This simple and tasty Hash Browns Recipe is the perfect side for your next breakfast or brunch!
At the Porter household, we take our weekend brunches quite seriously. Everyone chips in, picking their favorites from crêpes to casseroles. Our kitchen basically looks like a diner, with my kids acting as short-order cooks. But the one item that’s always on the menu is hash browns.
Hash browns are one of those dishes that have been around for ages. I did a little digging and learned that hash browns gained popularity in America around the 1800s. In the 1890s, it started appearing on hotel menus in NYC, and then I guess we all got hooked. All I know is that I like hash browns, probably too much.
So, why do hash browns taste so good? I think it comes from the dish’s simplicity. You know that crunchy part of a French fry? Well, imagine having a whole pile of those on your plate—that’s what hash browns taste like. I also like to add a smidgen of onion powder to these hash browns, which gives them a slightly sweet taste.
Are Hash Browns Healthy?
Although potatoes are a good source of fiber, vitamins, and minerals, hash browns aren’t low in fat. Given this recipe’s simplicity, it’s all about picking quality ingredients, like organic potatoes and oils containing healthy fats, such as olive oil or avocado oil. But don’t fret too much. Enjoy the dish in moderation, and balance it out with some healthy sides.
Lose the starch: why rinsing is important
Potatoes are starchy, right? I mean, they’re a starch. Even still, a key step in getting the perfect crunch in your hash browns lies in removing excess starch and moisture. It seems odd to remove starch from a starchy vegetable. But when you rinse the grated potatoes under cold water, you’re washing away those surplus starches that can make the cooked hash browns gummy rather than crispy. And after rinsing, remember to thoroughly dry the potatoes, too! That way, when the potatoes hit the hot oil, they’ll crisp up almost instantly rather than steam. This technique helps create that delicious, crunchy exterior that makes hash browns so irresistible.
How to store and make ahead
Once cooked, hash browns should be eaten right away. However, you could store them in an airtight container in the fridge for up to 4 days if you’re okay with the change in texture. Reheat them at about 350°F for no longer than 3 to 5 minutes. Otherwise, they may get too crispy.
Serving Suggestions
Hash browns are probably one of the best sides you can have for your brunch or breakfast. They go well with all the classic staples like eggs (try this Spinach Scrambled Eggs recipe!), bacon, and sausage. For a hearty, protein-packed carb, check out these Cinnamon Roll Low-Carb Keto Protein Pancakes. And you can’t have a brunch without a Breakfast Quiche or Egg Casserole.
Recipe
Ingredients
- 2 large russet potatoes
- 4 tablespoons vegetable oil divided
- 1 teaspoon onion powder
- Salt to taste
- Pepper to taste
Instructions
- Peel the potatoes and grate them using a cheese grater.
- Rinse the grated potatoes under cold water to remove excess starch, then drain them thoroughly.
- Using a clean kitchen towel or paper towels, press out as much moisture as possible from the potatoes.
- Season the dried potato shreds with onion powder, salt, and pepper.
- Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat. Add the potatoes, forming a layer of your desired thickness.
- Cook until the edges begin to brown, then use a spatula to flip the hash browns, adding the remaining 2 tablespoons of oil around the edges.
- Continue to cook until the other side is crispy and golden brown. Adjust the seasoning if necessary.
- Remove from heat and serve immediately.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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