Imagine waking up to the irresistible aroma of perfectly crispy, golden-brown potatoes sizzling in butter, promising a breakfast experience that will make your taste buds dance with joy. These homemade hashed browns are not just a side dish; they're a culinary masterpiece that elevates your morning meal from ordinary to extraordinary. Whether you're a breakfast enthusiast or a weekend brunch champion, this recipe will unlock the secret to achieving restaurant-quality hashed browns right in your own kitchen.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 medium potatoes, peeled and grated
- 1 onion, finely chopped
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Thoroughly wash the potatoes and peel them using a vegetable peeler, removing any blemishes or dark spots.
- Using a box grater or food processor with a grating attachment, carefully grate the peeled potatoes into thin, uniform shreds. Place the grated potatoes in a clean kitchen towel or cheesecloth.
- Squeeze the grated potatoes firmly to remove excess moisture, which helps ensure crispy hashed browns. Press and wring the towel multiple times to extract as much liquid as possible.
- Finely chop the onion into small, uniform pieces using a sharp knife.
- In a large non-stick skillet or cast-iron pan, melt the butter over medium-high heat, ensuring the entire surface is evenly coated.
- Add the grated potatoes and chopped onions to the skillet, spreading them evenly across the surface. Season generously with salt and freshly ground black pepper.
- Press the potato mixture down firmly with a spatula, creating a compact, even layer that will develop a golden-brown crust.
- Cook the potatoes for approximately 10-12 minutes without stirring, allowing a crispy bottom to form. Check occasionally to prevent burning.
- When the bottom is golden brown and crispy, carefully flip the hashed browns using a wide spatula. If needed, you can divide the potatoes into sections for easier flipping.
- Cook the other side for an additional 8-10 minutes until equally golden and crisp, adjusting heat as necessary to prevent burning.
- Once both sides are perfectly crispy and golden brown, remove from heat and transfer to a serving plate lined with paper towels to absorb excess butter.
- Let the hashed browns rest for 2-3 minutes, then serve hot as a delicious breakfast or side dish.
Tips
- Moisture is the Enemy: Always thoroughly squeeze out excess liquid from grated potatoes to ensure maximum crispiness.
- Use the Right Pan: A non-stick skillet or well-seasoned cast-iron pan is crucial for achieving an even, golden-brown crust.
- Don't Rush the Cooking Process: Patience is key - let each side cook undisturbed to develop that coveted crispy exterior.
- Temperature Control: Medium-high heat helps create a perfect golden crust without burning.
- Optional Additions: Experiment by adding grated cheese, chopped herbs, or diced bell peppers for extra flavor.
- Serve Immediately: Hashed browns are best enjoyed hot and crispy, straight from the pan.
- Prep Ahead: You can grate potatoes in advance and store them in cold water to prevent browning, just be sure to drain and dry thoroughly before cooking.
Nutrition Facts
Calories: 195kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
