Ingredients
Scale
- 2 large russet potatoes about 2 lbs., starchy for crispiness
- 4 tablespoon high smoke point cooking oil canola, sunflower, or peanut oil
- seasoning salt to taste or preferred seasoning
Instructions
- Peel the potatoes if desired, then shred them using a large-holed grater or food processor.
- Rinse the shredded potatoes in a colander under cold water until the water runs clear.
- Remove excess moisture by pressing the potatoes in the colander, squeezing in a towel, or rolling in a clean dish towel and pressing.
- Heat a large skillet over medium heat. Once hot, add 1 tablespoon of oil and tilt the skillet to coat evenly.
- Place about ⅓ of the shredded potatoes in a thin, even layer (approximately ½ inch thick) in the skillet. Let them cook undisturbed until the bottom is golden brown, about 3-5 minutes.
- Sprinkle lightly with seasoning salt, then carefully flip the hash browns. Drizzle additional oil if needed.
- Cook the second side until it turns golden and crispy, about 3-5 minutes. Sprinkle seasoning salt again.
- If desired, flip and cook once more to achieve your preferred balance of golden crust to tender interior.
- Repeat with remaining potato portions until all are cooked.
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
For extra crispiness, ensure all excess moisture is removed from the potatoes before cooking.
You can customize the seasoning to your taste with your favorite spices.
Serve with eggs or as a side dish to your main meals.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Pan-fry
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg