The Crispiest Hashbrown
One of my favorite simple breakfast recipes. Feel free to top with a crispy egg, smashed avocado, chili crisp, or simply by itself.
I always say- I grew up in a potato household. There’s always a bag in my kitchen, my grandma turns old potatoes into plants for her yard, and we make mashed potatoes whenever someone is having a bad day. One of the first things I made for myself when my mom was at work in the summer was hashbrowns. They’re so simple and take little to no effort.
Actually, the key to the perfect crispy hash is to leave them alone! One good flip and you’re set. The next important thing is to use actual potatoes and not those packaged ones from your local grocery store. You know I spent $4 on a bag of those when staying in a vacation rental and they were molded?? Yeah.
To make this recipe, you’ll need 2 to 3 russet potatoes, box grater cheesecloth or a fine mesh strainer, a microwave and microwave-safe bowl, a skillet, and a spatula. I love using my fish spatula for things like this. She’s a bad girl.
With many of my recipes, I believe that less is more. Keep it simple and allow the flavor profiles to present themselves. You’ll only need kosher salt, cracked black pepper, canola oil, and literally a quarter of an onion.
What You Need:
2-3 Russet Potatoes, makes about a pound
¼ Yellow Onion, optional but makes a difference
3 tablespoons of Canola Oil, any neutral oil will do
Kosher Salt, to taste
Black Pepper, to taste
What to Do:
Using the largest hole on the box grater, grate potatoes, and onion into a medium bowl.
Place the grated potatoes and onion into a cheesecloth or mesh strainer and squeeze out all excess moisture.
Place the mixture onto a microwave-safe plate, cover with paper towel, and microwave for 2 minutes.
Heat 2 tablespoons of oil in a skillet and heat on medium until the oil begins to shimmer.
Season the mixture with kosher salt and black pepper
Place the shredded mixture into the skillet and pat down with a spatula to ensure even cooking time.
Drizzle another tablespoon of oil on top of the hash.
Allow the hash to cook untouched for 3 to 5 minutes.
Flip and allow the other side to cook for an additional 4 minutes.
Once brown and crispy on both sides, garnish with a little salt and serve hot with a gooey egg or your favorite breakfast fixings.
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