hash brown recipe

Here’s the secret to making the best crispy Hash Browns - the perfect breakfast side dish. These homemade hash browns pair so well with any bacon, eggs, and just about any breakfast entree. This recipe is written for a 10-inch skillet.

The Best Crispy Hash Browns Recipe

russet potatoes (2 medium-large)

onion powder

olive oil

butter

fine sea salt (added

black pepper (added

chives

Peel and grate potatoes and transfer to a bowl lined with cheesecloth. Use the cheesecloth to wring out as much liquid from the potatoes as you can (or squeeze out water with fistfuls and pat dry with paper towels). Sprinkle potatoes with onion powder and stir to combine.

Heat a large 10-inch cast-iron skillet or nonstick skillet over medium heat and once it&#39;s hot (but not smoking), add 1 Tbsp oil or bacon fat and swirl in 1 Tbsp butter.

Add potatoes and spread in a single layer about 1/3” thick. Let potatoes sauté undisturbed for 6 minutes over medium heat or until the bottom is browned and crisped up (If it darkens too quickly, reduce the heat).

Sprinkle the top with salt and pepper to taste.

Flip the hash browns. Sprinkle again with salt and pepper on the second side. If the hash browns don’t flip easily as a single disk, use a pizza cutter to cut in half or quarters then flip individual pieces.

Drizzle 1 Tbsp oil or bacon fat around the edges and dot the edges with butter. It will melt under the hash browns. Sauté without stirring for another 6 minutes or until the potatoes are golden brown and crisp on the second side. Remove from heat and serve garnished with chives.

https://www.youtube.com/watch?v=FREhiVYnLbA

Here’s the secret to making the best crispy Hash Browns - the perfect breakfast side dish. Enjoy this easy recipe for homemade hash browns.
⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️

HASH BROWNS INGREDIENTS: 
►1 1/4 lb russet potatoes (2 medium)
►1/4 tsp onion powder
►2 Tbsp light olive oil or bacon grease, divided
►2 Tbsp butter, divided
►Fine sea salt, added to taste
►Freshly ground black pepper, added to taste

🖨 PRINT RECIPE HERE: https://natashaskitchen.com/crispy-hash-browns-recipe/
🥓BACON RECIPE HERE: https://natashaskitchen.com/baked-bacon-recipe/

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⏱️TIMESTAMPS⏱️
0:00 Intro
0:45 How to grate potatoes
1:26 Methods of liquid extraction
2:48 Seasoning & choosing skillet size
3:27 How to saute hash browns
5:06 Taste test

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How To Make The Best Crispy Hash Browns Recipe

Potato, pancetta, eggs and cheese combine in this classic brunch recipe, perfectly crispy on the outside and fluffy on the inside

Hash browns with gruyère & pancetta

Maris Piper or King Edward potatoes

onion

garlic

pancetta

gruyère

parsley

eggs

roasted cherry tomatoes and mushrooms, to serve (optional)

Peel the potatoes, cut them into large chunks and put them in a saucepan of cold salted water. Bring to the boil and simmer for 15 mins until just cooked (do not overcook or the potatoes will absorb too much water).

Meanwhile, heat 1⁄2 tbsp of the olive oil in a small pan. Add the onion, garlic and a pinch of salt, then cover and cook over a low heat for 15-20 mins until the onion is soft and starting to caramelise. If the onion starts to catch, add a splash of cold water. Remove the onion and garlic, then fry the pancetta in the same pan until the fat has melted and the pancetta is crisp.

Drain the potatoes and allow to steam-dry. Once cool enough to handle, chop the potatoes into 1cm dice and mix in a bowl with the pancetta, gruyère, parsley, beaten eggs, onion and garlic. Season generously with black pepper.

Heat 1 tbsp of the oil in a large non-stick frying pan. Gently tip in the potato mixture and press down with the back of a large spoon. Fry over a medium heat for 15 mins until the bottom is golden brown. Tip the hash brown onto a plate, then slide back into the pan, cooked-side up. Cook for another 15 mins until golden and hot. Serve with roasted tomatoes and mushrooms, if you like.

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