Homemade Hash Browns
These Homemade Hash Browns are crispy, golden, and comforting, making them a perfect choice for breakfast, brunch, or a late-night snack.
Ingrédients
Main Ingredients
- 2 large potatoes Russet or Yukon Gold
- 2 tablespoons vegetable oil Can substitute with olive or avocado oil
- to taste Salt
- to taste Pepper
Optional Ingredients
- 1 onion (finely chopped) For added flavor
- 1 teaspoon garlic powder Optional spice
- 1 teaspoon paprika Optional spice
Instructions
Preparation
- Gather all your ingredients and tools, including a grater, a clean cutting board, a mixing bowl, and a skillet.
- Peel the potatoes using a vegetable peeler, then grate them using a box grater or food processor for thin, even shreds.
- Rinse the grated potatoes under cold water to remove excess starch, then drain well and squeeze out as much moisture as possible using a clean kitchen towel.
Cooking
- Heat 2 tablespoons of vegetable oil in a large skillet over medium heat.
- Spread the drained potatoes evenly in the skillet to form a flat layer.
- Season the potatoes with salt, pepper, and any optional seasonings like garlic powder or paprika. Mix gently.
- Cook without stirring for about 5-7 minutes until golden brown on the bottom.
- Carefully flip the hash browns using a spatula and cook for an additional 5-7 minutes until both sides are crispy.
- If browning too quickly, reduce heat to medium-low.
Serving
- Once both sides are crispy and golden, remove the hash browns from the skillet.
- Serve hot with your favorite dipping sauce or enjoy plain.
Notes
If you have leftovers, store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat in a skillet over medium heat.