Hashbrowns Recipe

Prepare the Potatoes

Peel the potatoes and rinse them under cold water to remove excess starch. Using a box grater or food processor, shred the potatoes into fine pieces and place them in a large bowl.

Soak the Potatoes

Fill the bowl with cold water, ensuring the shredded potatoes are fully submerged. Let them soak for about 10 minutes to remove more starch, which helps achieve crispiness.

Drain and Dry

After soaking, drain the potatoes and transfer them to a clean kitchen towel. Wrap the potatoes in the towel and wring out as much moisture as possible.

Chop the Onion

Finely chop the onion and set aside.

Heat the Oil

In a large skillet, heat the vegetable oil or butter over medium-high heat until shimmering. You can test the heat by dropping a small piece of potato into the oil; it should sizzle immediately.

Cook the Hashbrowns

Add the shredded potatoes and chopped onion to the skillet in an even layer. Sprinkle with salt, black pepper, and garlic powder. Let them cook undisturbed for about 5-7 minutes until the bottom is golden brown and crispy.

Flip the Hashbrowns

Using a spatula, flip the hashbrowns in sections. Cook for an additional 5-7 minutes on the other side until golden brown and crispy.

Serve

Once both sides are crispy and cooked through, remove the hashbrowns from the skillet and drain on paper towels. Serve hot as a breakfast side or enjoy on their own.