Description

Perfectly crispy and golden hash browns made from shredded potatoes, lightly seasoned and pan-fried to crunchy perfection. Ideal for breakfast or as a side dish.

Ingredients

Scale

2 large russet potatoes, peeled
1/2 tsp salt
1/4 tsp black pepper
2 tbsp unsalted butter
1 tbsp vegetable oil

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Instructions

Grate the peeled potatoes using a box grater or food processor.
Place grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible.
Transfer the dried potatoes to a bowl and season with salt and pepper.
Heat butter and oil in a large non-stick or cast-iron skillet over medium heat.
Spread the potatoes evenly in the pan and press down with a spatula.
Cook undisturbed for 5–7 minutes, or until the bottom is golden brown and crispy.
Flip the hash browns in sections and cook the other side until crispy, another 5–7 minutes.
Remove from pan and drain on paper towels if needed. Serve hot.

Notes

Make sure to remove as much moisture from the potatoes as possible for maximum crispiness.
Do not stir or flip too often—let them cook undisturbed for a crispy crust.
You can add finely chopped onions or herbs for added flavor.

Nutrition

Serving Size: 1 serving
Calories: 210
Sugar: 1g
Sodium: 300mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 2g
Protein: 2g
Cholesterol: 15mg