Make these Crispy Hashbrowns for your next breakfast! They only take 20 minutes to make from start to finish and are INCREDIBLY crispy. The secret is to wring out the potatoes in a cheesecloth or kitchen towel to get rid of excess moisture. This allows the outside to crisp up beautifully.
Looking for more breakfast ideas? Try my fluffy pancakes next!
About This Recipe
Hashbrowns have to be one of my all-time favorite breakfast items when done right. They are crispy on the outside, perfectly seasoned, and tender on the inside. Did you know they are really easy to make too? All you do is shred the potatoes on a box grater, squeeze out their moisture, and pan-fry them.
The most important step is squeezing out the extra moisture. Use a strong kitchen towel or cheesecloth to do this. Removing the water helps the hashbrowns get beautifully crispy. I recommend a sturdy kitchen towel for squeezing them. I've had many instances where my cheesecloth split open being I squeezed too hard.
I do nothing complicated in terms of seasonings. Just some salt, pepper, and onion powder. I know some recipes using fresh onions, but I don't like the texture that they add. They make the hashbrowns not as crunchy and more fall apart.
For the easiest flipping, I recommend using a nonstick pan. You can also use a cast-iron or metal skillet, but make sure you scrape the bottom carefully so nothing sticks or breaks apart.
Key Ingredients
Potatoes: I used Russet potatoes. Any starchy potato will work well. The extra starch is what gets crispy. I needed about five small-medium potatoes to make a 10-inch wide hashbrown.
Salt & pepper: Of course, we need some salt and pepper to season the hashbrowns. I sprinkle this on top of the shredded potatoes after I press them into the pan.
Onion Powder: I love the taste that onion powder adds to this recipe. It's oniony and a little bit nutty.
Oil: We need a good amount of oil for crisping up the hasbrown. I used vegetable oil today, but I've used extra virgin olive oil in the past. Both will work well.
Instructions
STEP 1: Peel and shred the potatoes on the largest hole in a box grater.
STEP 2: Wrap the potatoes in cheesecloth or a sturdy kitchen towel and squeeze out their moisture in the sink (do this in a 3-4 batches).
STEP 3: Add the potatoes to the pan and press into a circle. Season with salt, pepper, and onion powder. Cook for 6-7 minutes.
STEP 4: Flip the hashbrown and add another tablespoon of oil around the edges. Cook for another 5-6 minutes until crispy.
π Recipe
Hashbrowns
Ingredients
- 1 pound Russet potatoes (about 2 large)
- 3 tablespoons vegetable oil (divided)
- salt and pepper (to taste)
- ΒΌ teaspoon onion powder
Instructions
- Peel and shred the potatoes on the largest holes of a box grater.
- Wrap the potatoes in a cheesecloth and squeeze as much liquid out as possible. You can also use a clean kitchen cloth.
- Heat 2 tablespoons of oil in a large nonstick pan over medium heat. Spread the potatoes in the pan and press into an even layer. Season with salt, pepper, and onion powder. Cook undisturbed for 6-7 minutes until the bottom is golden brown and crispy. Flip and drizzle the remaining oil around the edges. Cook for another 5-6 minutes until crispy. Enjoy!
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