Hash Browns
Classic crispy hash browns made from shredded russet potatoes, seasoned and pan-fried to a golden crust with a tender interior — perfect for breakfast or brunch.
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Servings: 2 -3 servings
Calories: 300kcal
Ingredients
- 1 lb about 450 g russet potatoes (2–3 medium)
- 1 small yellow onion optional
- 2 tbsp neutral oil vegetable or canola
- 1 tbsp butter optional
- 1 tsp kosher salt adjust to taste
- 1/4 tsp freshly ground black pepper
- 1 tbsp all-purpose flour or 1 egg optional, for binding
- Chopped chives or parsley for garnish
Instructions
- Peel (optional) and grate potatoes on a coarse grater; grate the onion if using.
- Place grated potatoes in a clean kitchen towel or fine sieve and squeeze out as much liquid as possible.
- Transfer dried potatoes to a bowl, season with salt and pepper, and add flour or beaten egg if you want firmer patties.
- Heat a large nonstick or cast-iron skillet over medium-high heat and add oil; swirl to coat.
- Test oil heat with a small pinch of potato — it should sizzle immediately.
- For patties: form even-size rounds (about 3–4 inch) by pressing a portion between palms; for loose hash, spread evenly in the pan.
- Place potato rounds or loose shreds in the hot pan without crowding; press gently with a spatula to compact.
- Cook undisturbed 4–6 minutes until the underside is deep golden brown and releases easily.
- Flip carefully and cook another 4–6 minutes until both sides are crisp and cooked through.
- Drain on paper towels to remove excess oil, sprinkle with salt, garnish with chives or parsley and serve immediately.
Nutrition
Calories: 300kcal | Carbohydrates: 38g | Protein: 4g | Fat: 14g | Sodium: 420mg | Fiber: 3g