Crispy Hash Browns
Crispy Hash Browns are a timeless breakfast treat that’s simple yet irresistible. These golden spuds bring crunch and comfort to any meal.
Ingredients
For the Hash Browns:
- 4 medium russet potatoes about 1.5 lbs or 680g, peeled
- 3 tbsp 45ml canola oil or clarified butter
- 1 tsp kosher salt
- ½ tsp black pepper
- Optional: ½ tsp onion powder ½ tsp garlic powder
For Garnish (Optional):
- Fresh parsley chopped
- Ketchup or hot sauce
Instructions
Prep the Potatoes
- I peel and shred 4 medium russet potatoes using a box grater or food processor. I rinse them under cold water to remove excess starch, then drain and pat dry thoroughly with a kitchen towel for Crispy Hash Browns.
Season the Potatoes
- I toss the shredded potatoes with 1 tsp salt, ½ tsp pepper, and optional ½ tsp onion powder and ½ tsp garlic powder, ensuring even seasoning for golden spuds.
Heat the Skillet
- I heat 3 tbsp canola oil or clarified butter in a large skillet over medium-high heat until shimmering, setting the stage for Crispy Hash Browns.
Cook the Hash Browns
- I spread the potatoes evenly in the skillet, pressing lightly with a spatula. I cook undisturbed for 3–5 minutes until the bottom is golden. I flip in sections and cook the other side for 3–5 minutes until equally crunchy.
Drain and Serve
- I remove the crunchy potato patties to paper towels to drain excess oil, then serve hot for maximum crispiness.
Notes
- Use russet potatoes for the crispiest texture.
- Don’t skip soaking and drying — it makes all the difference!
- Add diced onions or fresh herbs for extra flavor if you like.