top of page
Search

Hash Browns

I know frozen hash browns are easy and fresh ones take more time, but they are totally worth it and it makes a bunch. I highly recommend taking the extra time and giving these a try for breakfast (or breakfast for dinner).


Prep Time: 15 Minutes | Cook Time: 15 Minutes


ree

Ingredients

  • Approximately 1.5 lbs of potatoes

  • 1 medium onion, sliced

  • 1/4 tsp garlic powder

  • 1/4 tsp onion powder

  • 2-4 tbsp EVOO

  • Salt and pepper to taste


Directions

  1. Grate your potatoes with a large box grater, I keep the peeling on

  2. Drain your potatoes, this is important to help get crispy hash browns. You can use a salad spinner to really get the moisture out, or you can wrap in a clean napkin/towel and drain

  3. Transfer potatoes to a large bowl and stir in your garlic powder and onion powder and salt and pepper to taste

  4. Heat 2 tbsp of oil in a large cast iron skillet, over medium heat

  5. Add your onions if you're using them and saute until translucent

  6. Spread your potatoes in a single layer and cook, undisturbed until golden brown, about 5-6 minutes

    1. If you have too many potatoes for a single layer that feels to thick, you can work in batches

  7. Flip and cook on the other side until golden and crispy, about 3-4 minutes longer



bottom of page