Golden Crispy Hash Browns – Easy and Delicious
These golden crispy hash browns are crunchy on the outside, tender inside, and easy to make with simple everyday ingredients. Perfect for breakfast, brunch, or as a delicious side dish.
Ingredients
- 4 medium Russet potatoes peeled or unpeeled and shredded
- 2 tablespoons neutral cooking oil such as vegetable, canola, or avocado oil
- 1 tablespoon unsalted butter
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 tablespoon fresh parsley chopped, optional for garnish
Instructions
- Prepare the Potatoes: Shred the Russet potatoes using the large holes of a box grater. Place the shredded potatoes in a bowl of cold water and gently swish them around to remove excess starch.
- Remove Excess Moisture: Drain the potatoes thoroughly. Transfer them to a clean kitchen towel, gather the towel around the potatoes, and squeeze firmly until as much moisture as possible has been removed.
- Season the Potatoes: Place the dried shredded potatoes in a clean bowl. Add the salt, black pepper, and garlic powder, then toss gently until evenly seasoned.
- Heat the Skillet: Heat a large skillet over medium-high heat. Add the cooking oil and butter and allow the butter to melt. The skillet should be hot before adding the potatoes.
- Cook Until Golden: Spread the shredded potatoes into an even layer in the skillet. Cook without disturbing them for several minutes, allowing the bottom to become deeply golden and crisp. Gently press the potatoes with a spatula as they cook.
- Flip and Finish: Carefully flip the hash browns in sections or as one large piece. Continue cooking until the second side is golden brown and crisp. Transfer to a plate and garnish with fresh parsley if desired.
Notes
- Crispy hash brown secret: The most important step is removing as much moisture as possible from the shredded potatoes. Wet potatoes tend to steam instead of crisping.
- For the best results, make sure the skillet is properly heated before adding the potatoes and avoid stirring them too often. Letting them cook undisturbed gives them time to develop that beautiful golden-brown crust.
- Storage: Refrigerate cooled leftovers in an airtight container for up to 3 days. Freeze completely cooled hash browns in a single layer before transferring them to a freezer-safe container.
- Reheating: Reheat in a skillet, oven, or air fryer for the crispiest texture. The microwave is convenient but will make the exterior softer.
Nutrition Facts
- Calories: 230 kcal
- Total Fat: 10 g
- Saturated Fat: 3 g
- Cholesterol: 8 mg
- Sodium: 590 mg
- Total Carbohydrates: 30 g
- Dietary Fiber: 4 g
- Total Sugars: 2 g
- Protein: 4 g
- Potassium: 700 mg