Homemade crispy hash browns topped with ketchup are one of my favorite breakfast foods! They’re easy to make at home and are sure to become a family favorite!
Homemade Crispy Hash Browns
- 1 large potato, 12 oz
- ½ cup fresh onion, minced
- 2 tbsp olive oil plus more as needed
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp paprika
- ¼ tsp cayenne pepper (optional or to taste)
- Scrub the potato and, if desired, peel.
- Using a box grater or grater attachment on a food processor, shred the 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 the water. Repeat this process 1-2 more times until the 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.
- Continue turning the potatoes every few minutes 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 or stainless steel skillet.
- Serve immediately.
- * At this point, potatoes can be left in water and refrigerated for up to 24 hours.
- 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.
Potatoes are considered “empty calories” by many but nothing could be further from the truth!
Suggestion: These potatoes would go great alongside Scrambled Egg with Spinach, Tomato and Onion or 3 egg omelette with asparagus!