Ingredients
Equipment
Method
- Grate the potatoes using the large holes of a box grater. Place the shredded potatoes in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is crucial for crispy hash browns.
- In a bowl, combine the squeezed shredded potatoes with onion powder, salt, and pepper. Mix well.
- 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 potato mixture to the skillet, pressing it down into an even layer. Cook for 8-10 minutes without disturbing, until the bottom is golden brown and crispy.
- Carefully flip the hash browns using a spatula. Add the remaining 1 tablespoon of olive oil or bacon grease and 1 tablespoon of butter to the skillet around the edges of the hash browns.
- Cook for another 8-10 minutes, until the second side is golden brown and crispy. You can gently press down on the hash browns to ensure even cooking.
- Slide the hash browns onto a cutting board. Let them rest for about 5 minutes before slicing and serving. Garnish with chives, if desired.
Nutrition
Notes
For a larger batch, use a 12-inch skillet and increase the potatoes to 1.5 lbs. If using a griddle, ensure the potato layer is about 1/3 inch thick.