Schwartzies Hash Browns
Crispy, golden, and bursting with flavor, Schwartzies Hash Browns are the ultimate breakfast companion, turning simple ingredients into a morning masterpiece. Made with shredded Russet potatoes, finely diced onion, and a savory blend of garlic powder, salt, and pepper, this recipe delivers the perfect balance of crispy edges and tender, melt-in-your-mouth centers. A combination of butter and vegetable oil ensures a rich, evenly browned crust, while freshly chopped parsley adds a bright, aromatic finish. Ready in just 30 minutes, these homemade hash browns are an easy crowd-pleaser, perfect alongside eggs, bacon, or your favorite brunch pairings. Whether you're hosting a weekend gathering or elevating a weekday breakfast, this recipe will quickly become a staple in your kitchen.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 medium Onion
- 3 tablespoons Butter
- 3 tablespoons Vegetable oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Garlic powder
- 1 tablespoon Parsley
Instructions
Peel the Russet potatoes and rinse them under cold water to remove any residual dirt or starch on the surface.
Using a box grater or food processor with a shredding attachment, grate the potatoes into fine shreds.
Transfer the grated potato to a clean kitchen towel or cheesecloth. Gather the ends and twist tightly to wring out as much moisture as possible.
Finely dice the onion and pat it dry with a paper towel to remove any excess moisture.
In a large mixing bowl, combine the shredded potatoes and diced onion. Season with salt, pepper, and garlic powder, mixing thoroughly to distribute the seasoning.
In a large, heavy-bottomed nonstick skillet, heat the vegetable oil and butter over medium heat until the butter has melted and is slightly bubbling.
Add the potato mixture to the skillet in a flat, even layer, pressing it down gently with a spatula to form a cohesive hash brown layer.
Cook undisturbed for 6-7 minutes, or until the bottom is golden brown and crispy.
Carefully flip the hash brown using a wide spatula (you can also split it into sections for easier flipping). Cook for another 6-7 minutes, or until the second side is golden brown and cooked through.
Sprinkle with chopped parsley for garnish before serving. Serve hot alongside eggs, bacon, or your favorite breakfast staples.
Nutrition Facts
Calories |
723 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.1 g | 95% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 26.3 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 2588 mg | 113% | |
| Total Carbohydrate | 17.4 g | 6% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 7.4 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 55 mg | 4% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 307 mg | 7% | |
*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.
