Quick and Easy Homemade Hash Browns | Easy NO FAIL Method

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen hash brown potatoes

Sweet potatoes are more nutritious, while frozen options can be more budget-friendly.

Grate the russet potatoes using the largest holes on a cheese grater directly into a bowl of cold water.

Soak the grated potatoes in cold water for 15 minutes to remove excess starch.

Strain the potatoes in a fine mesh strainer and rinse to remove remaining starch.

Dry the potatoes using a clean towel, rolling them up and squeezing out excess moisture.

Season the potatoes with garlic powder, black pepper, and salt before cooking.

Heat a 10-inch cast iron skillet over medium-high heat and add 3 tablespoons of oil and 2 tablespoons of unsalted butter.

Once the skillet is hot, add the potatoes and spread them into an even layer.

Cover the skillet and cook undisturbed for 5 to 7 minutes.

Flip the hash browns and add more oil and butter if the skillet is dry, then cover and cook until crispy.

Give the hash browns a final flip and cook uncovered for 2 to 3 more minutes.

Turn off the heat and let residual heat finish cooking the hash browns.

Garnish with dried chives for presentation.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary