Craving that crispy, golden hash brown experience you've loved from McDonald's, but want to make it at home? Get ready to transform your breakfast game with this ultimate homemade hash brown recipe that promises restaurant-quality crunch and flavor in just 30 minutes! Whether you're a breakfast enthusiast, a comfort food lover, or just someone who wants to impress their friends with killer cooking skills, these hash browns are about to become your new weekend morning obsession.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 large russet potatoes
- 1/4 cup onion, finely chopped
- Salt to taste
- Black pepper to taste
- Oil for frying
Instructions
- Wash the russet potatoes thoroughly and pat them completely dry with paper towels.
- Using a box grater or food processor with a shredding attachment, grate the potatoes into fine, thin shreds. Immediately place the shredded potatoes into a bowl of cold water to prevent browning.
- Drain the potatoes and spread them onto a clean kitchen towel. Squeeze out as much moisture as possible by twisting and pressing the towel, ensuring the potatoes are extremely dry.
- Transfer the dried potato shreds to a mixing bowl. Add finely chopped onion, salt, and black pepper. Mix gently to distribute seasonings evenly.
- Heat a large skillet or griddle with enough oil to create a 1/4 inch deep layer. The oil should be around 350°F (175°C) for optimal frying.
- Using a 1/4 cup measure, scoop the potato mixture and form into compact, flat rectangular shapes about 1/4 inch thick.
- Carefully place the formed hash browns into the hot oil, cooking for 3-4 minutes on each side until golden brown and crispy.
- Remove hash browns with a slotted spatula and drain on paper towels to remove excess oil.
- Serve immediately while hot and crispy, optionally with additional salt to taste.
Tips
- Moisture is the Enemy: The key to achieving ultra-crispy hash browns is removing as much water as possible from the potatoes. Use a clean kitchen towel and really squeeze out every drop of moisture.
- Temperature Matters: Ensure your oil is at the right temperature (350°F) for perfect frying. Too cool, and your hash browns will be greasy; too hot, and they'll burn before cooking through.
- Don't Overcrowd the Pan: Fry in batches to maintain oil temperature and ensure each hash brown gets crispy and golden.
- Use Russet Potatoes: Their high starch content is perfect for creating that classic crispy exterior and soft interior.
- Season Generously: Don't be shy with salt and pepper - they're crucial for bringing out the potatoes' natural flavor.
- Serve Immediately: Hash browns are best enjoyed hot and crispy right out of the pan, so time your cooking to serve them fresh.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
