Homemade Hash Browns
Talk about a budget-friendly, delicious breakfast -- these Homemade Hash Browns are a perfectly crispy accompaniment to any breakfast!
Servings: 4 servings
Calories: 210kcal
Ingredients
- 2 medium-sized Russet potatoes peeled
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 4 tablespoons olive oil
Instructions
- Grate peeled potatoes on the largest holes of a cheese grater. In a bowl or fine mesh sieve, rinse the grated potatoes with water. Remove any access water from bowl. In small batches, dry potatoes as much as possible with paper towels. Place rinsed and dried potatoes in a bowl and toss with salt, pepper, onion powder, and garlic powder.
- In a large non-stick or cast iron skillet, heat up olive oil on medium to medium-high heat (I like mine at a 6/10). When olive oil is hot, add potatoes and spread them around in an even layer. Press them down a bit so the bottoms will begin to brown. Don't touch them for 2 minutes.
- After 2 minutes, mix hash browns up again, then spread them out evenly and allow them to cook without touching them for 2 minutes. Continue to repeat until all of the hash browns are brown and begin to stick together. Flip them over one more time to ensure the other side also gets crispy.
- Placed cooked hash browns on a paper towel-lined plate to soak up excess oil. Serve hot!
Nutrition
Calories: 210kcal | Carbohydrates: 20g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 587mg | Potassium: 451mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 6mg | Calcium: 16mg | Iron: 1mg