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.
- 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 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 test by lifting an edge with a spatula.
- Carefully flip the hash browns using a spatula, or by inverting the skillet onto a plate and 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, until the second side is golden brown and crispy. You may need to adjust the heat to prevent burning.
- 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 1.5 lbs of potatoes. If using a griddle, ensure the potato layer is about 1/3 inch thick.