Crispy Skillet Hash Browns

Ingredients You’ll Need

• 2 pounds Russet potatoes, peeled (about 4 medium)
• 1/4 cup vegetable oil (or other high-heat oil like canola or avocado)
• 1 medium yellow onion, finely diced
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste
• Optional: 1/4 teaspoon garlic powder
• Optional: Fresh herbs for garnish (parsley, chives)

Step-by-Step Instructions: Hash Brown Heaven

1. Prep the Potatoes: Peel the potatoes and rinse them thoroughly under cold water. This helps remove excess starch, which contributes to a crispier result. Using a box grater (the kind you’d use for cheese), shred the potatoes into long strands. Don’t use a food processor; it can make them mushy.
2. Remove Excess Moisture: This is crucial! Place the shredded potatoes in a clean kitchen towel or several layers of paper towels. Squeeze firmly to remove as much moisture as possible. Repeat with fresh towels if necessary. The drier the potatoes, the crispier they’ll get! Think of it as a mini-workout before brunch – you’re practically multitasking!
3. Dice the Onion: Finely dice the yellow onion. You want it small enough that it cooks evenly and doesn’t overpower the potatoes. A little tear-jerking is worth it for the flavor boost.
4. Heat the Skillet: Place a 12-inch cast iron skillet (or a large, heavy-bottomed skillet) over medium-high heat. Add the vegetable oil and let it heat up until it shimmers. The oil should be hot enough to sizzle when you add a test potato strand.
5. Sauté the Onion: Add the diced onion to the hot skillet and cook for 3-5 minutes, or until softened and translucent. This step adds a layer of savory sweetness to the hash browns. Don’t let the onions brown too much; you want them soft, not burnt.
6. Add the Potatoes: Add the squeezed and shredded potatoes to the skillet, spreading them out in an even layer. Do not overcrowd the pan; you may need to cook in batches for the best results.
7. Season Generously: Sprinkle the potatoes with salt, pepper, and optional garlic powder. Taste and adjust seasonings as needed. Remember, potatoes can absorb a lot of salt, so don’t be shy!
8. Cook Undisturbed: This is where the magic happens. Let the potatoes cook undisturbed for 8-10 minutes, or until a golden-brown crust forms on the bottom. Resist the urge to stir! Peeking is allowed, but no poking!
9. Flip and Finish: Using a spatula, carefully flip sections of the hash browns. If they’re sticking, add a little more oil to the pan. Cook for another 8-10 minutes, or until the other side is golden brown and the potatoes are cooked through. You want them tender on the inside and crispy on the outside – the perfect texture combination!
10. Serve Immediately: Remove the hash browns from the skillet and serve immediately. Garnish with fresh herbs like parsley or chives, if desired. These are best enjoyed hot and crispy!

Tips for Hash Brown Success

• Potato Choice: Russet potatoes are ideal for hash browns due to their high starch content, which helps them crisp up nicely. Yukon Gold potatoes can also be used, but they will be slightly less crispy.
• Oil Temperature: Make sure the oil is hot before adding the potatoes. If the oil isn’t hot enough, the potatoes will absorb the oil and become soggy.
• Don’t Overcrowd the Pan: Overcrowding the pan will lower the oil temperature and prevent the potatoes from browning properly. Cook in batches if necessary.
• Press Down: Gently press down on the potatoes with a spatula during cooking to help them form a cohesive patty and encourage browning.

Prep Ahead Shortcuts

Want to save time in the morning? Peel and shred the potatoes the night before. Store them in a bowl of cold water in the refrigerator to prevent browning. Be sure to drain and squeeze them thoroughly before cooking.

Flavor Pairings and Serving Suggestions

These crispy skillet hash browns are delicious on their own, but they’re even better when paired with other breakfast favorites. Try serving them with:

• Fried eggs (runny yolks are a must!)
• Bacon or sausage
• Avocado slices
• Sour cream or Greek yogurt
• Salsa or hot sauce
• A sprinkle of cheese (cheddar, Monterey Jack, or pepper jack are all great choices)

Variations and Substitutions

Spice it Up!

• Spicy Hash Browns: Add a pinch of red pepper flakes or a dash of hot sauce to the potatoes for a kick.
• Southwestern Hash Browns: Add diced bell peppers, jalapeños, and a sprinkle of chili powder for a Southwestern flair.

Dietary Considerations

• Vegan Hash Browns: Use a plant-based oil like vegetable or canola oil. Ensure any toppings are also vegan.
• Gluten-Free Hash Browns: This recipe is naturally gluten-free.