Crispy Hash Browns Recipe
Introduction
Crispy hash browns are a classic breakfast favorite that are golden, crunchy on the outside, and tender inside. Made from simple ingredients, they add the perfect crispy texture to your morning meal. This recipe is straightforward and promises delicious results every time.
Ingredients
- 2 Russet potatoes (about 1 lb. total)
- 2 tbsp. vegetable or canola oil
- Kosher salt
Instructions
- Step 1: Place the potatoes in a pot and cover them with water. Generously salt the water with about 3 tablespoons of kosher salt, then bring to a boil over high heat. Boil for 10 minutes, then rinse the potatoes under cold water until cool enough to handle.
- Step 2: Grate the potatoes using the large holes of a box grater, discarding any skin that comes off during grating.
- Step 3: Heat the oil in a medium-sized nonstick skillet over medium-high heat. Once the oil is hot, add the grated potatoes and spread them evenly in the pan. Season with salt.
- Step 4: Cook the potatoes undisturbed for 8 to 10 minutes until the bottom is very crispy and golden brown. Flip the hash browns and cook the other side for 5 to 8 minutes until equally crispy.
- Step 5: Serve the hash browns immediately while warm and crispy.
Tips & Variations
- Drain excess moisture from grated potatoes by pressing them with a clean kitchen towel to ensure extra crispiness.
- For added flavor, sprinkle finely chopped onions or fresh herbs like chives before cooking.
- Use a cast-iron skillet for an even crispier crust.
- Try seasoning with smoked paprika or black pepper for a subtle twist.
Storage
Store leftover hash browns in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat to restore crispiness, or warm briefly in the oven. Avoid microwaving as it can make them soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the hash browns ahead of time?
Yes, you can grate the potatoes ahead and store them submerged in cold water in the refrigerator for up to 24 hours to prevent browning. Drain and dry thoroughly before cooking.
Why are my hash browns not crispy?
Excess moisture in the potatoes can prevent crispiness. Make sure to drain and press out as much water as possible before cooking, and avoid stirring too frequently while they cook.
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Crispy Hash Browns Recipe
- Total Time: 33 minutes
- Yield: 2 servings 1x
Description
This recipe for crispy hash browns shows you how to create perfectly golden and crunchy potatoes using simple ingredients and stovetop cooking. Start by boiling and cooling the potatoes, then grate and fry them in a skillet until crisp on both sides. These hash browns are a classic breakfast favorite that are easy to prepare and deliciously satisfying.
Ingredients
Potatoes
- 2 Russet potatoes (about 1 lb. total)
Cooking
- 2 tbsp. vegetable or canola oil
- Kosher salt, to taste (approximately 3 tablespoons for boiling water plus seasoning for cooking)
Instructions
- Boil the Potatoes: Place the potatoes in a pot and cover them 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 slightly tender but not fully cooked through. Once done, rinse the potatoes under cold water until they are cool enough to handle.
- Grate the Potatoes: Using a box grater, grate the cooled potatoes on the large holes side. Remove and discard any potato skin that comes off during grating.
- 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 until hot. Spread the grated potatoes evenly into the pan’s surface. Season the top with salt to taste. Let the potatoes cook undisturbed for 8 to 10 minutes until the bottom is very crispy and golden brown.
- Flip and Finish Cooking: Carefully flip the hash browns over and cook the other side for about 5 to 8 minutes until equally crispy and golden brown.
- Serve Immediately: Remove the hash browns from the skillet and serve immediately while still warm for the best texture and flavor.
Notes
- Boiling the potatoes before grating helps remove excess starch, resulting in crispier hash browns.
- Make sure the oil is hot before adding the potatoes to achieve a good crisp.
- Press the potatoes down gently in the pan to help them form a compact crust.
- Season the potatoes generously with salt both in the boiling water and while frying to enhance flavor.
- Use a nonstick skillet to prevent sticking and make flipping easier.
- For an extra crispy texture, you can pat grated potatoes dry with a clean kitchen towel before frying to remove moisture.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Keywords: crispy hash browns, easy breakfast potatoes, stovetop hash browns, savory potato recipe
