Description
These Crispy Hash Browns are golden and crunchy on the outside while fluffy on the inside — the perfect classic breakfast side that’s easy to make at home with just a few simple ingredients.
Ingredients
Scale
- 2 large russet potatoes, peeled
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- Salt and freshly ground black pepper, to taste
Instructions
- Grate the potatoes using a box grater. Place grated potatoes in a bowl of cold water and swish to remove excess starch.
- Drain and transfer potatoes to a clean kitchen towel. Twist and squeeze out as much moisture as possible — the drier the potatoes, the crispier the hash browns.
- Heat butter and oil in a large nonstick or cast iron skillet over medium-high heat.
- Add grated potatoes in an even layer. Press down gently with a spatula.
- Cook undisturbed for 5–7 minutes, or until the bottom is golden brown and crisp.
- Flip in sections or invert onto a plate, then slide back into the skillet to cook the other side for another 5–7 minutes until crispy.
- Season with salt and pepper. Transfer to a paper towel-lined plate, cut into wedges, and serve hot.
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.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 15mg