Ingredients
1 lb (about 450 g) large russet potato
0.25 tsp sea salt
0.25 cup (60 ml) extra virgin olive oil
1 tsp (5 g) butter
Optional: 0.5 tsp onion powder
Optional garnish: 1 tbsp chopped chives
Instructions
1. Peel and shred the potato with a box grater. Drain excess moisture by squeezing through a cheesecloth or patting dry with paper towels.
2. Sprinkle onion powder over the shredded potatoes, if using, and mix evenly.
3. Heat oil in a frying pan over medium-high heat for 2-3 minutes until hot. Test with a few potato shreds.
4. Add half a cup of shredded potato to the pan in a thin layer, place a small amount of butter on top if desired.
5. Cook undisturbed for 4-5 minutes until edges are golden. Avoid pressing the potatoes.
6. Flip the hash brown with a spatula and cook the other side for about 3 minutes until browned.
7. For extra crispiness, flip again and cook for another 2 minutes per side.
8. Transfer cooked hash browns to a cooling rack to drain excess oil.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
📏 Use russet potatoes for the best texture and ensure you remove excess water.
⏲️ Allow edges to brown before flipping for maximum crispiness.
🌡️ Maintain medium-high heat and use enough oil for even cooking.
- Prep Time: 3 to 13 minutes
- Draining time: Varies based on method
- Cook Time: About 12 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 hash brown
- Calories: 218
- Sugar: 1 g
- Sodium: 159 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.04 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 3 mg