Homemade Crispy Hash Browns

Homemade Crispy Hash Browns

1 large potato, 12 oz

½ cup fresh onion, minced

2 tbsp olive oil

¼ tsp salt

¼ tsp black pepper

¼ tsp paprika

¼ cayenne pepper (optional or to taste)

Scrub potato and, if desired, peel. Using a box grater or grater attachment on a food processor, shred potato using the largest holes. Grate potato on the long side to get longer shreds.

Submerge potatoes in a bowl of water and swirl around with your hand. Use a fine mesh colander to strain out water. Repeat this process 1-2 more times until water remains clear.*

After potatoes are strained the last time, place them on a linen hand towel or cheesecloth. Squeeze as much water out as possible.

Heat oil in a cast iron or non-stick skillet over medium heat. Add potatoes and onions. Sprinkle salt, black pepper, paprika and cayenne pepper over the mixture and stir to combine.

Allow potatoes to cook undisturbed for about 5 minutes or until the bottom is brown. Turn in 2 or 3 sections and allow to cook undisturbed 2-3 minutes until the bottom is browned. Turn again in 2 or 3 sections. Continue the process until desired crispiness is achieved, about 10 minutes. Add more olive as necessary for potatoes to continue to sizzle. A non-stick pan will require less oil than a cast iron skillet.

Serve immediately.

* At this point, potatoes can be left in water and refrigerated for up to 24 hours.

2 servings, 265 calories per serving

Hack: Leftover hash browns can be stored in the refrigerator for up to 5 days. To reheat, place in a skillet over medium heat just until warm.



Please follow and like us:
CategoriesUncategorized

8 Replies to “Homemade Crispy Hash Browns”

  1. This looks like a hash brown pancake! When I lived in the Czech Republic for a couple of years I became a fan of “bramborak.” Bramborak is a pan fried potato pancake which is best accompanied with sour kraut and beer. It’s incredibly greasy, which is how you know it tastes good.

    Why is everything that is delicious bad for you?

    1. Everything in moderation, Erick! While I cook mine into a “pancake”, some like to scramble it so that the shreds are not connected.  Just a matter of personal preference.

      I would love to try your potato pancakes with sour kraut and beer.  Sounds delish!

  2. I have never tried hash browns but it seems really easy to do! I’ve seen these around in a variety of tv-shows and movies and I always wondered what it is but now I know haha!

    I will for sure try this at home even though I’m not very good in the kitchen but Ill give it a go. Is it possible to have some cheese on these? or is it too much?  

    Kind Regards

    1. I think hash browns are more of a regional dish (as are grits) but if you love crunchy paired with potatoes, this is the recipe for you!  Cheese would be a great addition.  I’ve seen hash browns with cheese served in some restaurants.

  3. Hello there, thanks for sharing this awesome article I know it would be of great help to the public as it has been of help to me. I have been working on many recipes and I think this one would be a very  good addition to my collection…I must say I can’t really wait to try it out.

  4. Hi Cynthia, 

    these hash browns are a good idea for a quick snack. I am definitely going to make them. 

    Can I use frozen potatoes instead? I always have a bag of potatoes in the freezer and it saves me the work of peeling. Thanks for this recipe. I will sign up to receive more of your ideas. Cheers! Marisa

    1. Yes, absolutely use the frozen potatoes.  Pre-shredded potatoes are also available fresh, usually found in the refrigerated meat department.

Leave a Reply

Your email address will not be published. Required fields are marked *