How to Make Crispy Homemade Hash Brown Potatoes - Delishably - Food and Drink
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How to Make Crispy Homemade Hash Brown Potatoes

Jan has been cooking and writing about food for over 20 years. She has cooked on multiple television stations, including the Food Network.

Although they take a few minutes to cook, making homemade crispy hash browns from scratch couldn't be simpler. Only a few ingredients, and crispy exteriors with creamy interiors will make your family happy!

Although they take a few minutes to cook, making homemade crispy hash browns from scratch couldn't be simpler. Only a few ingredients, and crispy exteriors with creamy interiors will make your family happy!

Perfect Hash Brown Potatoes

We love potatoes—of all kinds. They're super inexpensive, nutritious, hearty, and filling. As a single mom, what's not to love? Especially when dishes make all the kids happy.

Hash browns are among our family favorites. They come together in no time—just a couple of minutes to dice them up and throw them on the griddle. They take about twenty minutes to cook to golden brown perfection, and other than an occasional stir, they're pretty hands-off—so I can do other things while breakfast is cooking. Although come to think of it, we do them almost as often as breakfast for dinner. Economical, tasty and delicious? Win-win!

Crispy on the outside, the flavors are perfectly developed with simple salt, pepper, garlic powder, and onion. The insides stay perfectly creamy and fluffy, and overall the results are flat out delicious. Give them a try and see how easy they are!

Ingredients

  • 4 large Russet potatoes, peeled if you want, but I almost never bother
  • 1 tablespoon olive oil
  • 2 teaspoons kosher salt
  • 2 teaspoons garlic powder
  • 2 teaspoons black pepper
  • 1 small onion, diced
  • 2-3 green onions, minced to garnish

Directions

  1. Wash the potatoes, and dice them into small pieces. You can peel them if you want to, but I rarely bother. It skips a step and saves the fiber and nutrition from the peel.
  2. Heat a tablespoon of olive oil over medium heat in a large skillet or griddle. Add diced potatoes and stir to coat with the olive oil.
  3. Sprinkle potatoes with kosher salt, black pepper, and garlic powder. Add onions, stir to combine, and cook for about ten minutes. Don't stir too much - you want the potatoes to develop that perfect golden brown color on the outside, and the more you stir, the less contact the potatoes will have with the heat.
  4. After ten minutes, stir well to rotate the surface of the potatoes in order to maximize contact with all surfaces with the hot griddle. Continue cooking until the potatoes are deep golden brown and are fork tender when pierced.
  5. Sprinkle with minced scallions and serve!
You can pick Yukon Gold potatoes if you'd like, but I always have Russet potatoes on hand, so I use them most of the time. Starchier potatoes are better for this recipe, so avoid the waxy varieties.

You can pick Yukon Gold potatoes if you'd like, but I always have Russet potatoes on hand, so I use them most of the time. Starchier potatoes are better for this recipe, so avoid the waxy varieties.

You can cut the potatoes any size you like, but the larger the pieces the longer they'll take to cook. Smaller pieces also provide more surface area - meaning a higher ratio of crispy golden outsides.

You can cut the potatoes any size you like, but the larger the pieces the longer they'll take to cook. Smaller pieces also provide more surface area - meaning a higher ratio of crispy golden outsides.

Heat your pan (or griddle like I have) to medium heat, and add a little olive oil. You don't want the potatoes greasy or oily, but you do want enough to coat the exteriors and ensure you get crispy, golden perfection.

Heat your pan (or griddle like I have) to medium heat, and add a little olive oil. You don't want the potatoes greasy or oily, but you do want enough to coat the exteriors and ensure you get crispy, golden perfection.

Potatoes desperately need salt, so don't skimp, or you just won't have any flavor. Generously sprinkle with kosher salt, black pepper and garlic powder. These simple seasonings will make the hash browns just plain succulent and fabulous.

Potatoes desperately need salt, so don't skimp, or you just won't have any flavor. Generously sprinkle with kosher salt, black pepper and garlic powder. These simple seasonings will make the hash browns just plain succulent and fabulous.

Feel free to skip the onion - but I wouldn't. By the time the potatoes are crispy and perfect, the onion has cooked down and caramelized, and the flavors are gorgeous together. The hint of sweetness is the perfect foil for the golden, crispy potato.

Feel free to skip the onion - but I wouldn't. By the time the potatoes are crispy and perfect, the onion has cooked down and caramelized, and the flavors are gorgeous together. The hint of sweetness is the perfect foil for the golden, crispy potato.

Once everything is in the pan or on the griddle, stir well, then just let the ingredients sit. The longer the potato has contact with the surface, the crispier and more golden it will be. Stir occasionally, but not so much that you miss the browning.

Once everything is in the pan or on the griddle, stir well, then just let the ingredients sit. The longer the potato has contact with the surface, the crispier and more golden it will be. Stir occasionally, but not so much that you miss the browning.

Just because it's beautiful - sprinkle the finished hash browns with a little minced green onions. The little bit of brightness from the scallions is the perfect finishing touch.

Just because it's beautiful - sprinkle the finished hash browns with a little minced green onions. The little bit of brightness from the scallions is the perfect finishing touch.

© 2018 Jan Charles

Comments

Cerio on April 24, 2018:

That's so delicious. Thanks for sharing the recipe, Jan Charles!

Jan Charles (author) from East Tennessee on April 24, 2018:

Thanks y'all!

Larry W Fish from Raleigh on April 24, 2018:

Oh Jan, I don't know if you was trying to make me hungry but you succeeded. My wife and I love hash browns. I will have to show your recipe to her.

Margie's Southern Kitchen from the USA on April 23, 2018:

Yummy, I love potatoes! I think I will have these for breakfast tomorrow! Good for any meal, thanks for sharing Jan!