Homemade Hash Browns
Crispy, golden, and made from scratch, these homemade hash browns are the perfect addition to any breakfast plate. With just a few pantry staples and simple techniques, you can create diner-style hash browns in your own kitchen, flavorful, crispy on the outside, and soft inside.
Equipment
- Box grater or food processor
- Large skillet (preferably cast iron or non-stick)
- Spatula
- Colander
- Mixing Bowl
- Clean kitchen towel or paper towels
Ingredients
- 4 large russet potatoes peeled
- 1 small onion grated (optional)
- 2-3 tablespoons vegetable oil or butter
- Salt and pepper to taste
- Optional: garlic powder or paprika for extra flavor
Instructions
- Peel and grate potatoes using a box grater or food processor. Place in a bowl of cold water to remove starch. Soak for 5 minutes.
- Drain potatoes in a colander. Spread on a clean kitchen towel or paper towels and pat very dry. Removing moisture is key for crispiness.
- Transfer potatoes to a dry bowl. Add grated onion (if using), salt, pepper, and optional seasonings. Mix well.
- Heat oil or butter in a large skillet over medium-high heat. Add potatoes, pressing into an even layer. Cook undisturbed for 5-7 minutes until golden.
- Flip with a wide spatula (in sections if needed). Press down and cook another 5-7 minutes until crispy and browned on both sides.
- Transfer to a plate lined with paper towels to drain excess oil. Serve hot with eggs, toast, or your favorite breakfast main.
Notes
Nutritional Info (per serving - approximate):
- Calories: 190
- Fat: 9g
- Carbs: 25g
- Protein: 2g
- Fiber: 2g
- Sodium: 220mg
