These light, crispy hash browns are such a joy when you want something golden and satisfying without a heavy feeling. They cook up beautifully with minimal oil, and the texture is everything crunchy edges, tender centers, and so simple you’ll want to make them every morning.
Ingredients
- 2 medium russet potatoes, peeled
- 1 tbsp olive oil (or avocado oil)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder (optional)
- 1 tbsp chopped parsley (optional for color)
Optional swaps: Use sweet potatoes for a slightly sweeter, fiber-rich version, or add a pinch of smoked paprika for a deeper flavor.
Steps
- Grate the potatoes using the large holes of a box grater. Don’t worrynthey’ll look a little wet at first.
- Squeeze out the moisture by pressing the grated potatoes in a clean towel. The drier they are, the crispier they get.
- Season the potatoes with salt, pepper, and any optional spices. Toss gently to distribute everything evenly.
- Preheat a nonstick skillet over medium heat with just 1 tablespoon of oil. A thin layer truly is enough.
- Press the potatoes into the pan in an even layer. Let them cook without moving them for 4–5 minutes this stillness builds that gorgeous crust.
- Flip carefully using a wide spatula, then cook another 3–4 minutes until deeply golden.
- Finish with parsley if you like, and serve right away while the edges are irresistibly crisp.
Chef’s Tips
- Dry potatoes = crispy results. Take an extra 10 seconds to squeeze out as much liquid as you can.
- Avoid overcrowding the pan; a thinner layer cooks more evenly and crisps better.
- Keep warm in the oven at 200°F if you’re making multiple batches.
Variations
- Air-Fryer Hash Browns: Spread seasoned potatoes in a thin layer and cook at 380°F for 10–12 minutes, shaking once halfway.
- Onion Hash Browns: Add 2 tablespoons of finely grated onion to the potato mixture for a diner-style flavor.
- Low-Carb Twist: Use grated zucchini just salt it first and squeeze thoroughly.