Ingredients
- 4 medium starchy potatoes (Russets)
- 1 small yellow onion
- 1/4 cup olive oil or butter
- Salt to taste
- Pepper to taste
- Chopped fresh herbs (parsley, chives, or dill)
- Optional: garlic powder or sautéed onions for additional flavor
Instructions
- Peel and grate the potatoes using a box grater or food processor. Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible.
- In a large bowl, combine the grated potatoes, finely chopped onion, salt, pepper, and any herbs or spices you’re using. Toss gently to mix.
- Heat a thin layer of olive oil or melt butter in a large non-stick skillet over medium heat.
- Form the potato mixture into small patties, about 3 inches across, and place them in the skillet, leaving space between each patty.
- Cook for about 4–5 minutes on each side or until golden brown and crispy. Avoid flipping too soon.
- Transfer the cooked hash browns to a plate lined with paper towels to drain excess oil. Serve immediately, garnished with fresh herbs if desired.
Notes
Squeezing out excess moisture is key to achieving crispy hash browns. Cooking in batches is recommended to avoid overcrowding the skillet.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
- Diet: Vegetarian