russet potatoes
- 2 teaspoons Fresh rosemary
- 3 minced Garlic cloves
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Unsalted butter
- 2 tablespoons Olive oil
Instructions
Peel the russet potatoes and grate them using a box grater or a food processor with a shredding blade.
Place the grated potatoes in a clean kitchen towel or cheesecloth, and squeeze out as much excess moisture as possible. The drier the potatoes, the crispier the hash browns will be.
In a large mixing bowl, combine the grated potatoes, minced garlic, chopped rosemary, salt, and black pepper. Mix until evenly distributed.
Heat a large non-stick or cast-iron skillet over medium heat. Add 1 tablespoon of unsalted butter and 1 tablespoon of olive oil to the pan. Swirl to coat the bottom of the skillet evenly.
Spoon the potato mixture into the skillet, flattening it with a spatula to form an even layer, about 1/4 to 1/2 inch thick.
Cook the hash browns for about 10-12 minutes on one side, without disturbing them, until the edges turn golden brown and crispy.
Carefully flip the hash browns using a spatula. Add the remaining 1 tablespoon each of butter and olive oil to the skillet. Cook for another 10-12 minutes, or until the second side is golden and crispy.
Once cooked, transfer the hash browns to a plate lined with paper towels to drain any excess oil.
Cut into portions and serve hot. Optionally, garnish with a sprig of fresh rosemary or a sprinkle of sea salt for extra flavor.
Nutrition Facts
Calories |
1145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.0 g | 67% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2463 mg | 107% | |
| Total Carbohydrate | 155.9 g | 57% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 8.0 g | ||
| Protein | 20.9 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 132 mg | 10% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 3936 mg | 84% | |
*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.
