Hash browns have been on menus in mom-and-pop cafes for generations. These shredded potato hash browns get golden and crispy and the perfect breakfast side dish for omelets, scrambled eggs, and bacon or sausage.
Makes
4 servings
Total Time
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Ingredients
HEAT:
ADD:
Test Kitchen Approved
Instructions
Heat oil in a medium skillet over medium-high until shimmering. Add 1 Tbsp. butter until melted and foam subsides, swirling skillet to keep butter from burning.
Cook potatoes (without stirring) until golden brown on the edges, 7–8minutes.
Slide hash browns onto a large plate, cover with another plate, then invert so the browned side is up.
Melt remaining 1 Tbsp. butter in skillet over medium-high heat. Slide hash browns back into skillet, browned side up; cook until golden brown, 5–6minutes. Season hash browns with salt and pepper.
Firmly press the potato shreds to form a cake and expose the most surface area for crisp browning.
For crisp hash browns, dry potatoes well. A paper-towel-lined salad spinner makes it quick and easy
Firmly press the potato shreds to form a cake and expose the most surface area for crisp browning.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 170
% Daily Value*
Total Fat 9g 13%
Saturated Fat 4g 20%
Cholesterol 15mg 5%
Sodium 126mg 5%
% Daily Value*
Carbs 21g 7%
Fiber 1g 4%
Protein 2g
*Percent Daily Values are based on a 2,000 calorie diet.
