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Crispy Hash Browns Recipe

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★★★★★

5 from 113 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Find it online: https://kitchenbynora.com/crispy-hash-browns-recipe/