# Hash Browns

Crispy, golden shredded potatoes with a tender interior — the diner classic, done right at home in one skillet.

_Breakfast_

Prep: 15 min · Cook: 20 min · Total: 35 min · Yields: 2 servings

## Ingredients

- 2 large russet potatoes (about 1 lb total)
- ½ tsp kosher salt
- ¼ tsp black pepper (freshly ground)
- ½ tsp garlic powder
- 3 tbsp neutral oil (vegetable or canola)
- 1 tbsp unsalted butter

## Instructions

1. Peel the 2 large russet potatoes and grate them on the large holes of a box grater into a large bowl.
2. Transfer the grated potatoes to a clean kitchen towel, wrap tightly, and wring out as much moisture as possible — do this twice. Dry potatoes are the single biggest factor in crispiness.
3. Return the potatoes to the bowl and season with 0.5 tsp kosher salt, 0.25 tsp black pepper, and 0.5 tsp garlic powder. Toss to combine.
4. Heat a 10- or 12-inch cast-iron or stainless skillet over medium-high heat for 2 minutes until very hot.
5. Add the 3 tbsp neutral oil and 1 tbsp unsalted butter to the skillet and swirl to coat. The butter should foam immediately.
6. Add the seasoned potato mixture in an even layer, pressing down firmly with a spatula to compact it into a single cake.
7. Cook undisturbed for 8–10 minutes until the bottom is deep golden brown. Resist the urge to lift and check before 8 minutes.
8. Slide the hash brown cake onto a large plate, then invert the skillet over the plate and flip both together so the browned side faces up in the pan.
9. Cook the second side for another 6–8 minutes until equally golden and crisp. Season lightly with additional salt if needed, then slide onto a cutting board and cut into wedges to serve.

## Tip

> Wringing the potatoes dry is not optional — excess starch and water steam the shreds instead of frying them. If the towel is still visibly damp after the first squeeze, squeeze again.

Tags: breakfast, vegetarian, one-pan, comfort-food, 30-minute

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Canonical: https://just-recipes.io/recipes/hash-browns