Crispy Hash Browns Recipe

Introduction

Crispy hash browns are a beloved breakfast classic that’s golden and crunchy on the outside, tender on the inside. This simple recipe uses just a few ingredients to deliver perfectly crispy shredded potatoes in under 40 minutes. It’s a great way to start your day or add a comforting side to any meal.

Ingredients

• 600 grams potato, peeled
• 1 teaspoon salt
• 6 tablespoons cornstarch
• 1/4 teaspoon black pepper
• 1/2 teaspoon onion powder
• 1/4 teaspoon oregano
• 1 tablespoon parmesan cheese
• 1 tablespoon oil to fry the grated potatoes

Instructions

1. Step 1: Using a box grater with large holes, shred the peeled potatoes.
2. Step 2: Remove as much water as possible by pressing the shredded potatoes in a clean dish towel or cheesecloth.
3. Step 3: Transfer the dried potatoes to a large bowl. Add the onion powder, black pepper, salt, oregano, and parmesan cheese. Mix well to combine.
4. Step 4: Heat 2 tablespoons of oil in a large cast iron pan over medium heat.
5. Step 5: Spread the potato mixture in a single layer in the pan. Let cook undisturbed for 5 to 6 minutes, or until golden brown on the bottom. Work in batches to avoid overcrowding.
6. Step 6: Carefully flip the hash browns and cook for an additional 3 to 4 minutes until the second side is also crispy and golden. Repeat with remaining potatoes and oil.
7. Step 7: Serve the hash browns immediately while hot and crispy.

Tips & Variations

• For extra crispiness, soak shredded potatoes in cold water for 10 minutes before drying and cooking to remove excess starch.
• Try adding finely chopped fresh herbs like parsley or chives for a fresh twist.
• Use your favorite cheese instead of parmesan for a different flavor profile.
• If you prefer, substitute canola oil with vegetable or avocado oil for frying.

Storage

Store leftover hash browns in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a hot skillet over medium heat until warmed through and crisp again. Avoid microwaving to maintain their crisp texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen potatoes to make hash browns?

Frozen shredded potatoes can be used if fully thawed and drained well to remove excess moisture. Fresh potatoes typically yield the best texture and crispiness.

How do I prevent hash browns from becoming soggy?

Removing as much moisture as possible from the shredded potatoes before cooking is key. Also, cook in batches with enough oil and avoid stirring or pressing them while frying to keep them crisp.

Crispy Hash Browns Recipe

Pin Recipe

Print Recipe

★★★★★

4.5 from 77 reviews

This Crispy Hash Browns recipe delivers perfectly golden and crunchy shredded potatoes with a flavorful blend of seasonings and parmesan cheese. Using simple ingredients and a stovetop frying method, these hash browns are a delicious breakfast or brunch staple that’s easy to make at home and sure to impress.

• Author: lina
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Potato Mixture

• 600 grams potato, peeled
• 1 teaspoon salt
• 6 tablespoons cornstarch
• 1/4 teaspoon black pepper
• 1/2 teaspoon onion powder
• 1/4 teaspoon oregano
• 1 tablespoon parmesan cheese

For Frying

• 1 tablespoon oil (canola or preferred oil) to fry the grated potatoes

Instructions

1. Shred the Potatoes: Using a box grater with large holes, shred the peeled potatoes to create long strands perfect for frying.
2. Drain Excess Water: Place the shredded potatoes in a fresh dish towel or cheesecloth and squeeze out as much water as possible to ensure crispiness when cooking.
3. Season Potatoes: Transfer the dried shredded potatoes to a large basin. Add onion powder, garlic powder, salt, black pepper, oregano, and parmesan cheese. Mix well to combine all the seasonings evenly throughout the potatoes.
4. Heat the Pan: Heat 2 tablespoons of canola oil in a large cast iron pan over medium heat until shimmering and hot enough for frying.
5. Cook Hash Browns in Batches: Spread a single layer of potatoes in the pan without disturbing them. Cook for 5 to 6 minutes until the bottom is golden brown and crispy.
6. Flip and Finish Cooking: Carefully flip the hash browns and cook for another 3 to 4 minutes, or until the other side is equally golden and crisp. Repeat the frying process with the remaining potatoes and additional oil if needed.
7. Serve Immediately: Once all batches are cooked to crispy perfection, serve the hash browns hot for the best texture and flavor.

Notes

• Make sure to squeeze out as much water as possible from the shredded potatoes; excess moisture prevents crispiness.
• Using a cast iron pan helps achieve evenly browned and crispy hash browns.
• Work in small batches to avoid overcrowding the pan and steaming the potatoes instead of frying.
• Parmesan cheese adds a nice savory flavor but can be omitted or substituted with a vegan alternative if preferred.
• Adjust seasoning to taste, adding more salt or pepper according to preference.

Keywords: hash browns, crispy hash browns, shredded potatoes, breakfast recipe, easy hash browns, stove-top hash browns