Ingredients
Scale
- 3 large russet potatoes
- Salt to taste
- Pepper to taste
- Garlic powder (optional)
- Paprika (optional)
- 2 tablespoons oil (or butter, for frying)
- 1 beaten egg (optional)
- Flour or cornstarch (optional, for binding)
Instructions
- Grate the russet potatoes using a box grater.
- Place the grated potatoes in a clean kitchen towel and twist to squeeze out as much moisture as possible.
- Heat a large flat pan (preferably cast iron) over medium-high heat and add oil or butter.
- Spread the grated potatoes evenly in the pan and season with salt, pepper, and optional spices.
- Press down gently with a spatula to form an even layer, avoiding overcrowding.
- Cook undisturbed for 5-7 minutes until the edges are brown and crispy.
- Carefully flip the hash browns to cook the other side until crispy.
- Once cooked, transfer to a wire rack to keep them crispy.
Notes
For extra crispiness, make sure to thoroughly squeeze out moisture from the potatoes. You can also serve them with fried or scrambled eggs, ketchup, or melted cheese.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 20mg