Skillet Hashbrowns: Easy Recipe for Breakfast Bliss

I’ve included some videos below for those who prefer to watch rather than read.

Making perfect skillet hashbrowns at home is simpler than you think. With just a few tips and the right technique, you can achieve that golden, crispy texture that rivals any diner-style hashbrown.

You start by heating a little oil in your skillet until it shimmers. Spread your shredded potatoes in a thin layer—about half an inch works well. Don’t crowd the pan to ensure even cooking.

Be patient and let the potatoes cook undisturbed until they’re deeply golden brown on the bottom. This is the secret to getting that irresistible crispiness that everyone loves. Flip them carefully and let the other side cook until golden as well. Your perfect skillet hashbrowns are now ready to enjoy.

Exact Ingredients (+ Possible Substitutes)

Potatoes: You’ll need about 2 large russet potatoes. These are perfect for hashbrowns because they’re starchy and get crispy. You can also use Yukon Golds if you prefer a creamier texture.

Oil and Butter: Use a combination of 2 tablespoons of vegetable oil and 1 tablespoon of butter. This helps achieve a crispy texture and adds flavor. If you need a substitute, use olive oil or even ghee.

Seasonings: Season your hashbrowns with 1 teaspoon of salt and 1/2 teaspoon of black pepper. You can also add onion powder or paprika for extra flavor.

Onions (optional): Some people like to add finely chopped onions. About 1/4 cup should be enough. If you don’t have onions, you can use green onions for a milder taste.

Cheese (optional): If you like cheesy hashbrowns, add 1/2 cup of grated cheese like cheddar or mozzarella. You can also use pepper jack for a spicy kick.

Ingredients at a Glance

• Potatoes: 2 large russets or Yukon Golds
• Oil and Butter: 2 tablespoons oil and 1 tablespoon butter
• Salt and Pepper: 1 teaspoon salt, 1/2 teaspoon pepper
• Onion Powder/Paprika (optional): 1/2 teaspoon
• Onions (optional): 1/4 cup, finely chopped
• Cheese (optional): 1/2 cup grated

Feel free to adjust the seasonings and ingredients to your taste. Enjoy your cooking!

Instructions

1. Prepare Potatoes

Peel and grate the potatoes using a box grater. Place the grated potatoes in a bowl of cold water. Swirl the potatoes and let them sit for a few minutes.

2. Drain and Dry

Drain the potatoes in a colander and squeeze out as much water as possible. Lay them out on a clean kitchen towel and pat dry.

3. Preheat Skillet

Heat a large non-stick or cast-iron skillet over medium heat. Add a few tablespoons of oil or butter until it starts to shimmer.

4. Spread Potatoes

Add the dried grated potatoes to the skillet. Spread them out evenly to form a thin layer, about 1/4 to 1/2-inch thick.

5. Season

Sprinkle salt and pepper over the potatoes. You can also add other seasonings like paprika or garlic powder if you like.

6. Cook Until Crispy

Let the potatoes cook undisturbed for about 5-6 minutes. Check the bottom, and once it’s golden brown, flip the hashbrowns carefully.

7. Flip and Cook

Cook the other side for another 4-5 minutes until crispy and golden brown.

Tip:

Avoid moving the potatoes around too much while they cook; this helps them form a nice crust.

Tips, Tricks & Storing

1. Dry the Potatoes:
Dry the shredded potatoes well. Squeeze them with all your might at least two times to remove as much moisture as possible. This makes a big difference between crispy and soggy hash browns.

2. Preheat the Pan:
Make sure your skillet is at medium-high heat. It should feel hot before you add the potatoes. Steady heat ensures even cooking.

3. Don’t Move Them:
Once you’ve pressed your hash browns into a single layer in the skillet, let them cook without moving them. This allows them to form a golden, crispy crust.

4. Seasoning:
Add salt, pepper, and paprika to the potatoes before cooking. Toss well so that the seasoning is evenly distributed.

5. Cooking with Butter or Oil:
Melt a tablespoon of butter or oil in the skillet. Spread the seasoned potatoes evenly in the pan. Cook for 5-8 minutes on each side until crispy and golden brown.

Storing Leftovers:

1. 
   

   Cool Completely:
   Let the hash browns cool at room temperature before storing.

   
   
2. 
   

   Refrigerate:
   Place them in an airtight container. They will stay fresh in the refrigerator for up to 3 days.

   
   
3. 
   

   Freezing:
   To freeze, lay them on a baking sheet in a single layer and freeze until solid. Then transfer to a freezer bag. Use within a month for best taste.

   
   
4. 
   

   Reheating:
   Reheat in a skillet over medium heat until warmed through, or bake in the oven at 375°F for 10-15 minutes. This helps them stay crispy.

   
   

Recipe Variations & Serving Suggestions

Switch up your skillet hash browns with these tasty variations:

• Cheese Lover: Add shredded cheddar or mozzarella for a gooey, cheesy twist.
• Onion & Garlic: Mix in finely chopped onions and minced garlic for extra flavor.
• Spicy Kick: Sprinkle in some cayenne pepper or chili flakes for heat.

Try different seasoning blends too:

• Herb Mix: Use a mix of thyme, rosemary, and parsley.
• Classic: Stick with salt, pepper, and a pinch of paprika.

Serving hash browns offers many options:

• Breakfast Side: Perfect with scrambled eggs, bacon, or sausage.
• Topped: Add a fried egg, avocado, or smoked salmon on top.
• Savory Bowl: Serve with sautéed veggies, beans, and a dollop of sour cream.

Hash browns go well with dipping sauces too:

• Ketchup: Classic and simple.
• Sriracha Mayo: A spicy, creamy dip.
• Ranch: Cool and herby.

Feel free to experiment with ingredients and toppings to find your favorite combo.