Hashbrowns Recipe

Time30m

Serves4

Crispy, golden-brown shredded potatoes, perfectly seasoned and pan-fried to a delightful crunch, making them the ultimate breakfast side dish.

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Ingredients

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1
Prepare the Potatoes
Peel the russet potatoes and grate them using a box grater or food processor. Rinse the grated potatoes under cold water to remove excess starch and drain well.
2
Squeeze Out Excess Moisture
Place the grated potatoes in a clean kitchen towel or cheesecloth. Twist and squeeze to remove as much moisture as possible. This step is crucial for crispy hashbrowns.
3
Chop the Onion
Finely chop the medium onion and set aside.
4
Heat Oil in Skillet
In a large skillet, heat the vegetable oil over medium-high heat until shimmering.
5
Cook the Hashbrowns
Add the drained grated potatoes and chopped onion to the skillet. Press down with a spatula to form an even layer. Season with salt and pepper.
6
Fry Until Golden Brown
Cook for about 5-7 minutes on one side until golden brown and crispy. Flip the hashbrowns and cook for another 5-7 minutes on the other side.
7
Serve
Remove from the skillet and drain on paper towels. Serve hot as a breakfast side or with your favorite toppings.