Description
Crispy hash browns made with shredded russet potatoes, butter or oil, and simple seasonings, cooked until golden brown and crunchy.
Ingredients
Scale
- 2 large russet potatoes
- 2 tablespoons butter or oil
- Salt to taste
- Black pepper to taste
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/2 cup shredded cheddar cheese
Instructions
- Peel the potatoes if desired and shred them using a box grater.
- Transfer shredded potatoes to a towel and squeeze out excess moisture.
- Season the potatoes with salt, pepper, garlic powder, and paprika.
- Heat butter or oil in a skillet over medium-high heat.
- Spread potatoes evenly in the pan in a thin layer.
- Cook undisturbed until the bottom is golden and crisp.
- Flip carefully and cook until the second side is crisp.
- Add cheese after flipping if using.
- Serve immediately.
Notes
- Squeeze out as much moisture as possible for crisp results.
- Use a hot skillet to create a golden crust.
- Avoid overcrowding the pan.
- Adjust seasoning to taste.
- Prep Time: 5 minutes
- Cook Time: 13 minutes
- Category: Breakfast
- Method: Pan-Fried
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 25 mg