Homemade Crispy Hash Browns
Quick, easy and SO INCREDIBLY CRISPY! Comes out perfect every single time. Serve with ketchup and hot sauce!
Super crispy restaurant-style hash browns I can make right at home? Yes, please!
Who knew homemade hash browns would be this easy? Simply grate your potatoes, squeeze dry, stir in seasonings and throw onto a hot skillet until golden brown and crispy.
For best results, shred, squeeze, season and cook immediately for the most optimal texture. It is best not to let them sit around or try to make ahead. Luckily, it’s pretty darn fast to whip up.
Serve with eggs, coffee, hot sauce and ketchup for a complete breakfast.
Homemade Crispy Hash Browns
Quick, easy and SO INCREDIBLY CRISPY! Comes out perfect every single time. Serve with ketchup and hot sauce!
Ingredients:
- 2 medium russet potatoes, peeled (about 1 1/4 pounds)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 4 tablespoons canola oil, divided
- Kosher salt and freshly ground black pepper, to taste
Directions:
- Grate potatoes using the large holes of a box grater.
- Using a clean dish towel or cheese cloth, drain potatoes completely, removing as much water as possible.
- Transfer potatoes to a large bowl. Stir in garlic powder and onion powder; season with salt and pepper, to taste.
- Heat 2 tablespoons canola oil in a 12-inch cast iron skillet over medium heat.
- Working in batches, spread potatoes in a single layer and cook, undisturbed, until golden brown, about 5-6 minutes. Flip and cook on the other side until evenly golden and crispy, about 3-4 minutes longer. Repeat with remaining canola oil and potatoes.
- Serve immediately.
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Looks perfect! Would avocado oil work here?
Please clarify the approximate quantity/size of each “batch”. Thank you.
It should be about half the potatoes for each batch.
I didn’t leave a rating because I haven’t made them yet. I would like to know how big the cast iron frying pan is. I have a 10″. Is that large enough? I would love to make these.
10-12 inches should be perfect! 🙂
Hash browns are a classic Mid-west breakfast item. We find that it is easier to bake the russets (day before usually), then grate and cook (you can leave the skins on for a more rustic flair or easily remove the skins prior to grating. Add whatever spices you prefer (yours are a lovely classic blend). Cooks more quickly and your don’t have to mess with squeezing out the moisture. If you really want to go Mid West, you will serve with a white gravy (usually made after cooking breakfast sausage) because only children eat these lovely hashbrowns with Ketchup. If you don’t want the hassle of making gravy, a little sour cream is a lovely addition.
(the cast iron skillet is, without doubt, the best way to go).
That’s what I do, too. Anytime we have baked potatoes for dinner, I’m sure to throw a couple of extra in for hash browns on another day. After cooling, keep in fridge until ready to grate and fry.
Attention folks, you came here for a specific recipe and got a two for one review and recipe as MoniqueDC sees fit from the midwest. Enjoy.
Looks great. Can you use frozen if needed?
Freshly grated potatoes is truly best here!
How large is your cast iron skillet? Thanks.
12 inches. 🙂