Crispy Hash Brown Skillet
These golden and crispy hash browns are made from scratch in just 15 minutes for the ultimate quick breakfast side or main. Shredded potatoes pan-fried to perfection with a crunchy exterior and fluffy interior.
Shredded potato patties fried until deeply golden and crispy in a hot skillet in 15 minutes.
Nutrition per serving
Ingredients
main
cooking
seasoning
garnish
Instructions
Prepare the potatoes
Grate the potatoes using a box grater, then place the shreds in a clean kitchen towel and wring out as much moisture as possible. This is the key step to getting them crispy.
Season the potatoes
Transfer the squeezed potato shreds to a bowl, season generously with salt, pepper, garlic powder, and onion powder, and toss to combine evenly.
Fry until crispy
Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Add the potato mixture and press down firmly into an even layer. Cook undisturbed for 4 to 5 minutes until the bottom is deeply golden, then flip in sections and cook another 4 minutes.
Serve
Slide onto a plate, garnish with fresh chives, and serve immediately with ketchup or eggs.
Substitutions
Common mistakes
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