This carb-loaded food is always a hit at the breakfast table! Do you like hash browns? Hash browns are one of the tastiest breakfast foods. They are flavorful and offer a unique bite with their crispy outer skin and soft inside. And, they’re easy to make!
I always wondered what it was that made hash browns so good. Was it the way it was seasoned? The stringiness of the shredded potatoes, or the crispy outer skin? All of those factors come together to create a delicious and quality hash brown. And, the preparation and cooking process has A LOT to do with the crispiness of the hash brown.
Easy Hash Browns
Course: Appetizer Recipes, Breakfast Recipes, Brunch Recipes, Easy Recipes, Family Recipes, Holiday Recipes, Kid Friendly Recipes, Low Cost Recipes, Quick Recipes, Snack RecipesDifficulty: Easy3
servings5
minutes12
minutesIngredients
1 large 1 russet potato
1 tablespoon 1 all-purpose flour
1 1/2 tablespoons 1 1/2 onion powder
1 1 egg white, beaten
salt and pepper, to taste
Oil for pan
Directions
- Peel the potato. Rinse in cold water and dry well. Then, shred it using a cheese grater.
- Using paper towels, squeeze out as much moisture as possible from the shredded potato.
- Transfer to a bowl and combine with all-purpose flour, onion powder, egg white, salt, and pepper.
- Heat a couple tablespoons of oil in a medium skillet on medium-high. Add ⅓ of the mixture to the pan and press down to flatten. Cook for 5-6 minutes per side or until golden brown. Repeat until mixture is used.
- If necessary, pat out any excess oil with a paper towel. Serve and Enjoy!
Notes
- Soggy shredded potatoes yield soggy hash browns.
- Well-dried shredded potatoes yield crispy and golden hash browns.
So, let’s dig into how to make the perfect hash browns. The hash browns we are making are seasoned to perfection, crispy on the outside, tender, and chewy on the inside. Does that sound good to you? Then, if so, read on!
To get started on making these, you will need 1 large russet potato, 1 tablespoon of all-purpose flour, 1 1/2 tablespoons of onion powder, 1 beaten egg white, salt, black pepper, and oil.
Once you have your ingredients prepared, peel the potato and rinse it off in cold water. Dry it well. Then using a cheese grater, shred it. Use paper towels to squeeze out as much moisture as possible from the shredded potato. Remember: The key to a crispy and golden hash brown is to remove as much moisture from the shredded potato as you possibly can.
Then, transfer the shredded potato to a bowl and add all-purpose flour, onion powder, the beaten egg white, salt, and black pepper. Mix it well! Heat a couple of tablespoons of oil (olive oil or vegetable oil works just fine!) in a medium skillet on medium-high. Add ⅓ of the shredded potato mixture to the pan and press down on it to flatten it. Cook for 5 to 6 minutes per side or until golden brown. Repeat until the mixture is completely used. If necessary, pat out any excess oil with a paper towel. Then, they are ready to be served and enjoyed.
It’s as easy as that! Did you know that hash browns were that easy to make? Now, you can make them for the whole family! Children love them. And the best part is that they have onion powder instead of chopped onions. So, if your little ones are sensitive to the taste of fresh onions, they won’t be an issue with this recipe. Adults love them as well.
I hope that you enjoy making these Easy Hash Browns! Remember a good crispy hash brown requires little to no moisture. Enjoy!
