Crispy Hash Browns
Simple recipe for crispy hash browns, moist on the inside and golden brown on the outside.
35m2Servings
Nutrition
88kcal
2gProtein
13gCarbs
4gFat
Ingredients
Russet Potato
1 whole
Olive Oil
1.5 teaspoons
Salt
To taste
to taste
Black Pepper
To taste
to taste
Instructions
1Prepare the Potato
5m
5mPeel and Grate
Peel the russet potato and then grate it using a box grater.
Squeeze Out Moisture
Roll the shredded potato in 4-ply of paper towels and squeeze out as much moisture as possible. Repeat if necessary until most of the liquid is gone.
Season
Transfer the squeezed potato to a bowl and toss with salt and pepper to taste.
2Cook the Hash Browns
30m
30mPreheat Pan
Preheat a large fry pan (preferably non-stick) to medium-high heat.
Add Oil and Potatoes
Place one teaspoon of olive oil in the hot pan and swirl to coat. Add the seasoned potatoes, patting them down evenly and cleaning up the edges.
First Cook
Reduce heat to medium-low and cook undisturbed and uncovered for 15 minutes, until the bottom is crisp.
Flip and Add Oil
Turn the potatoes over. If needed, cut into wedges for easier turning. Add the remaining 1/2 teaspoon of olive oil and swirl it around to reach all sides.
Second Cook
Cook for another 15 minutes until golden and crisp. Taste for salt and adjust if needed.
Tips
Using Russet potatoes is best for achieving a crispy exterior.
Squeezing out as much moisture as possible is key to crispy hash browns.
Resist the urge to stir or move the hash browns during the first 15 minutes of cooking to allow a good crust to form.