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- 4 medium russet potatoes - 1 small onion, finely grated - 2 tablespoons all-purpose flour - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/4 teaspoon garlic powder - 1/4 teaspoon smoked paprika - 3 tablespoons vegetable oil (or clarified butter)

Crispy Homemade Hash Browns

Elevate your breakfast with crispy homemade hash browns! This simple and delightful recipe features russet potatoes and a touch of onion for flavor. Follow easy steps to achieve that golden crisp you love. Perfect for brunch or any meal, customize with your favorite toppings like sour cream or a sunny-side-up egg. Ready to impress? Click through for the full recipe and tips on achieving the ultimate crispy hash browns!
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Ingredients
  

4 medium russet potatoes

1 small onion, finely grated

2 tablespoons all-purpose flour

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon garlic powder

1/4 teaspoon smoked paprika

3 tablespoons vegetable oil (or clarified butter)

Instructions
 

Start by peeling the russet potatoes. Using a grater, coarsely shred the potatoes into a large mixing bowl.

    Rinse the shredded potatoes in cold water to remove excess starch and then drain them well in a fine-mesh strainer.

      Using a clean kitchen towel or paper towels, wrap the drained potatoes and squeeze out as much moisture as possible. This step is crucial for achieving crispiness.

        In the same bowl as the potatoes, add the grated onion, flour, salt, pepper, garlic powder, and smoked paprika. Mix everything together until the potatoes are well coated.

          Heat 1 tablespoon of oil in a large non-stick skillet over medium heat. Once the oil is shimmering, add half of the potato mixture, pressing it down with a spatula to form a flat, even layer.

            Cook for about 5-7 minutes until the bottom is golden brown and crispy. Carefully flip the hash brown over and cook the other side for another 5-7 minutes until crispy. Add more oil if needed.

              Once cooked, transfer the hash browns to a plate lined with paper towels to absorb excess oil. Repeat the process with the remaining potato mixture.

                Serve hot with your favorite toppings like sour cream, chives, or even a sunny-side-up egg on top!

                  Prep Time 20 min | Total Time 30 min | Servings 4