Crispy Hash Browns (Restaurant-Style)
Servings: 6
Bring that comforting diner feel to your breakfast table with my crispy hash browns. This simple recipe is only five ingredients, made in a cast-iron skillet and will feed a crowd!
Equipment
- cast iron skillet
Ingredients
- 2 lbs Russet potatoes 6-7 small or 5-6 medium sized potatoes
- 1 tsp sea salt, unrefined plus more to taste
- ¼ tsp black pepper, ground ground, plus more to taste
- 1 tbsp avocado oil for frying
- parsley fresh shredded, optional
Instructions
- Scrub potatoes well. Without peeling, place potatoes in a large pot and cover with water. Bring to a boil and cook until potatoes are softened, but not falling apart.
- Remove from water and place into a bowl of ice water to stop the cooking. Once the potatoes are cool to the touch, peel (if desired).
- Shred the potatoes into a large bowl using a grater. Season with salt and pepper and gently toss to evenly coat.
- Heat a cast-iron skillet or griddle to medium heat. Add avocado oil to coat pan then add shredded potatoes. You may need to work in batches depending on the size of your pan/griddle. Cook 8-10 minutes then gently flip the hash browns and cook for 8-10 minutes more. Add avocado oil to the pan as needed so the hash browns don't burn.
- Top with parsley and a pinch of salt and pepper, then serve while hot.
Notes
- The boil time for the whole potatoes will vary depending on the size of your potatoes.
- I like leaving the skin on my potatoes yet you can peel them, once cooled, if that's your preference.
- While another type of pan can be used to cook hash browns, I found that a cast iron skillet produces the crispiest and most flavorful result. That's what I was going for!
- You really don't need a ton of oil to cook these potatoes, just make sure the pan stays coated if you are cooking in batches so that the hash browns don't burn.
- I love adding fresh parsley right before serving for a more intense flavor. You can also add chives.
Nutrition
Calories: 140kcal, Carbohydrates: 27g, Protein: 3g, Fat: 2g, Saturated Fat: 0.3g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Sodium: 395mg, Potassium: 632mg, Fiber: 2g, Sugar: 1g, Vitamin A: 2IU, Vitamin C: 9mg, Calcium: 20mg, Iron: 1mg