Recipe details
Breakfast
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Homemade Hashbrowns
30min
4 servings
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These crispy Homemade Hashbrowns feature golden-brown potatoes with a perfect contrast between the crunchy exterior and tender interior. Made with just a few basic ingredients, these hashbrowns showcase the natural flavor of potatoes enhanced by simple seasonings. The shredded potatoes develop a beautiful crust while cooking, creating that signature crispiness that makes hashbrowns so irresistible. Easy to prepare and endlessly satisfying, these classic breakfast potatoes pair perfectly with eggs or can stand alone as a delicious side dish.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
3 g
1 g
Allergen Content
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Ingredients
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Steps
Read instructions and get ready to cook
Prepare the potatoes
Wash potatoes thoroughly. Peel the potatoes (optional).
Grate the potatoes
Using a box grater or food processor with a grating attachment, shred the potatoes.
Rinse the potatoes
Place shredded potatoes in a large bowl of cold water. Swish around to remove excess starch. Drain in a colander.
Remove excess moisture
Place shredded potatoes in a clean kitchen towel. Wrap and squeeze firmly to remove as much moisture as possible. This step is crucial for crispy hashbrowns.
Season the potatoes
Transfer dried potatoes to a bowl. Add salt, pepper, and onion powder. Toss to distribute seasonings evenly.
Heat the pan
Heat a large skillet (preferably cast iron) over medium-high heat. Add 2 tablespoons of oil. Heat until oil is shimmering but not smoking.
Cook the hashbrowns
Add shredded potatoes to the hot pan. Spread into an even layer about 1/2-inch thick. Press down lightly with a spatula. Cook undisturbed for 5-7 minutes until the bottom is golden brown.
Flip the hashbrowns
Drizzle the remaining tablespoon of oil over the top of the hashbrowns. Carefully flip the hashbrowns using a large spatula. If they break apart, simply press them back together.
Cook the second side
Cook for another 5-7 minutes until the second side is golden brown and crispy. Adjust heat if needed to prevent burning.
Drain and serve
Transfer hashbrowns to a paper towel-lined plate to drain any excess oil. Serve immediately while hot and crispy.
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