Breakfast - Classic Hash Browns¶
Golden, crispy hash browns — just like your favorite diner’s — scaled up to serve four hungry people. Perfect as a breakfast side or centerpiece.
🥣 Course¶
Breakfast
🌍 Cuisine¶
American
⏱ Time¶
- Prep: 15 minutes
- Cook: 15 minutes
- Total: 30 minutes
🍽 Servings¶
4 servings
🍳 Equipment¶
- Box grater or food processor
- Large bowl of water
- Clean kitchen towels or paper towels
- Large frying pan (preferably nonstick, cast iron, or stainless steel) with lid
- Spatula
🧄 Ingredients¶
| Ingredient | Amount (Imperial) | Amount (Metric) |
|---|---|---|
| Russet potatoes | 4 (4–5 oz each) | 4 (110–140 g each) |
| Vegetable oil | 8 tablespoons (½ cup) | 120 mL |
| Butter or margarine | 2 tablespoons | 28 g |
| Salt & pepper | To taste | To taste |
👩🍳 Instructions¶
-
Prep the Potatoes
Wash and peel the potatoes. Grate using a box grater or food processor directly into a large bowl of water to prevent oxidation. -
Rinse & Dry
Drain the shredded potatoes and rinse under cold water until it runs clear. Spread the shreds out on clean kitchen towels or paper towels. Pat them dry and allow to air dry for 5–10 minutes. -
Heat the Pan
In a large frying pan, heat the vegetable oil and butter over medium to medium-high heat until the butter begins to brown slightly. -
Cook the Hash Browns
Add the shredded potatoes in an even layer (you may need to cook in two batches depending on pan size). Cover with a lid and cook without lifting the lid for 5–6 minutes, or until the bottom is golden brown. -
Season & Flip
Remove the lid, season generously with salt and pepper, and carefully flip the hash browns. Cook uncovered for 3–5 minutes more, or until both sides are crisp and golden. -
Serve Hot
Transfer to a paper towel-lined plate and keep warm while repeating with remaining batch if needed. Serve immediately.
📝 Notes¶
- If making in batches, keep the first batch warm in a 200°F (95°C) oven.
- You can shape the potatoes into patties for more even cooking if preferred.
- Want even more flavor? Add finely chopped onions or shredded cheese before frying.
Serve with eggs,