Description
Golden, crispy, and made with love—these homemade shredded hashbrowns are your new go-to for a quick breakfast, easy brunch, or comforting snack. Whether you’re craving breakfast ideas that break away from the usual or dinner ideas that add a crispy side to your plate, this easy recipe has you covered. With just a few simple ingredients and a skillet, you’ll create hashbrowns that are crunchy on the outside, soft on the inside, and absolutely irresistible. It’s a homemade breakfast classic that’s endlessly versatile, budget-friendly, and better than anything from the freezer aisle. Perfectly crispy, naturally gluten-free, and oh-so-satisfying.
Ingredients
- 2 large russet potatoes, peeled and shredded
- 1 teaspoon salt (plus more to taste)
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil (or a mix of oil and butter)
- Optional: 1/4 cup grated onion
- Optional: garlic powder to taste
- Optional: chopped chives or green onions for garnish
Instructions
- Peel and shred the potatoes using a box grater or food processor.
- Soak the shredded potatoes in a bowl of cold water for 5–10 minutes.
- Drain the potatoes and squeeze them thoroughly using a clean towel or cheesecloth to remove as much moisture as possible.
- Transfer the potatoes to a bowl and season with salt, pepper, and any optional seasonings or additions.
- Heat a large non-stick or cast iron skillet over medium-high heat. Add oil (and butter if using) and let it heat until shimmering.
- Add the potatoes in small mounds or a thin even layer. Press down gently with a spatula.
- Cook undisturbed for 4–5 minutes or until the bottom is golden brown.
- Flip carefully and cook the other side for another 3–4 minutes.
- Remove and place on paper towels to drain excess oil. Garnish if desired and serve hot.
- Prep Time: 10 minutes
- Cook Time: 10 minutes