Crispy Pan Hash Browns
Shredded potatoes pan-fried until golden and crispy on the outside, tender within. Seasoned simply with salt, pepper, and a touch of garlic for maximum breakfast appeal.
- Total time
- 20 min
- Servings
- 2
- Calories
- 285
- Protein
- 3g
Ingredients
- 1 lb russet potatoes
- 3 tbsp olive oil
- 2 cloves garlic, minced
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Peel potatoes. Shred using the large holes of a box grater into a clean kitchen towel.
- 2
Squeeze shredded potatoes hard over the sink to remove as much liquid as possible.
- 3
Heat olive oil in a 10-inch skillet over medium-high until shimmering, about 90 seconds.
- 4
Add garlic and cook until fragrant, 30 seconds. Stir in potatoes, salt, and pepper.
- 5
Press potatoes into a thin, even layer. Cook without stirring until bottom is golden brown, 6-8 minutes.
- 6
Break hash browns into chunks. Flip and cook second side until crispy, 4-5 minutes more.
- 7
Serve hot.
Tools you’ll need
- box grater
- kitchen towel
- 10-inch skillet
- spatula or wooden spoon
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