Description
Crispy on the outside and tender on the inside, these homemade shredded hashbrowns are a breakfast classic. Simple ingredients and the right technique create golden, restaurant-quality hashbrowns every time. Perfect with eggs, bacon, or as a savory side dish!
Ingredients
- 2 large Russet potatoes, peeled or unpeeled
- 2 tablespoons vegetable oil (or canola/avocado oil)
- 1 tablespoon butter
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper (optional)
Optional Add-Ins:
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 cup shredded cheese (cheddar, mozzarella, etc.)
- 1 tablespoon finely chopped onion
- 1/2 teaspoon smoked paprika
Instructions
1. Shred the Potatoes
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Use a box grater or food processor to shred the potatoes into thin strands.
2. Rinse and Drain
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Place shredded potatoes in a bowl of cold water and swirl to remove excess starch.
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Let sit for 1-2 minutes, then drain thoroughly.
3. Remove Excess Moisture
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Wrap shredded potatoes in a clean kitchen towel or cheesecloth and squeeze out as much water as possible.
4. Preheat the Pan and Oil
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Heat a cast-iron skillet or nonstick pan over medium-high heat.
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Add vegetable oil and butter, allowing them to melt and coat the pan evenly.
5. Cook the Hashbrowns
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Spread shredded potatoes in a single, even layer in the pan.
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Let cook undisturbed for 4-5 minutes, until the bottom is golden brown and crispy.
6. Flip Carefully
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Use a wide spatula to carefully flip the hashbrowns in sections.
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Cook for another 3-4 minutes until golden and crispy on both sides.
7. Season and Serve
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Sprinkle with salt, pepper, and any additional seasonings.
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Serve immediately while hot and crispy.
- Prep Time: 10 minutes
- Cook Time: 10 minutes