Description
Crispy shredded hash browns that are perfectly golden on the outside and tender on the inside. This simple and classic breakfast recipe is easy to prepare, delivering a satisfying crunch every time with just a few basic ingredients.
Ingredients
Potatoes
- 2 large russet potatoes
Cooking Fat
- 2 tablespoons vegetable oil or butter
Seasonings
- Salt, to taste
- Black pepper, to taste
Instructions
- Shred the potatoes: Peel the potatoes and shred them using a box grater to create thin, uniform strands.
- Remove moisture: Place the shredded potatoes in cold water to remove excess starch, then drain thoroughly and squeeze out as much moisture as possible using a clean kitchen towel. This step is essential for crispiness.
- Heat the skillet: Heat the vegetable oil or butter in a non-stick or cast iron skillet over medium-high heat until hot but not smoking.
- Cook the hash browns: Add the shredded potatoes in an even layer in the skillet. Press them down gently with a spatula or the back of a spoon to form a compact layer. Let them cook without stirring for 5–7 minutes until the bottom turns golden brown and crispy.
- Flip and cook the other side: Carefully flip the hash browns using a large spatula and cook the other side for another 5 minutes or until it is evenly golden and crispy as well.
- Season and serve: Season with salt and black pepper to taste. Serve the hash browns hot as a delicious breakfast side dish or snack.
Notes
- Removing excess moisture from the shredded potatoes is key to achieving a crunchy texture.
- Using a cast iron skillet or a good quality non-stick pan helps in getting an even golden crust.
- Avoid stirring or flipping too often, as allowing a crust to form is crucial for crispiness.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
