Breakfast Potatoes (Hash Browns)
Ingredients:
- 692 g (4 medium) russet potatoes
- 16 g (2 tbsp) cornstarch
- 45 ml (3 tbsp) neutral oil
- 3 g (1 tsp) garlic powder
- 2.3 g (1 tsp) onion powder
- 1.2 g (1/2 tsp) smoked paprika
- 4.5 g (3/4 tsp) salt
- 0.5 g (1/4 tsp) black pepper
Equipments:
Features:
Soy-Free
Gluten-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Squeeze out as much liquid from the grated potatoes as you possibly can — this is the single biggest factor in getting genuinely crispy hash browns instead of steamed, soggy ones.
Instructions:
- Grate & Drain: Grate the potatoes using a box grater, then transfer to a clean kitchen towel and squeeze out as much excess liquid as possible.
- Season: In a bowl, toss the grated potatoes with cornstarch, garlic powder, onion powder, smoked paprika, salt, and pepper until evenly coated.
- Heat the Oil: Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high heat.
- Form the Patties: Divide the potato mixture into 4 mounds in the skillet, pressing each into a flat patty.
- Cook: Cook for 5-6 minutes per side, pressing down occasionally, until deeply golden and crisp.
- Add More Oil: Add the remaining oil as needed when flipping.
- Drain & Serve: Drain briefly on paper towels and serve hot.
Notes: Read through the full recipe before starting so you have all ingredients prepped and ready to go.
Tips: Taste as you go and adjust seasoning to your preference before serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Swaps: Feel free to swap in seasonal vegetables or pantry staples you have on hand, adjusting cook time as needed.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The russet potatoes adds heartiness and a creamy texture once cooked. The cornstarch thickens the mixture to give it the right body and texture. The neutral oil keeps the fat neutral so the other ingredients can shine. The garlic powder builds a savory, aromatic base.
Breakfast Potatoes (Hash Browns)
Ingredients:
- 692 g (4 medium) russet potatoes
- 16 g (2 tbsp) cornstarch
- 45 ml (3 tbsp) neutral oil
- 3 g (1 tsp) garlic powder
- 2.3 g (1 tsp) onion powder
- 1.2 g (1/2 tsp) smoked paprika
- 4.5 g (3/4 tsp) salt
- 0.5 g (1/4 tsp) black pepper
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The russet potatoes adds heartiness and a creamy texture once cooked. The cornstarch thickens the mixture to give it the right body and texture. The neutral oil keeps the fat neutral so the other ingredients can shine. The garlic powder builds a savory, aromatic base.
Prep:
Squeeze out as much liquid from the grated potatoes as you possibly can — this is the single biggest factor in getting genuinely crispy hash browns instead of steamed, soggy ones.
Instructions:
- Grate & Drain: Grate the potatoes using a box grater, then transfer to a clean kitchen towel and squeeze out as much excess liquid as possible.
- Season: In a bowl, toss the grated potatoes with cornstarch, garlic powder, onion powder, smoked paprika, salt, and pepper until evenly coated.
- Heat the Oil: Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high heat.
- Form the Patties: Divide the potato mixture into 4 mounds in the skillet, pressing each into a flat patty.
- Cook: Cook for 5-6 minutes per side, pressing down occasionally, until deeply golden and crisp.
- Add More Oil: Add the remaining oil as needed when flipping.
- Drain & Serve: Drain briefly on paper towels and serve hot.
