Easy Homemade Hash Browns
Easy homemade hash browns are a quick, family friendly side dish for any breakfast or brunch. Shredded potatoes are perfectly seasoned and cooked crispy for a big bite of breakfast heaven!
Servings: 4
Calories: 204kcal
Ingredients
- 1 lb russet potatoes about 2 medium potatoes
- 2 tablespoons canola oil plus more as needed
- 2 tablespoons butter
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon paprika
- ¼ teaspoon black pepper
Instructions
- Peel and shred the potatoes, then use a colander to rinse with water.1 lb russet potatoes
- Place the potato into a clean kitchen towel and squeeze out all the excess liquid. Squeeze well!
- In a medium skillet over medium heat, add the butter and oil and heat until the butter is foamy.2 tablespoons canola oil, 2 tablespoons butter
- Add the potatoes, garlic powder, salt, paprika, and pepper to the pan and stir to coat the potatoes in oil and mix the seasonings together.½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon paprika, ¼ teaspoon black pepper
- Pat the potatoes down and allow to cook 2-3 minutes, then stir and cook for an additional 2-3 minutes. Repeat until the potatoes are cooked and some are crisped.
- As the potatoes cook, if they start to stick to the pan and dry out, add a teaspoon of extra oil.
Notes
- If the potatoes start to stick to the skillet as they cook or dry out, add another teaspoon of oil.
- You can load these hash browns up with griddled onions and bell peppers and shredded cheddar cheese.
- Taste the potatoes and adjust the seasoning to suit your tastes.
- Don't skip squeezing the liquid from the potatoes! You need to do this so your hash browns get nice and crispy!
Nutrition
Calories: 204kcal | Carbohydrates: 21g | Protein: 3g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 15mg | Sodium: 342mg | Potassium: 484mg | Fiber: 2g | Sugar: 1g | Vitamin A: 238IU | Vitamin C: 6mg | Calcium: 18mg | Iron: 1mg