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5 from 4 votes

How to Make Hash Browns Recipe

These Homemade Hashbrowns Are Crispy, Golden Brown And Delicious, Just Like The Ones You Have At The Diner! They Are So Much Better Than The Frozen Variety And So Simple To Make!
Prep Time10 minutes
Cook Time15 minutes
Course: Breakfast
Cuisine: American
Servings: 4
Calories: 259kcal
Author: Andrea

Ingredients

  • 3 medium russet potatoes, peeled
  • 1/2 tsp. coarse kosher sea salt
  • 1/4 tsp. ground black pepper
  • 1/4 tsp. garlic powder
  • 1/4 tsp. seasoning salt Trader Joe's blend or Lawry's work best
  • 1/8 tsp. paprika
  • 1/4 c. canola, vegetable or avocado oil

Instructions

  • Using the large holes on a grater, grate the potatoes. Place in a large mesh sieve and rinse under cold water for about 1-2 minutes or until the water runs clear (this is to remove starch). Press down to squeeze excess water from the potatoes.
  • Using cheesecloth or a few stacks of paper towels, squeeze any remaining water out. You want the potatoes to be as dry as possible. This may take a few minutes.
  • In a large nonstick skillet set over medium heat, add the oil. Once hot, sprinkle the grated potato over the hot oil in an even layer. Add salt, pepper, garlic powder, seasoning salt, and paprika.Press down with a spatula and let cook, untouched, for about 3 minutes or until golden brown.
  • Flip the hashbrowns and continue cooking for 3 minutes, flipping, and cooking until the hashbrowns are a deep golden brown. This generally takes about 15 minutes.
  • Serve immediately and enjoy hot.

Nutrition

Serving: 1serving | Calories: 259kcal | Carbohydrates: 29g | Protein: 4g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 366mg | Potassium: 678mg | Fiber: 2g | Sugar: 1g | Vitamin A: 79IU | Vitamin C: 9mg | Calcium: 23mg | Iron: 1mg