Description
Experience the ultimate breakfast delight with these Crispy Shredded Hashbrowns, reminiscent of classic diner fare. Perfectly golden and satisfyingly crunchy, they’re a must-try for any brunch lover!
Ingredients
Scale
- 1 large Russet potato per person
- vegetable oil or canola oil (for frying)
- clarified butter or ghee (optional, for flavor)
- beef tallow (optional, for flavor)
- salt
- freshly ground black pepper
- onion powder (optional)
- garlic powder (optional)
Instructions
- Start by peeling your Russet potatoes. Once peeled, immediately grate them using the large holes of a box grater or the shredding disk of a food processor. Work quickly, as potatoes start to oxidize and turn brown once exposed to air.
- Place the shredded potatoes in a large bowl and fill it with cold water. Swish them around with your hands until the water turns cloudy. Drain the water, refill, and repeat this process several times until the water runs mostly clear.
- After rinsing, drain the potatoes thoroughly in a colander. Gather the shredded potatoes in a clean kitchen towel or several layers of paper towels. Squeeze, twist, and press out every last drop of water you can.
- Transfer the thoroughly dried potatoes to a dry bowl. Season generously with salt and freshly ground black pepper. Give them a good toss to distribute the seasoning evenly.
- Choose a large, heavy-bottomed skillet and place it over medium-high heat. Once hot, add a generous amount of your chosen cooking fat to coat the bottom of the pan. Let the fat get shimmering hot, but not smoking.
- Add the seasoned shredded potatoes to the hot pan, spreading them into an even layer. Don't overcrowd the pan; if necessary, cook in batches. Gently press down on the potatoes with a spatula.
- Let the hashbrowns cook undisturbed for 7-10 minutes, or until the bottom forms a deep golden-brown, crispy crust.
- Once the bottom is beautifully golden and crispy, carefully slide a large, thin spatula underneath and flip the hashbrowns over in one piece. Add a little more fat to the pan if it looks dry, and let the other side cook for another 7-10 minutes.
- Transfer your perfectly crispy hashbrowns to a plate and serve them immediately.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: Use Russet potatoes for the best texture. Thoroughly drying the potatoes is crucial for achieving maximum crispiness. Don't overcrowd the pan while cooking to prevent steaming.