Description
These crispy hash browns are the perfect golden and crunchy breakfast side, made with grated russet potatoes cooked in a skillet with butter and olive oil or bacon grease. This recipe yields fluffy, flavorful hash browns with a satisfying crisp exterior and tender interior, garnished with fresh chives for an optional fresh touch.
Ingredients
Scale
Potatoes
- 1 1/4 lb russet potatoes (2 medium-large)
Seasonings
- 1/2 tsp onion powder
- fine sea salt (to taste)
- freshly ground black pepper (to taste)
Fats
- 2 Tbsp light olive oil or bacon grease (divided)
- 2 Tbsp butter (divided)
Garnish (optional)
- 1 Tbsp chives
Instructions
- Prepare the Potatoes: Peel and grate the russet potatoes. Transfer the grated potatoes into a bowl lined with cheesecloth. Use the cheesecloth to wring out as much moisture as possible from the potatoes, or alternatively, squeeze out excess water with your hands and pat the potatoes dry using paper towels. Sprinkle the potatoes evenly with onion powder and stir to combine.
- Heat the Skillet: Place a large 10-inch cast-iron or nonstick skillet over medium heat. When the skillet is hot but not smoking, add 1 tablespoon of your chosen fat (olive oil or bacon grease) and swirl it around the skillet. Add 1 tablespoon of butter and allow it to melt and combine with the oil, creating a flavorful cooking base.
- Cook the First Side: Spread the prepared potatoes evenly in a single layer approximately 1/3 inch thick in the hot skillet. Let the potatoes cook undisturbed over medium heat for 6 minutes, allowing the bottom to brown and get crispy. If the potatoes begin to darken too quickly, reduce the heat slightly to avoid burning.
- Season the Top: Sprinkle fine sea salt and freshly ground black pepper over the top of the hash browns to season while the first side cooks.
- Flip the Hash Browns: Carefully flip the hash browns. If flipping the entire disk at once is difficult, cut it into halves or quarters with a pizza cutter and flip each piece individually. Season the newly exposed side again with salt and pepper.
- Cook the Second Side: Drizzle the remaining 1 tablespoon of oil or bacon grease around the edges of the hash browns and dot the edges with the remaining 1 tablespoon of butter. This will help melt the butter under the hash browns while they cook. Continue to sauté without stirring for another 6 minutes, until the potatoes are golden brown and crisp on the second side.
- Serve: Remove the hash browns from heat and serve immediately. Garnish with chopped fresh chives if desired for an added fresh, mild onion flavor.
Notes
- Wringing out the potato moisture is crucial for getting crispy hash browns.
- Using a cast-iron skillet helps achieve the best crust but a nonstick skillet also works well.
- Adjust heat as needed to prevent burning while allowing browning.
- Cutting hash browns into smaller pieces before flipping can make the turn easier and less messy.
- Optional garnish of chives adds a nice fresh flavor but can be omitted.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Keywords: crispy hash browns, breakfast potatoes, skillet hash browns, crispy potato recipe, homemade hash browns
