Hashbrown Recipe
Crispy and golden-brown hashbrowns, perfectly seasoned and served hot for a delightful breakfast treat.
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Ingredients
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Hashbrown Ingredients
Method
Hashbrown Preparation
- 1
Prepare the Potatoes
Peel the russet potatoes and grate them using a box grater or a food processor. Place the grated potatoes in a large bowl and rinse them under cold water to remove excess starch. Drain well and pat dry with paper towels.
- 2
Mix Ingredients
In a large mixing bowl, combine the grated potatoes, chopped onion, salt, and black pepper. Mix until well combined.
- 3
Heat the Oil
In a large skillet, heat the vegetable oil over medium-high heat until shimmering.
- 4
Cook the Hashbrowns
Add the potato mixture to the skillet, pressing down with a spatula to form an even layer. Cook for about 5-7 minutes until the bottom is golden brown and crispy. Flip the hashbrown using a large plate, and add the butter to the skillet. Cook the other side for another 5-7 minutes until golden brown.
- 5
Serve
Once cooked, remove from the skillet and drain on paper towels if necessary. Cut into wedges and serve hot.