Golden Crispy Hash Browns
These hash browns are crispy on the outside, tender on the inside, and everything a good breakfast potato should be. They're perfect alongside eggs and bacon, or piled up on their own with a little hot sauce. This is the kind of simple, honest cooking that makes Sunday mornings feel right.
Cooking tutorial
Browse more on YouTubeIngredients
- 2 lbs russet potatoes (about 4 medium potatoes)
- 1 small yellow onion, grated (optional)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 cup vegetable oil or bacon grease
- 2 tbsp butter
Instructions
- 1
Peel the potatoes and grate them using the large holes on a box grater into a big bowl. If you're using onion, grate that in there too.
- 2
Put the grated potatoes in a clean kitchen towel or several layers of paper towels and squeeze out as much liquid as you possibly can - this is the secret to crispy hash browns. Get that water out!
- 3
Put the dried potatoes in a bowl and season with salt, pepper, and garlic powder, tossing everything together real good.
- 4
Heat a large cast iron skillet or heavy-bottomed pan over medium-high heat and add the oil and butter. Let it get nice and hot until the butter stops foaming.
- 5
Add the potato mixture to the pan and spread it out evenly, pressing it down with a spatula into one big pancake about 1/2 inch thick.
- 6
Let it cook without touching it for about 8 to 10 minutes until the bottom is deep golden brown and crispy. You'll know it's ready when you can peek underneath and see that beautiful color.
- 7
Flip it in sections using a wide spatula, or if you're feeling brave, flip the whole thing like a pancake. Cook the other side for another 8 to 10 minutes until crispy and golden.
- 8
Break it up into pieces, taste for seasoning, and serve hot right out the pan.
Pro Tips
- ★Really squeeze out that water from the potatoes - wet potatoes will steam instead of crisp up, and nobody wants soggy hash browns.
- ★Don't rush the cooking by turning up the heat too high or you'll burn them before the inside gets tender. Medium-high heat and patience will get you there.