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Crispy Skillet Hash Browns

Crispy Skillet Hash Browns prepared dish

Golden, crisp-edged shredded potatoes are cooked in a hot skillet until deeply browned outside and tender within. A brief rinse and thorough drying step helps the potatoes fry up with classic diner-style texture.

This recipe is american style, breakfast, scaled for 4 servings, with 15 min prep and 22 min cook.

Prep: 15 min · Cook: 22 min · Total: 37 min · Serves: 4

Quick cooking notes

  • Core ingredients include garlic powder, russet potatoes, chives, kosher salt.
  • Follow all 12 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 0.5 tsp garlic powder
  • 2 lb russet potatoes (peeled)
  • 2 tbsp chives (thinly sliced)
  • 1 tsp kosher salt
  • 1 tbsp unsalted butter
  • 0.5 tsp black pepper (freshly ground)
  • 0.5 cup yellow onion (finely grated)
  • 2 tbsp olive oil

Instructions

  1. Set a box grater over a large cutting board and shred the 2 lb peeled russet potatoes on the large holes, working carefully for about 4 minutes until all of the potatoes are in long strands.
  2. Place the shredded potatoes in a large bowl of cold water and swish them with your hands for 1 minute until the water turns cloudy, which removes excess starch and helps the hash browns crisp.
  3. Drain the potatoes in a colander, rinse them under cold running water for 30 seconds, then transfer them to a clean kitchen towel.
  4. Gather the towel around the potatoes and squeeze firmly over the sink for 2 to 3 minutes until very little liquid drips out and the potatoes feel dry rather than wet.
  5. Transfer the dried potatoes to a large bowl and use a fork to toss them with the 0.5 cup finely grated yellow onion, 1 tsp kosher salt, 0.5 tsp freshly ground black pepper, and 0.5 tsp garlic powder until the seasoning is evenly distributed.
  6. Heat a 12-inch heavy nonstick or well-seasoned cast-iron skillet over medium-high heat for 2 minutes, then add 2 tbsp olive oil and 1 tbsp unsalted butter and heat for 30 to 60 seconds until the butter foams but does not brown.
  7. Scatter the potato mixture evenly into the hot skillet and press it gently with a wide spatula into a loose 0.5-inch-thick cake, then cook over medium-high heat without stirring for 7 to 9 minutes until the underside is deep golden brown and the edges look crisp.
  8. Slide the spatula under several spots to loosen the hash browns, then cut the cake into 4 wedges in the skillet and flip each wedge carefully; if the potatoes resist, cook 1 minute longer before flipping so the crust can release cleanly.
  9. Cook the second side over medium heat for 6 to 8 minutes until the potatoes are browned, crisp at the edges, and tender in the center when pierced with the tip of a knife.
  10. Reduce the heat to low and cook the hash browns for 2 additional minutes if the centers still look pale or taste firm, then remove the skillet from the heat when the potatoes are fully tender and no raw crunch remains.
  11. Transfer the hash browns to a paper towel-lined plate with a wide spatula and let them stand for 1 minute so excess surface oil drains while the crust stays crisp.
  12. Sprinkle the hot hash browns with the 2 tbsp thinly sliced chives and serve immediately while the exterior is crisp and the interior is fluffy.

Nutrition (per serving)

  • Calories: 243
  • Protein: 5 g
  • Fat: 11 g
  • Carbohydrates: 34 g
  • Fiber: 3 g
  • Sugar: 2 g
  • Sodium: 590 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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