- Food: Hash Browns
- Writer: Lizzie Green
- Content-Type: Food Blog
Hash browns have long been linked with classic diner meals, and I’ve left them there.
However, some readers have requested that I use potatoes in a breakfast burrito dish, so I’ve been working on one. The simplest way to incorporate crispy potatoes seemed to be hash browns.
Hash browns are simple to prepare. All you have to do is grate some potato, rinse it to remove the starch, press it dry, and cook it till crispy in a skillet with oil.
Of course, I discovered some nuance. Before cooking, I sprinkled grated potato with salt, garlic powder, and onion powder to add flavor.
The garlic and onion powder flavors aren’t overpowering, but they’re enough to make these golden hash browns delicious. This method has also been employed with roasted breakfast potatoes, potato wedges, and mashed potatoes.
Crispy Hash Browns: A Step-by-Step Guide
Cooking these hash browns in extra-virgin olive oil is another tip I use to make them extra tasty.
Yep! The smoke point of extra-virgin olive oil is quite high (around 400 to 425 degrees Fahrenheit, contrary to what you might have heard over the years).
To be safe, I cook these hash browns on medium heat. No matter what kind of oil you use, cooking over high heat is difficult. It’s all too simple to burn your food over medium-high or high heat, depending on your pan and burner.
Every two minutes, toss the potatoes and press them back down against the skillet if you follow my instructions. That’s just long enough for the potatoes to become crispy; stirring ensures that just part of the potatoes burn while the rest remain undercooked.
Finally, drain some of the excess oil by transferring the hash browns to a dish lined with paper towels.
I’m guessing the fat content of the nutrition statistics provided with the recipe is a little high, but I can’t account for how much oil is left in the pan and on the paper towel.
Regardless, these hash browns are a healthier alternative to those cooked in highly refined vegetable oil in a diner. Because they’re fried in olive oil with garlic and onion powder until golden and crispy, they have a more complex flavor than ordinary hash browns.
What distinguishes these hash browns from the rest?
- Rinsing and thoroughly drying the grated potatoes removes extra starch and aids in the preparation of delicious, crispy potatoes.
- The potatoes are significantly more tasty than diner hash browns when cooked with garlic, onion powder, and olive oil.
- You won’t burn your hash browns if you cook them over medium heat and stir them every couple of minutes.
Cooked any way, homemade hash browns are wonderful with eggs. They’d go especially well with this broccoli cheddar frittata, in my opinion.
Serve these hash browns to guests for brunch or for a relaxed weekend breakfast.
Crispy Hash Browns
|15-minute prep time
15 minutes to cook
30 minutes in total
Serving: 4 serving
Learn how to create the tastiest homemade crispy hash browns! Because they’re cooked with olive oil, these delectable hash browns are lighter and healthier than greasy diner hash browns. This recipe serves 4 people; you can double or quadruple it, but cook in batches as directed below.
- 1 pound Russet potatoes (2 small-to-medium), peeled if desired
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon salt
- ¼ cup extra-virgin olive oil
- Clean the potatoes and grate them on a large-holed cheese grater (I kept the skin on, but you can peel it if you choose). Rinse the shredded potato thoroughly in a fine-mesh sieve until the water runs clear.
- Drain the potatoes and set them on a clean tea towel or several paper towels to absorb any excess liquid. Twist the towel to remove as much moisture as possible from the potatoes (you might need to do this in two batches).
- Toss the grated potato with salt, garlic powder, and onion powder in a mixing dish.
- Warm the olive oil in a big skillet (cast iron is preferred, but nonstick will suffice) over medium heat until it shimmers and a piece of grated potato sizzles when touched. Spread the potatoes in an equal layer on the skillet and push them down with a spatula. Allow them to cook for 2 minutes, undisturbed.
- Cook for another 2 minutes after stirring and pressing them down. Repeat in 2-minute intervals, flipping in parts once they’re crispy enough, for another 4 to 8 minutes, or until the potatoes are golden brown and crispy.
- Meanwhile, prepare a plate with a couple of layers of paper towels and place it near the stove to absorb any leftover oil.
- Place the hash browns on the prepared platter and set aside for a minute to drain. (If you’re creating many batches of hash browns, repeat these steps as needed—keep in mind that your pan will be quite hot, so your next batch may cook faster.) Season to taste with salt and pepper, if desired, and serve immediately.