Crispy Hash Browns – Perfect Golden Breakfast Potatoes
Crispy Hash Browns are made with grated Russet potatoes, olive oil, salt, and pepper.Pan-fried until golden brown and crunchy.A simple homemade breakfast favorite ready in under 30 minutes.
Ingredients
- 1 pound Russet potatoes
- 3 tablespoons extra-virgin olive oil
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Peel the Russet potatoes and grate them using the large holes of a box grater.
- Transfer the grated potatoes to a clean kitchen towel or cheesecloth.
- Squeeze out as much moisture as possible. This step is essential for achieving crispy hash browns.
- Heat the olive oil in a large cast-iron skillet or heavy frying pan over medium-high heat.
- Once the oil begins to shimmer, spread the grated potatoes evenly across the skillet in a layer about ¼ to ½ inch thick.
- Season with salt and freshly ground black pepper.
- Cook undisturbed for 5–7 minutes, allowing the bottom to become deep golden brown.
- Carefully lift one edge with a spatula to check the color.
- Flip the hash browns using one large spatula or divide them into sections for easier turning.
- Cook for another 5–7 minutes until the second side is equally crisp and golden.
- Transfer to a serving plate and serve immediately while hot and crispy.
Notes
Serve these Crispy Hash Browns alongside scrambled eggs, fried eggs, omelets, breakfast sandwiches, turkey sausage, turkey bacon, or fresh fruit.
For extra crispiness, let the grated potatoes air-dry for a few minutes after squeezing out the moisture.