These crisp, perfectly cooked homemade hash browns are made in a skillet, with shredded potatoes, scallions and seasoning for the perfect breakfast side dish to go with your morning eggs.
Making them from scratch is so much healthier than buying the frozen kind, and here I use just a little oil, the cast iron skillet helps brown the edges.
I love hash browns, but hate when they lack flavor. Spices I am sure you already have in your spice rack like salt, garlic powder, onion powder, paprika and chili powder give these potatoes so much flavor. You can shred the potatoes with a box grater or use a food processor. If you use frozen, let them thaw, and squeeze excess liquid before mixing. Leftovers can be refrigerated and reheated for the week.
Hash Brown Recipe
- 2 medium russet potatoes, skin on, 7 ounces each
- 3 medium scallions, green and white separated, finely chopped
- 1/4 cup all-purpose or gluten-free flour
- 1 large egg, beaten
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/8 teaspoon black pepper
- olive oil spray
- Shred the potatoes in a food processor or with a box grater. Rinse shredded potatoes until water is clear, then drain and squeeze dry with a towel. Place shreds to a plate lined with 2 layers of paper towels. Cook in a microwave on high for 2 minutes.
- Transfer to a bowl, let it cool a few minutes then mix in the scallion whites, flour, egg, salt, garlic powder, onion powder, chili powder, paprika and black pepper until evenly distributed.
- Heat a cast iron skillet on medium to medium-low heat. When hot generously spray with oil, then add the potatoes in an even layer.
- Cook until nicely browned on the bottom, about 7 to 8 minutes. Slide onto a plate, spray the skillet again then place the other side into the skillet, cook until brown on the other side, about 7 to 8 minutes more. Garnish with scallion greens.