Easy Hash Browns
Learn how to make crispy homemade hash browns with simple potatoes, onions, and olive oil. Easy breakfast recipe ready in 30 minutes.
Ingredients
- 2 pounds russet potatoes, peeled and shredded
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon fresh cracked black pepper
- 1/2 teaspoon smoked paprika
- 2 tablespoons fresh chives, chopped
- 1 tablespoon fresh parsley, finely minced
Instructions
- 1
Place the shredded potatoes in a clean kitchen towel and squeeze firmly over the sink to remove as much moisture as possible, working in batches if needed.
- 2
Transfer the dried potatoes to a large mixing bowl and add the diced onion, minced garlic, sea salt, black pepper, and smoked paprika.
- 3
Toss the potato mixture together with your hands or a wooden spoon until all ingredients are evenly distributed throughout.
- 4
Heat the extra-virgin olive oil in a large cast-iron skillet or non-stick pan over medium-high heat for about 2 minutes until the oil is shimmering.
- 5
Press the potato mixture into the hot skillet, using a spatula to create an even, compact layer across the entire pan surface.
- 6
Cook without stirring for 8 to 10 minutes until the bottom develops a golden-brown crust and the edges begin to pull away from the sides of the pan.
- 7
Break the hash browns into large chunks using your spatula and flip each section carefully to expose the uncooked side to the hot pan.
- 8
Continue cooking for another 5 to 7 minutes, stirring occasionally, until all sides are crispy and golden brown with some charred edges.
- 9
Taste a small piece and adjust seasoning with additional salt and pepper if needed.
- 10
Transfer the hash browns to a serving platter and immediately sprinkle with fresh chives and parsley.
- 11
Serve while still hot alongside your favorite breakfast protein or on its own.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| extra-virgin olive oil | ghee or avocado oil | Higher smoke point and better heat stability for high-temperature cooking, plus enhanced anti-inflammatory properties |
| russet potatoes | red potatoes or purple potatoes with skin | Red and purple varieties contain more resistant starch when cooled and higher antioxidant content, supporting better blood sugar management and gut health |
| sea salt | pink Himalayan salt or reduced to 1/2 teaspoon | Reduces sodium content significantly while maintaining flavor, beneficial for blood pressure and reducing inflammation |
| yellow onion | green onions or leeks | Green onions add prebiotic compounds that feed beneficial gut bacteria; leeks contain additional polyphenols with anti-inflammatory effects |
| smoked paprika | turmeric or curry powder | Turmeric contains curcumin with powerful anti-inflammatory properties; curry powder adds complexity while supporting metabolic health |
| 3 tablespoons olive oil | 2 tablespoons olive oil or cooking spray | Reduces overall fat and calorie content while maintaining crispy texture through proper moisture removal and high-heat cooking technique |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 240 |
| Total Fat | 11g |
| Saturated Fat | 1g |
| Cholesterol | 0mg |
| Sodium | 280mg |
| Carbohydrates | 32g |
| Fiber | 4g |
| Sugar | 2g |
| Protein | 4g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
