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Homemade Hash Browns

Crispy, golden homemade hash browns made from fresh russet potatoes and cooked in a cast-iron skillet until tender inside and beautifully crisp outside.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 2
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 medium-large russet potatoes
  • 2 tablespoons unsalted butter
  • Olive oil enough to coat the skillet
  • Salt to taste
  • Black pepper to taste
  • Garlic powder to taste, optional

Equipment

  • 1 Cast Iron Skillet or Large Non-Stick Skillet

Method
 

  1. Rinse and peel the potatoes. Grate them using the largest holes of a box grater.
  2. Place the shredded potatoes in cold water and soak for 15 minutes.
  3. Drain and rinse thoroughly with fresh water.
  4. Pat the potatoes very dry with paper towels. Fluff and separate the shreds to help release any remaining moisture.
  5. Heat a 10-inch cast-iron skillet over medium-high heat. Add enough olive oil to coat the bottom, followed by the butter.
  6. Once the butter has melted and the skillet is hot, add the shredded potatoes in an even layer. Season with salt, pepper, and optional garlic powder.
  7. Cover and cook for 5 minutes.
  8. Flip the hash browns, cover, and cook for another 5 minutes.
  9. Once the potatoes are tender, uncover and continue cooking until golden brown and crispy to your liking.
  10. Serve immediately.

Video

Notes

 Thoroughly drying the shredded potatoes is key to getting crispy hash browns. Avoid stirring them frequently while cooking so they have enough contact with the hot skillet to develop a golden crust.