How To Make Breakfast Hash Brown
Make your mornings golden with this crispy hash brown recipe! Made with fresh potatoes, seasoned with salt and pepper – you’re good to go!
Serves:
Ingredients
- 1½lbrusset potatoes,peeled or unpeeled and scrubbed clean
- ¼cupolive oil or vegetable oil
- salt and pepper
Instructions
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Shred potatoes on the large holes of a box grater. Transfer to a fine mesh sieve or colander and rinse potatoes while tossing a couple of times. Drain.
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Preheat a 12-inch cast iron pan over medium-high heat.
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Transfer half of the potatoes to several layers of cheesecloth and squeeze as much liquid out as possible (or alternately press with a potato ricer), spread onto a double layer of paper towels. Repeat with second half of potatoes.
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Spread paper towels over potatoes and press dry. Season potatoes with salt and pepper, toss.
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Add oil to pan coating bottom evenly then add potatoes and spread even. Press down on potatoes with a spatula to flatten so bottom browns evenly.
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Let cook undisturbed for about 3 to 4 minutes, until golden brown on bottom, then flip potatoes (in several portions) to opposite side.
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Let brown on bottom for about 3 to 4 minutes. Toss once more and let cook until tender, for about 2 minutes longer. Serve immediately with ketchup if desired.
Recipe Notes
- Use fresh potatoes, not frozen.
- Rinse potatoes to prevent unappetizing color and remove excess starch.
- Less liquid will give crispier potatoes, so squeeze out excess liquid and dab dry.
- Use a cast iron pan and preheat it.
- Fry over medium-high heat and really let hash browns brown on bottom, only turning occasionally, for a crisp exterior.
- Serve right away for best texture
Nutrition
- Calories: 255.10kcal
- Fat: 13.65g
- Saturated Fat: 1.92g
- Monounsaturated Fat: 9.86g
- Polyunsaturated Fat: 1.50g
- Carbohydrates: 31.09g
- Fiber: 2.35g
- Sugar: 1.06g
- Protein: 3.70g
- Sodium: 428.23mg
- Calcium: 24.95mg
- Potassium: 716.85mg
- Iron: 1.60mg
- Vitamin A: 0.15µg
- Vitamin C: 9.70mg
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