Ingredients
Equipment
Method
- Grate the potatoes using 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 achieving crispy hash browns.
- In a bowl, toss the shredded potatoes with onion powder, salt, and pepper. If using, add 1 tablespoon of the oil and 1 tablespoon of the butter to the bowl and toss to combine.
- Heat the remaining 1 tablespoon of oil and 1 tablespoon of butter in a 10-inch skillet over medium-high heat until the butter is melted and shimmering.
- Add the shredded potatoes to the hot skillet in an even layer. Press down gently with a spatula to form a cohesive pancake.
- Cook for 8-10 minutes without disturbing, until the bottom is deeply golden brown and crispy. You can lift an edge with a spatula to check for browning.
- Carefully flip the hash brown pancake using a spatula. Cook for another 8-10 minutes on the second side until golden brown and cooked through.
- Slide the hash browns onto a cutting board. Let them rest for 5 minutes before slicing and serving. Garnish with chives, if desired.
Nutrition
Notes
For a keto or low-carb version, you can omit the potatoes and use shredded cauliflower or jicama instead. Adjust cooking times as needed for alternative ingredients.