Description
Simple, crispy homemade hashbrowns made from shredded potatoes, perfectly golden on the outside and tender inside.
Ingredients
- 3 medium russet potatoes, peeled
- 2 tbsp butter or oil
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- 1 tbsp chopped parsley (optional)
Instructions
- Shred the peeled potatoes using a grater.
- Place the shredded potatoes in cold water and rinse until the water runs clear to remove excess starch.
- Drain well, then squeeze out all moisture using a clean towel.
- Heat butter or oil in a large skillet over medium heat.
- Spread the potatoes in an even layer, pressing gently.
- Season with salt, pepper, and garlic powder.
- Cook 5–7 minutes until the bottom is golden and crispy.
- Flip in sections and cook another 5–7 minutes.
- Garnish with parsley and serve hot.
Notes
- Removing moisture is key to maximum crispiness.
- Add onions or peppers for extra flavor.
- Use pre-shredded hashbrowns for quicker prep.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Side Dish
- Method: Pan-Fried
- Cuisine: American