Delicious Crispy Hash Browns

Delicious Crispy Hash Browns

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 4


  • 1 pound russet potatoes peeled if desired
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 cup extra virgin olive oil


  • Scrub the potatoes clean and grate them on a large-holed cheese grater (I left the skin on, but you can peel it first if you’d like). In a fine-mesh sieve, rinse the grated potato well until the water runs clear.
  • Drain the potatoes,and then place them potato on a clean tea towel or several paper towels. Twist the towel to remove as much moisture from the potatoes as possible (you might need to do this in two batches).
  • Transfer the grated potato to a bowl and toss it with the salt, garlic powder and onion powder.
  • In a large skillet(preferably cast iron, but non-stick works, too), warm the olive oil over medium heat until shimmering and a piece of grated potato sizzles on contact.Spread the potatoes over the skillet in an even layer and press them down with a spatula. Let them cook, undisturbed, for 2 minutes.
  • Stir again, press them down again, and cook for another 2 minutes. Repeat in 2-minute intervals,flipping in sections once they’re crispy enough to do so, until the potatoes are golden brown and crispy, about 4 to 8 more minutes. Meanwhile, line a plate with a couple of layers of paper towels to absorb excess oil, and set it near the stove.
  • Transfer the hash browns to the lined plate and let them drain for a minute. (If you’re making multiply batches of hash browns, repeat these steps as necessary—keep in mind that your skillet will be really hot so your next batch may cook faster).
  • Season to taste with additional salt, if necessary, and serve hot.
Keyword Potatoes