Hash Browns Recipe

Hash Browns Directions

1. 1

   Prepare the Potatoes

   Peel the Russet potatoes using a vegetable peeler. Once peeled, grate the potatoes using a box grater or a food processor fitted with a grating attachment. Place the grated potatoes in a large bowl of cold water to prevent browning.

2. 2

   Soak and Drain

   Soak the grated potatoes for about 10 minutes in the cold water. This helps to remove excess starch, making your hash browns crispier. After soaking, drain the potatoes in a colander and rinse them under cold water. Use a clean kitchen towel to thoroughly dry the grated potatoes, squeezing out as much moisture as possible.

3. 3

   Prepare the Onion

   Finely chop the medium onion and set aside. This will add flavor and sweetness to your hash browns.

4. 4

   Heat the Oil

   In a large skillet or frying pan, add vegetable oil and heat over medium-high heat until shimmering. You can test if the oil is hot enough by adding a small piece of potato; if it sizzles, the oil is ready.

5. 5

   Cook the Hash Browns

   Add the grated potatoes and chopped onion to the skillet, spreading them evenly in a thin layer. Sprinkle salt, black pepper, and garlic powder over the top. Allow the potatoes to cook without stirring for about 5-7 minutes or until the bottom is golden brown and crispy.

6. 6

   Flip and Finish Cooking

   Using a large spatula, carefully flip the hash browns in sections to cook the other side. Cook for an additional 5-7 minutes until the other side is also golden brown and crispy.

7. 7

   Serve

   Once both sides are crispy, remove the hash browns from the skillet and place them on a plate lined with paper towels to absorb excess oil. Serve hot as a side dish for breakfast or brunch.