Description
These crispy homemade hashbrowns are golden brown on the outside and fluffy inside. Made with simple ingredients, they are the perfect breakfast side!
Ingredients
Scale
- 2 large russet potatoes, peeled
- 2 tbsp olive oil or butter
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp garlic powder (optional)
Instructions
- Grate the potatoes using a box grater.
- Soak shredded potatoes in cold water for 5 minutes to remove excess starch.
- Drain and squeeze out all moisture using a clean towel.
- Heat 1 tbsp oil or butter in a skillet over medium-high heat.
- Spread the shredded potatoes in an even layer and press down lightly.
- Cook for 3-4 minutes undisturbed, then flip and cook for another 3-4 minutes.
- Season with salt, pepper, and garlic powder. Serve hot.
Notes
- Use russet potatoes for the crispiest texture.
- Ensure the potatoes are as dry as possible before cooking.
- For extra crispiness, let the shredded potatoes air dry before frying.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American