Crispy Hash Browns Recipe
Introduction
Crispy hash browns are a classic breakfast favorite that are golden, crunchy, and full of comforting potato flavor. This simple recipe transforms basic Russet potatoes into the perfect crispy side dish in just a few easy steps.
Ingredients
- 2 Russet potatoes (about 1 lb. total)
- 2 tbsp. vegetable or canola oil
- Kosher salt
Instructions
- Step 1: Place the potatoes in a pot and cover with water. Generously salt the water (about 3 tablespoons), then bring to a boil over high heat. Boil the potatoes for 10 minutes. After boiling, rinse the potatoes under cold water until cool enough to handle.
- Step 2: Grate the potatoes using the large holes of a box grater. Discard any potato skin that comes off during grating.
- Step 3: Heat the oil in a medium-sized nonstick skillet over medium-high heat. Once the oil is hot, add the grated potatoes to the pan and spread them out into an even layer. Season with salt.
- Step 4: Cook the potatoes undisturbed for 8 to 10 minutes, or until the bottom is very crispy and golden brown. Flip them over and cook for another 5 to 8 minutes until the other side is crispy as well.
- Step 5: Serve the hash browns immediately while they are still warm and crispy.
Tips & Variations
- For extra crispiness, press out excess moisture from the grated potatoes with a clean kitchen towel before cooking.
- You can add finely diced onions or your favorite herbs to the grated potatoes for additional flavor.
- Use a cast-iron skillet instead of nonstick for a deeper, crunchier crust.
Storage
Store leftover hash browns in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a skillet over medium heat until crispy again, or use a toaster oven for best results. Avoid microwaving as it will make them soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of potatoes for hash browns?
While Russet potatoes are ideal because of their high starch content, Yukon Gold or other starchy potatoes can also work but may yield a slightly different texture.
Should I peel the potatoes before grating?
Peeling is optional. Some prefer to leave the skin on for added texture and nutrients, but if you prefer a smoother texture, peel the potatoes before grating.
PrintCrispy Hash Browns Recipe
This recipe for crispy hash browns uses boiled and grated Russet potatoes pan-fried to golden perfection. Boiling the potatoes first ensures a tender interior, while frying in oil creates a delectably crisp crust. A classic breakfast favorite that’s simple to make and irresistibly delicious.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Frying
- Cuisine: American
Ingredients
Potatoes
- 2 Russet potatoes (about 1 lb. total)
Other Ingredients
- 2 tbsp. vegetable or canola oil
- Kosher salt, to taste
- About 3 tbsp. kosher salt for boiling water
Instructions
- Boil the potatoes: Place the whole Russet potatoes in a pot and cover with water. Generously salt the water with about 3 tablespoons of kosher salt. Bring the water to a boil over high heat and cook the potatoes for 10 minutes until partially cooked through. Remove potatoes and rinse under cold water until cool enough to handle, stopping the cooking process.
- Grate the potatoes: Using the large holes of a box grater, grate the cooled potatoes, discarding any skin pieces that come off during grating to ensure a smooth texture.
- Heat the oil and cook the hash browns: In a medium-sized nonstick skillet, heat 2 tablespoons of vegetable or canola oil over medium-high heat. Once the oil is hot, spread the grated potatoes evenly in the pan. Season with kosher salt to taste. Let the potatoes cook undisturbed for 8 to 10 minutes until the bottom is very crispy and golden brown.
- Flip and finish cooking: Carefully flip the hash browns using a spatula and cook for another 5 to 8 minutes until the other side is also crispy and golden brown.
- Serve immediately: Transfer the crispy hash browns to a plate and serve hot for the best texture and flavor.
Notes
- Boiling the potatoes before grating softens them slightly, helping to achieve a tender inside.
- Use a nonstick skillet and enough oil to prevent sticking and promote crispiness.
- Do not stir while cooking the first side to allow crust formation.
- Adjust salt to taste but remember the boiling water is heavily salted to season the potatoes internally.
- Russet potatoes are preferred for their starchy quality and crispness.
Keywords: hash browns, crispy hash browns, fried potatoes, breakfast potatoes, stovetop hash browns
