Sunday Morning Hash Browns Potatoes Homemade
Start your day with the ultimate comfort food: **Sunday Morning Homemade Hash Brown Potatoes**. These golden, crispy delights are made with simple ingredients like freshly grated russet potatoes, butter, and a savory blend of seasonings including paprika and garlic powder. The secret to their perfect crunch? A quick soak to remove excess starch and a thorough drying process, ensuring maximum crispiness in every bite. Cooked to perfection in a hot skillet, these hash browns are ready in just 30 minutes and make an irresistible side dish for your favorite breakfast staples, from fluffy eggs to sizzling bacon. Perfect for lazy Sundays, this recipe is a deliciously easy way to elevate your morning routine.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 0.5 teaspoon Garlic powder
- 2 tablespoons Unsalted butter
- 2 tablespoons Vegetable oil
Instructions
Peel the russet potatoes and rinse them under cold water to remove any dirt or starch residue.
Using a box grater or food processor with a shredding attachment, grate the potatoes into thin shreds.
Place the shredded potatoes in a large bowl of cold water. Let them soak for 5 minutes to remove excess starch for crispier hash browns.
Drain the potatoes in a colander and use a clean kitchen towel or paper towels to squeeze out as much moisture as possible. This step is crucial to achieving crispiness.
In a large mixing bowl, combine the shredded and dried potatoes with the salt, black pepper, paprika, and garlic powder. Toss until evenly seasoned.
Heat a large skillet (preferably cast iron) over medium heat. Add 1 tablespoon of butter and 1 tablespoon of vegetable oil to the skillet. Let it heat until it starts to sizzle.
Spread half the seasoned potatoes in an even layer in the skillet. Press them down gently with a spatula to compact them slightly.
Cook for 5–7 minutes, or until the bottom is golden brown and crispy. Carefully flip the hash brown patty using a wide spatula or divide it into smaller sections if easier to handle.
Cook the other side for an additional 5–7 minutes, adding more butter and oil to the pan if needed.
Remove the cooked hash browns from the skillet and repeat the process with the remaining potatoes.
Serve the hash browns hot and crispy with your favorite breakfast sides such as eggs, bacon, or avocado slices.
Nutrition Facts
Calories |
896 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.1 g | 33% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2456 mg | 107% | |
| Total Carbohydrate | 152.0 g | 55% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 8.0 g | ||
| Protein | 20.0 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 104 mg | 8% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 3876 mg | 82% | |
*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.
