Crispy Skillet Hash Browns
Shredded potatoes pressed into a golden, crispy cake in a cast-iron skillet—breakfast gold. Finish with a fried egg or a dollop of sour cream for a complete plate.
- Total time
- 20 min
- Servings
- 2
- Calories
- 285
- Protein
- 4g
Ingredients
- 1.5 lb russet potatoes
- ½ whole onion, small
- 4 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp fresh thyme or chives (optional)
Instructions
- 1
Peel potatoes, then shred into a bowl using a box grater or food processor. Work quickly to prevent browning.
- 2
Squeeze shredded potato firmly in a clean kitchen towel over the sink to remove excess moisture—this is critical for crispness.
- 3
Finely mince half a small onion and add to the dried potato with salt and pepper. Toss to combine.
- 4
Heat 2 tbsp olive oil in a 10-inch cast-iron skillet over medium-high heat until it shimmers, ~60 seconds.
- 5
Add half the potato mixture and press firmly with a spatula into an even layer. Don't stir—let it sit.
- 6
Cook undisturbed for 6–8 minutes until the bottom is deep golden brown and edges pull away from the pan.
- 7
Slide spatula under the cake, carefully flip it in sections, and press down. Cook the other side 5–6 minutes until crispy.
- 8
Slide onto a plate. Repeat with remaining 2 tbsp oil and potato mixture. Garnish with fresh herbs if desired.
Tools you’ll need
- 10-inch cast-iron skillet
- box grater or food processor
- kitchen towel
- bowl
- spatula
- measuring spoons
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