The Best Crispy Hash Browns Recipe

Here’s the secret to making the best crispy Hash Browns - the perfect breakfast side dish. These homemade hash browns pair so well with any bacon, eggs, and just about any breakfast entree. This recipe is written for a 10-inch skillet.

👥 4 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 13 min🔥 Cook: 12 min👤 Natasha Kravchuk📖 natashaskitchen

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●bowl
●skillet

📝 Preparation Steps

Peel and grate potatoes and transfer to a bowl lined with cheesecloth. Use the cheesecloth to wring out as much liquid from the potatoes as you can (or squeeze out water with fistfuls and pat dry with paper towels). Sprinkle potatoes with onion powder and stir to combine.

Heat a large 10-inch cast-iron skillet or nonstick skillet over medium heat and once it's hot (but not smoking), add 1 Tbsp oil or bacon fat and swirl in 1 Tbsp butter.

butter (divided)2 Tbsp

Add potatoes and spread in a single layer about 1/3” thick. Let potatoes sauté undisturbed for ⏱️ 6 minutes over medium heat or until the bottom is browned and crisped up (If it darkens too quickly, reduce the heat).

Sprinkle the top with salt and pepper to taste.

Flip the hash browns. Sprinkle again with salt and pepper on the second side. If the hash browns don’t flip easily as a single disk, use a pizza cutter to cut in half or quarters then flip individual pieces.

Drizzle 1 Tbsp oil or bacon fat around the edges and dot the edges with butter. It will melt under the hash browns. Sauté without stirring for another ⏱️ 6 minutes or until the potatoes are golden brown and crisp on the second side. Remove from heat and serve garnished with chives.

butter (divided)2 Tbspchives (optional to garnish)1 Tbsp

Nutrition Facts

calories

180 kcal

fat Content

7 g

serving Size

1 serving

fiber Content

2 g

sugar Content

1 g

sodium Content

306 mg

protein Content

3 g

cholesterol Content

1 mg

carbohydrate Content

26 g

saturated Fat Content

1 g

unsaturated Fat Content

6 g

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