If you’re a fan of classic hash browns that have a bit of a crunch on the outside with a soft inside, this is the recipe to use for your next breakfast or brunch. Once you’ve made a big batch of them, they reheat really well. Feel free to increase the ingredients to make more for the week. If you scramble in an egg, the hash browns take on a whole new dynamic.
Stir the potatoes frequently as they cook. You want a crispy crust to form on the bottom layer of the potatoes. Keep flipping them and mixing them until they are soft and crispy on the outside.
Potatoes: Wash your potatoes before beginning. Peel them completely, and grate them using a box grater. Place the shredded potatoes in a large bowl, and rinse them a couple of times with cold water. You’re doing this to remove some of the excess starch that is present. Drain them completely, and dry with paper towels as best you can.
Butter: Melt the butter in a large skillet on medium to high heat. Place the potatoes in the pan once the butter is completely melted.
Salt and pepper: Salt and pepper the potatoes to taste.
Cayenne pepper: Add ¼ of a teaspoon of cayenne pepper to the potatoes.
Paprika: Add ¼ of a teaspoon of paprika to the potatoes as they cook.
Garlic powder: A pinch of garlic powder on the hash browns is adequate.
These hash browns are really versatile. You can easily eat them by themselves, but you can also add them with a side of sour cream if you’d like. They go well with over easy eggs that run into the hash browns. Serve with any other breakfast items of your choice like sausage, ham, bagels and fruit. You can keep the hash browns warm on low inside of the skillet, but they can also be transferred over to a baking dish that you cover and keep in the oven at 325 degrees.
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