How to Make Crispy Homemade Hash Brown Potatoes
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!
- 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
- 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.
- 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.
- 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.
- 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.
- Sprinkle with minced scallions and serve!
© 2018 Jan Charles