A classic breakfast dish made with grated russet potatoes, seasoned and fried to golden perfection.
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Peel and grate the potatoes and transfer them to a bowl lined with cheesecloth.
Use the cheesecloth to wring out as much liquid from the potatoes as possible, or squeeze out water with fistfuls and pat dry with paper towels.
Sprinkle the potatoes with onion powder and stir to combine.
Heat a large 10-inch cast-iron skillet or nonstick skillet over medium heat.
Once hot, add 1 tablespoon of oil or bacon fat and swirl in 1 tablespoon of butter.
Add the potatoes and spread in a single layer about 1/3 inch thick.
Let the potatoes sauté undisturbed for 6 minutes over medium heat or until the bottom is browned and crisped.
Sprinkle the top with salt and pepper to taste.
Flip the hash browns. Sprinkle again with salt and pepper on the second side.
If the hash browns don’t flip easily as a single disk, use a pizza cutter to cut in half or quarters then flip individual pieces.
Drizzle 1 tablespoon of oil or bacon fat around the edges and dot the edges with butter.
Sauté without stirring for another 6 minutes or until the potatoes are golden brown and crisp on the second side.
Remove from heat and serve garnished with chives.
Ensure the skillet is hot before adding the potatoes to achieve a crispy texture.
If the hash browns darken too quickly, reduce the heat to prevent burning.
How do I make crispy hash browns from scratch?
To make crispy hash browns from scratch, start by peeling and grating 1.25 lb of russet potatoes. Use cheesecloth to wring out as much liquid as possible, then mix in 0.5 tsp of onion powder. Heat a skillet with 2 tbsp of light olive oil or bacon grease and 2 tbsp of butter, add the potatoes in a single layer, and sauté undisturbed for about 6 minutes until golden brown. Flip and cook for another 6 minutes until both sides are crispy.
Can I make hash browns without using butter or oil?
While butter and oil are key for achieving that crispy texture, you can substitute them with a non-stick cooking spray or use a small amount of vegetable broth for a lower-fat version. However, keep in mind that the flavor and crispiness may be affected.
What is the best way to store leftover crispy hash browns?
To store leftover crispy hash browns, let them cool completely, then place them in an airtight container. They can be refrigerated for up to 3 days. For best results, reheat them in a skillet to restore their crispiness instead of using a microwave.
What can I serve with crispy hash browns for breakfast?
Crispy hash browns pair wonderfully with a variety of breakfast items. Consider serving them alongside scrambled eggs, bacon, or sausage. You can also top them with avocado, cheese, or fresh herbs like chives for added flavor.
Are crispy hash browns suitable for a gluten-free diet?
Yes, crispy hash browns made from grated russet potatoes are naturally gluten-free, making them a great option for those with gluten sensitivities. Just ensure that any additional seasonings or toppings you use are also gluten-free.
My name is Saramin is a culinary enthusiast with a flair for transforming everyday ingredients into delightful, flavour-packed dishes. Passionate about home cooking, Sarin specializes in creating easy-to-follow recipes inspired by global cuisines. With a focus on fresh, wholesome ingredients, they make cooking accessible and enjoyable for cooks at any level.
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