Homemade Crispy Hash Browns – Damn Delicious

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Homemade Crispy Hash Browns - Quick, easy and SO INCREDIBLY CRISPY! Comes out perfect every single time. Serve with ketchup and hot sauce!

Quick, easy and SO INCREDIBLY CRISPY! Comes out perfect every single time. Serve with ketchup and hot sauce!

Homemade Crispy Hash Browns - Quick, easy and SO INCREDIBLY CRISPY! Comes out perfect every single time. Serve with ketchup and hot sauce!

Super crispy restaurant-style hash browns I can make right at home? Yes, please!

Who knew homemade hash browns would be this easy? Simply grate your potatoes, squeeze dry, stir in seasonings and throw onto a hot skillet until golden brown and crispy.

Homemade Crispy Hash Browns - Quick, easy and SO INCREDIBLY CRISPY! Comes out perfect every single time. Serve with ketchup and hot sauce!

For best results, shred, squeeze, season and cook immediately for the most optimal texture. It is best not to let them sit around or try to make ahead. Luckily, it’s pretty darn fast to whip up.

Serve with eggs, coffee, hot sauce and ketchup for a complete breakfast.

Homemade Crispy Hash Browns - Quick, easy and SO INCREDIBLY CRISPY! Comes out perfect every single time. Serve with ketchup and hot sauce!

Homemade Crispy Hash Browns

Quick, easy and SO INCREDIBLY CRISPY! Comes out perfect every single time. Serve with ketchup and hot sauce!

breakfast

Homemade Crispy Hash Browns

15 minutes20 minutes

Chungah Rhee

Ingredients:

  • 2 medium russet potatoes, peeled (about 1 1/4 pounds)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 4 tablespoons canola oil, divided
  • Kosher salt and freshly ground black pepper, to taste

Directions:

  1. Grate potatoes using the large holes of a box grater.
  2. Using a clean dish towel or cheese cloth, drain potatoes completely, removing as much water as possible.
  3. Transfer potatoes to a large bowl. Stir in garlic powder and onion powder; season with salt and pepper, to taste.
  4. Heat 2 tablespoons canola oil in a 12-inch cast iron skillet over medium heat.
  5. Working in batches, spread potatoes in a single layer and cook, undisturbed, until golden brown, about 5-6 minutes.  Flip and cook on the other side until evenly golden and crispy, about 3-4 minutes longer. Repeat with remaining canola oil and potatoes.
  6. Serve immediately.