Description
Delightful crispy golden hash browns that evoke cherished breakfast memories with a crunchy exterior and fluffy interior.
Ingredients
Scale
- 4 Russet Potatoes, peeled and shredded
- 2 Yukon Gold Potatoes, peeled and shredded
- 4 tbsp Clarified Butter (Ghee) or Cooking Oil (Vegetable, Canola, or Avocado)
- Salt, to taste
- Black Pepper, to taste
- Optional: Onion powder, garlic powder, paprika, or fresh herbs
Instructions
- Prep the Potatoes: Peel the Russet potatoes and finely shred them using a box grater or food processor.
- Rinse and Drain: Rinse the shredded potatoes under cold water to wash away excess starch and drain thoroughly.
- Drying the Potatoes: Spread the shredded potatoes onto a clean kitchen towel or paper towels and pat them dry.
- Seasoning: In a mixing bowl, add the thoroughly dried potatoes, salt, black pepper, and any additional seasonings. Toss to combine.
- Heat the Pan: In a large skillet, heat your chosen fat over medium-high heat until shimmering.
- Cooking Time: Add the seasoned potatoes to the hot fat, spreading them into an even layer and cook without stirring for about 5 minutes.
- Flipping for Crispiness: Carefully flip the hash browns in sections, or flip the whole thing over! Cook for an additional 5-7 minutes until both sides are golden.
- Rest and Season Again: Transfer to a plate lined with paper towels to absorb excess oil and sprinkle with more salt.
- Garnishing: Finish with fresh herbs or smoked paprika, if desired.
Notes
For best results, use high-starch potatoes and do not skip the rinsing and drying stages. Customize with your favorite spices or toppings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 1g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg