Homemade Hash Brown Potatoes
My easy recipe for crispy homemade hash brown potatoes makes the best diner-style shredded fried hashbrowns in only 30 minutes. Serve them as a delicious no frills side dish with classic breakfast foods, like sausage and eggs, any time of the day!
Servings: 4 - 6 Servings
Calories: 258kcal
Ingredients
- 1 ½ pounds russet potatoes peeled and shredded
- ¼ large onion grated (about ½ cup)
- ¼ cup olive oil
- ½ teaspoon garlic powder
- Salt and pepper
Instructions
- Peel the potatoes, then use a box grater to shred the potatoes and the onion. Place the shredded potatoes and onion in a mixing bowl. Add 1 teaspoon of salt and toss well to coat the potatoes. The salt helps the vegetables release their moisture.
- Use paper towels to squeeze the shredded potatoes and onion firmly until you have removed as much moisture as possible. Remember, the dryer the veggies the crispy or the hashbrowns.
- Now season the dried shredded potatoes with another ½ teaspoon salt, ½ teaspoon pepper, and ½ teaspoon garlic powder.
- Set a large skillet over medium heat. Add the oil to the skillet. Once hot, swirl the oil around the pan to make sure every inch of the bottom is coated.
- Add the potato mixture to the skillet and spread it into an even layer across the bottom. Cook and stir the potatoes for 3-4 minutes making sure all the shreds have a chance to touch the bottom of the pan.
- Then spread the hashbrowns out in an even layer and allow them to cook undisturbed for about 2-3 minutes, until golden-brown.
- Lift the corner of the hashbrowns up, when the desired color is reached, flip the hashbrowns over in sections making sure all the hashbrowns have been turned. Continue to cook for another 2-3 minutes until the flipside is golden. Removed from heat and serve warm.
Video
Notes
Hash browns are definitely best enjoyed fresh, hot, and crispy from the pan. If you do have leftovers, let them cool before transferring them to an airtight container. Then store them in the refrigerator for 3-4 days.
To reheat them, I lightly fry them again on the stovetop with a bit of oil, so they get hot and crispy again without burning.
Nutrition
Serving: 6oz | Calories: 258kcal | Carbohydrates: 32g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 9mg | Potassium: 724mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 10mg | Calcium: 24mg | Iron: 2mg