Crispy hash browns can be more than a breakfast thing! Have it alongside a main as a side with some gravy and you’ll have some serious good eats πŸ™‚

Potatoes. One of my greatest weakness right here – but seriously, what’s not to love? It’s such a versatile ingredient that you can have creamy, hearty, cheesy, spiced,Β and in this case – super duper crispy.

 

If you look around the blog, you will notice that I use a lot of spices and flavours in my recipes but for these crispy hash browns I only use 3 ingredients. What gives right? Some things are meant to be kept simple.

 

Crispy Hash Browns

 

Crispy hash browns are delightful when simple. You just want to taste the crispy potatoes and a bit of salt. You can smother ketchup or gravy on it if you need that extraness but the base hash browns will be as simple as possible.

 

Don’t worry all you flavour lovers out there – I got you covered.
When I’m feeling fancy, I grate in an onion right into the potatoes to give it that something something but I leave that optional and completely up to you! πŸ™‚

 

 

INGREDIENTS

All ingredients can be easily found at a local grocery store.

 

Crispy Hash Browns

 

[Optional] Try grating in an onion into the potatoes as well! (Grate it in before you squeeze all the liquid out.) It adds an AMAZING flavour to these hash browns – caramelized onions makes everything amazingly delish.

 

 

PUTTING IT TOGETHER

Let’s make some crispy potatoes, shall we? πŸ™‚
I used 3 small potatoes for this recipe, but this recipe is very scalable. If you use larger potatoes, you will just need to up the amount of butter during cooking.

  1. Scrub the potatoes well
  2. [Optional] Peel the potatoes (We personally enjoy the potato skins and don’t bother peeling it.)
  3. Grate the potatoes on the largest grater hole setting
  4. [Optional] Try grating one small onion in as well for some fantastic flavour!
  5. Add 1/2 teaspoon of salt and mix it into the shredded potatoes and let it sit for 5 minutes. This step does double duty, it lightly seasons the potatoes as well is draws outΒ water from the potatoes.
  6. Place a cloth inside a bowl and add all the shredded potatoes inside the cloth
  7. Squeeze out as much as the water as you can. I find the easiest way to do this is to twist the ball of potatoes while squeezing it at the same time. Keep twisting the ball until it gets tighter and tighter.

    Crispy Hash Browns
    What’s up with the murky water? Oxidation from the potatoes will cause the water to look that way. Not to worry, oxidized potatoes won’t harm you, it just looks gross. πŸ˜›
  8. Discard the water that was squeezed out
  9. Unravel the tight ball of squeezed potatoes and lightly loosen it up
    Crispy Hash Browns
  10. Spread out the potatoes on a plate and nuke it for 1 1/2 to 2 minutes.
  11. In a pan, set the heat to medium heat and add some oil and 1 tablespoon of butter
  12. Once the pan is hot, and the butter has melted, add in a golf ball sized of shredded potatoes. (Or add in half the potatoes, and spread it out to 1/2 inch thick if you are making a big skillet hash brown instead of mini ones)
  13. Take a spatula and smush them down into patties and cook for approximately 4 minutes a side or until golden crispy.
  14. Ta-da! Done! Serve it for breakfast or as a side! We love it with ketchup and sometimes gravy!

Crispy Hash Browns

 

Potatoes, Patatas – There’s no label for crispy lovin’~!

 

Print

Crispy Hash Browns


  • Author:
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 7 Mini Hash Browns
  • Category: Appetizer, Snack, Side, Breakfast
  • Cuisine: American

Description

Crispy hash browns can be more than a breakfast thing! Have it alongside a main as a side with some gravy and you’ll have some serious good eats


Ingredients

  • 3 small potatoes
  • 2-3 tablespoons butter
  • 1/2 teaspoon salt
  • 1 small onion (grated, optional)

Instructions

  1. Scrub the potatoes well
  2. [Optional] Peel the potatoes (We personally enjoy the potato skins and don’t bother peeling it.)
  3. Grate the potatoes on the largest grater hole setting
  4. [Optional] Try grating one small onion in as well for some fantastic flavour!
  5. Add 1/2 teaspoon of salt and mix it into the shredded potatoes and let it sit for 5 minutes. This step does double duty, it lightly seasons the potatoes as well is draws out water from the potatoes.
  6. Place a cloth inside a bowl and add all the shredded potatoes inside the cloth
  7. Squeeze out as much as the water as you can. I find the easiest way to do this is to twist the ball of potatoes while squeezing it at the same time. Keep twisting the ball until it gets tighter and tighter.
  8. Discard the water that was squeezed out
  9. Unravel the tight ball of squeezed potatoes and lightly loosen it up
  10. Spread out the potatoes on a plate and nuke it for 1 1/2 to 2 minutes.
  11. In a pan, set the heat to medium heat and add some oil and 1 tablespoon of butter
  12. Once the pan is hot, and the butter has melted, add in a golf ball sized of shredded potatoes. (Or add in half the potatoes, and spread it out to 1/2 inch thick if you are making a big skillet hash brown instead of mini ones)
  13. Take a spatula and smush them down into pattie sizes and cook for approximately 4 minutes a side or until golden crispy.
  14. Serve it for breakfast or as a side! We love it with ketchup and sometimes gravy!
Crispy Hash Browns

 

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12 thoughts on “Crispy Hash Browns”

  1. My kids love crispy hash browns and would eat them everyday. This recipe is super simple and I think they would disappear quickly if served along side a platter of bacon and eggs. Yum.

  2. My father in law was a breakfast cook and he makes amazing hashbrowns! I feel like I’ve never been able to get mine as crispy. I’m going to try this recipe to see if I can make some that rival his! πŸ˜‰

    1. Oh my! haha but why? you have someone making you breakfast! :O Don’t fight it! hahaha! πŸ™‚

  3. hash browns are favourite in my house, your pictures are tempting.

  4. I think there are some dishes that are best very simple with minimal ingredients, and hash browns are one of them! I might need to make these for dinner tonight. πŸ™‚

  5. sometimes all you need is butter and salt to season and flavor a dish (; i always find that the hash browns at restaurants look more brown and golden and delicious than they taste, but i’m betting these would actually be the real deal!

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