Description
Crispy Hash Browns: Learn how to make the best golden, crunchy potatoes every time! Our easy recipe guarantees perfect results for your ultimate breakfast side.
Ingredients
Scale
- Base Potatoes:
- 2 large Russet potatoes, about 1.5 lbs total, peeled and grated
- Flavor Enhancers:
- 1 tsp onion powder
- ½ tsp garlic powder
- 1 tsp salt, or to taste
- ¼ tsp black pepper, freshly ground
- Fat for Frying:
- 3–4 tbsp vegetable oil or ghee
- Optional Toppings:
- Fresh chives, chopped (for garnish)
- Ketchup or hot sauce (for serving)
Instructions
- Prep Your Potatoes:: First things first, grab those russet potatoes, peel them, and then get to grating. A box grater works wonders, or if you’re feeling fancy, a food processor with a grating attachment makes quick work of it. Once grated, immediately plunge them into a bowl of cold water. This helps rinse off excess starch, which is key for getting really crispy hash browns. Swirl them around a bit, then drain.
- Squeeze Out the Moisture:: This step is, honestly, the most important one for achieving genuinely crispy hash browns. Take a handful of grated potatoes and squeeze out as much water as you possibly can. I usually use a clean kitchen towel or several layers of paper towels. You want them as dry as a desert! If you skip this, you’ll end up steaming your potatoes instead of frying them, and believe me, I’ve made that mistake more times than I care to admit.
- Season Them Up:: Once your potatoes are thoroughly dry, transfer them to a dry bowl. Now for the flavor! Sprinkle in the onion powder, garlic powder, salt, and black pepper. Give it a good toss to make sure everything is evenly distributed. You want every strand of potato to be seasoned just right for these crispy hash browns. You can almost smell the deliciousness already, can’t you?
- Heat the Pan:: Get a large, heavy-bottomed skillet (cast iron is my favorite for this!) and add your vegetable oil or ghee. You need enough fat to coat the bottom generously, about a quarter-inch deep. Heat it over medium-high heat until it shimmers. This hot fat is what’s going to give you that glorious golden crust on your crispy hash browns. Don’t rush this part; a properly heated pan makes all the difference.
- Fry ‘Em Up:: Carefully add the seasoned potatoes to the hot pan, pressing them down gently into an even layer. Don’t overcrowd the pan; you might need to do this in batches. Let them cook undisturbed for about 5-7 minutes, or until the bottom is deeply golden brown and crunchy. This is where patience pays off. Resist the urge to poke and prod! That undisturbed cooking time is crucial for forming the best crispy hash browns.
- Flip and Finish:: Once the bottom is golden, carefully flip the hash browns. You can do this in one go if you’re brave (or using a smaller batch), or in sections. Let the other side cook for another 5-7 minutes, or until it’s just as golden and crispy. When they’re done, they should be beautifully browned, crunchy, and smelling absolutely incredible. Transfer your perfectly crispy hash browns to a plate lined with paper towels to drain any excess oil, then serve immediately!