Ingredients
Equipment
Method
- Peel and shred the potatoes. Place shredded potatoes in a clean kitchen towel or paper towels and squeeze out as much moisture as possible. This step is crucial for crispy hash browns.
- In a bowl, combine the shredded potatoes with onion powder, salt, and pepper. Toss to coat evenly.
- Heat 1 tablespoon of olive oil or bacon grease and 1 tablespoon of butter in a 10-inch skillet over medium-high heat until shimmering.
- Add the shredded potatoes to the skillet in an even layer. Press down gently with a spatula.
- Cook for about 8-10 minutes without disturbing, until the bottom is golden brown and crispy.
- Flip the hash browns in sections or as one large cake. Add the remaining 1 tablespoon of olive oil or bacon grease and 1 tablespoon of butter to the skillet.
- Cook for another 8-10 minutes, until the other side is golden brown and crispy. You can break it into smaller pieces if preferred.
- Transfer the hash browns to a plate lined with paper towels to drain any excess grease. Let them rest for about 5 minutes.
- Garnish with chives, if desired, and serve immediately.
Nutrition
Notes
For extra crispy hash browns, ensure you remove as much moisture as possible from the shredded potatoes. You can also use a cast-iron skillet for better heat distribution and crispiness.