Crispy Homemade Hash Browns

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Crispy Homemade Hash Browns

Perfect hash browns with a tender inside and crispy browned exterior every time! This easy hash brown recipe is a great side dish for just about any breakfast and will be your go-to.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: American

Keyword: breakfast sides, hash brown recipe, Hash browns, homemade hashbrowns

Servings:

Ingredients

4 cups peeled, shredded russet potatoes , thawed if frozen, and all moisture removed
3 tablespoons vegetable oil , divided
1/2 teaspoon coarse salt
pinch of pepper
1/4 cup finely chopped scallions , for serving
1 to 2 tablespoons everything bagel seasoning , for serving
1/4 cup sour cream , for serving

Instructions

Rinse the grated potatoes until the water runs clear, drain, then wrap in several paper towels and twist to remove as much excess moisture as possible (repeating with dry towels, if necessary.)
Toss the potatoes with the salt and pepper.
Heat 1 1/2 tablespoons of the oil in a large non-stick skillet over medium heat. Swirl to coat.
Once the oil is shimmering hot, add the shredded potatoes to the skillet. Spread in an even layer about 1/4-inch thick; pressing down with a spatula.
Cook undisturbed for about 6 minutes or until golden brown on the bottom. (After a couple minutes, you can lift up one edge of the potatoes and see how done they are. If they're browning too quickly, you can adjust the heat.) Drizzle with the remaining 1 1/2 tablespoons vegetable oil. With a large spatula, gently turn potatoes over. Cook for an additional 6 minutes or until golden brown and tender.
Gently transfer to a paper towel-lined plate for a minute to drain off any excess oil.
Divide among 4 plates, sprinkle with a couple turns of freshly cracked black pepper. Top with a small dollop of sour cream, sprinkle with a few scallions and a bit of Everything bagel seasoning, to taste.
Enjoy as is or serve with your favorite eggs.

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