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Crispy Hash Browns Recipe

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3.9 from 7 reviews

This recipe for Crispy Hash Browns yields golden, crunchy, and flavorful potatoes that are perfect for a hearty breakfast or brunch. Using a steaming method to partially cook the potatoes before shredding ensures a tender inside, while frying in butter and olive oil creates a perfectly crisp exterior. Easy to make and delicious, these hash browns bring classic breakfast comfort to your table.

Ingredients

Potatoes

  • 2 large russet potatoes (about 1 ¼ pounds, scrubbed)

Seasonings

  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon onion powder (optional)

Fats for Cooking

  • 2 tablespoons olive oil (divided)
  • 2 tablespoons butter (divided)

Instructions

  1. Steam the Potatoes: Bring a pot of water to a boil and place a steamer basket or colander over the pot. Add the scrubbed potatoes to the basket, cover with a lid, and steam for about 8 minutes until they are partially cooked but still firm. Remove and let them cool enough to handle, then cut each potato in half lengthwise.
  2. Shred the Potatoes: Using a food processor fitted with the shredding disc or a box grater, shred the steamed potato halves into fine pieces. In a bowl, season the shredded potatoes with salt, pepper, and onion powder if using. Toss well with a spoon to evenly distribute the seasonings.
  3. Cook the First Side: Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large, heavy-bottom skillet over medium to medium-high heat. When the skillet is hot, evenly spread the shredded potatoes in a flat layer. Let them cook undisturbed for about 8 minutes until the bottom forms a golden-brown, crispy crust. Adjust the heat if the potatoes are cooking too quickly to avoid burning.
  4. Flip and Cook the Other Side: Drizzle the remaining tablespoon of olive oil and add the remaining tablespoon of butter over the hash browns. Carefully flip the hash browns—optionally dividing them into four sections first using a large spatula for easier handling. Cook for an additional 7-8 minutes until the other side becomes equally golden and crispy. Remove from heat and serve immediately.

Notes

  • Steaming the potatoes before shredding helps achieve a tender inside and reduces overall cooking time.
  • If you prefer extra crispy hash browns, press down gently with the spatula during cooking to compact the potatoes.
  • Onion powder is optional but adds a subtle depth of flavor.
  • Use a heavy-bottom skillet such as cast iron for even heat distribution and better crispiness.
  • These hash browns are best served hot and fresh but can be kept warm in a low oven if needed.

Find it online: https://cookedbygrace.com/crispy-hash-browns-recipe/