Hash Browns
Crispy and golden hash browns made from fresh russet potatoes, perfect as a breakfast side dish.
Ingredients
Main Ingredients
- 1 3/4 lbs russet potatoes (about 4 peeled and washed) Russet potatoes are recommended for crispy hash browns.
- 2 Tbsp sunflower oil For frying.
- 1 tsp salt
- 1/2 tsp seasoned salt
Instructions
Preparation
- Begin by grating the peeled potatoes using a box grater or food processor.
- Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible.
Cooking
- In a large skillet, heat the sunflower oil over medium heat.
- Once the oil is hot, add the grated potatoes in an even layer.
- Sprinkle the salt and seasoned salt over the potatoes.
- Cook for about 5-7 minutes, without stirring, until the bottom is golden brown and crispy.
- Flip the hash browns using a spatula and cook for another 5-7 minutes, or until the other side is also golden and crispy.
- Once cooked, transfer them to a plate lined with paper towels to drain any excess oil.
Notes
Serve hot with eggs, avocado, or on their own with ketchup or hot sauce. Store in an airtight container in the fridge for up to 3 days.