Ingredients
Equipment
Method
- Peel the potatoes and shred them using a box grater or food processor. Place the shredded potatoes in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is crucial for achieving crispy hash browns.
- Transfer the dried shredded potatoes to a bowl. Add the onion powder, salt, and pepper. Toss gently to combine.
- Heat 1 tablespoon of olive oil or bacon grease and 1 tablespoon of butter in a 10-inch skillet over medium-high heat until shimmering.
- Add the shredded potato mixture to the hot skillet, spreading it into an even layer. Press down gently with a spatula.
- Cook for 8-10 minutes without disturbing, until the bottom is golden brown and crispy. You can check by lifting an edge with a spatula.
- Carefully flip the hash browns using a spatula or by inverting the skillet onto a plate, then sliding it back into the skillet. Add the remaining 1 tablespoon of olive oil or bacon grease and 1 tablespoon of butter to the skillet.
- Cook for another 8-10 minutes on the second side, until golden brown and cooked through. If needed, you can break it into smaller pieces as it cooks.
- Slide the crispy hash browns onto a serving plate. Garnish with chives, if desired. Serve immediately.
Nutrition
Notes
For a gluten-free and diabetic-friendly meal, serve these hash browns with eggs, avocado, or a side of fresh fruit. You can also experiment with different spices like garlic powder or paprika for added flavor.