Description
Crispy Hash Browns That Elevate Your Breakfast Game
Ingredients
Scale
- 2–3 pieces Russet Potatoes (Yukon Gold can be used for a creamier alternative.)
- 2 tablespoons Butter or Oil (Olive oil or vegan butter for a healthier option.)
- to taste teaspoons Salt (Essential for enhancing flavor.)
- to taste teaspoons Pepper (Adds a hint of spice.)
- 1 teaspoon Garlic Powder (Onion powder can be used as a substitute.)
- 1 teaspoon Paprika (Optional for a hint of smokiness; cayenne pepper for extra kick.)
- 1 cup Shredded Cheddar Cheese (Consider dairy-free options for a vegan treat.)
Instructions
- Peel or scrub the russet potatoes, then shred them into a large bowl using a box grater.
- Transfer the shredded potatoes to a clean towel and squeeze out as much moisture as possible.
- In a bowl, season the dry shredded potatoes with salt, pepper, garlic powder, and paprika, mixing thoroughly.
- In a large skillet, heat the butter or oil over medium-high heat until shimmering.
- Spread the potato mixture into a thin layer in the skillet and cook undisturbed for 4-5 minutes until golden.
- Carefully flip the hash browns and cook the other side for an additional 3-4 minutes until crispy.
- If using cheese, sprinkle it on top after flipping and let it melt for about a minute.
- Serve the hash browns hot with your favorite breakfast staples.
Notes
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Breakfast
- Method: Pan-fry
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 15 mg