Crispy Skillet Hash Browns for Dinner

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Craving crispy hash browns for dinner? You’re in luck! You can make restaurant-style hash browns right in your skillet at home. It’s easier than you think.

The key is using shredded potatoes and cooking them in hot oil. Spread them thin in the pan and let them get golden brown. Flip once and you’ll have crispy, delicious hash browns in minutes. Perfect for a quick and tasty dinner!

Exact Ingredients (+ Possible Substitutes)

Here’s what you’ll need to make crispy skillet hash browns for dinner:

• 2 large russet potatoes (about 1 pound)
• 3 tablespoons vegetable oil
• 2 tablespoons unsalted butter
• Salt and pepper to taste

You can swap russet potatoes for Yukon Gold if you prefer a creamier texture. They won’t get quite as crispy, but they’re still tasty.

No vegetable oil? Try canola or grapeseed oil instead. These oils have high smoke points, perfect for frying.

For a dairy-free option, replace butter with more oil or use a plant-based butter substitute.

Want to add some flavor? Try these mix-ins:

• 1/4 cup finely diced onion
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika

Feel free to adjust the seasonings to your liking. A pinch of cayenne can add a nice kick if you enjoy some heat.

Remember, the key to crispy hash browns is removing excess moisture from the potatoes. A clean kitchen towel or cheesecloth works great for this step.

Instructions

Grab your grater and shred those potatoes. Rinse the shreds in cold water to remove excess starch. Pat them dry with a clean towel.

Heat up a large skillet over medium-high heat. Add a generous amount of oil or butter.

Once the pan is hot, spread your potato shreds in an even layer. Press them down gently with a spatula. Let them cook undisturbed for 2-3 minutes.

Give the potatoes a stir, then press them down again. Cook for another 2 minutes. Repeat this process a few times.

When the bottom is golden and crispy, flip sections of the hash browns. Cook the other side until it’s equally crispy.

Season with salt and pepper to taste. Serve your crispy hash browns hot and enjoy!

Remember, patience is key. Don’t rush the process. The longer you let each side cook, the crispier your hash browns will be.

Tips, Tricks & Storing

Want crispy hash browns every time? Here are some tips to help you out:

Squeeze out the water! After grating the potatoes, put them in a clean kitchen towel and squeeze hard. Do this at least twice to get rid of excess moisture.

Use waxy potatoes like Yukon Gold for the best texture. They’ll give you that perfect crispy outside and soft inside.

Don’t overcrowd the pan. Give your hash browns room to crisp up by cooking in batches if needed.

Try adding a sprinkle of cornstarch to your grated potatoes. It helps absorb moisture and gives an extra crunch.

For storing, let your hash browns cool completely. Put them in an airtight container and keep in the fridge for up to 3 days.

To reheat, pop them in a hot skillet with a bit of oil. They’ll crisp right back up in no time!

Want to freeze them? Lay cooked hash browns on a baking sheet and freeze until solid. Then transfer to a freezer bag for up to 3 months.