Crispy Hash Browns

SIMPLY RECIPES(35)
Ray: "I burned the hash, but I know to check it earlier…" Read More
4Ingredients
20Minutes
160Calories

Ingredients

US|METRIC
  • 3 tablespoons olive oil (canola oil, or rice bran oil)
  • 1 pound russet baking potatoes
  • salt
  • pepper
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    NutritionView More

    160Calories
    Sodium9% DV210mg
    Fat15% DV10g
    Protein8% DV4g
    Carbs5% DV15g
    Fiber16% DV4g
    Calories160Calories from Fat90
    % DAILY VALUE
    Total Fat10g15%
    Saturated Fat1.5g8%
    Trans Fat
    Cholesterol
    Sodium210mg9%
    Potassium500mg14%
    Protein4g8%
    Calories from Fat90
    % DAILY VALUE
    Total Carbohydrate15g5%
    Dietary Fiber4g16%
    Sugars0g0%
    Vitamin A0%
    Vitamin C20%
    Calcium6%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(35)

    Ray 15 days ago
    I burned the hash, but I know to check it earlier next time! Was very simple and tasted great!
    Rachel Minervini 4 months ago
    I didn’t have a potato ricer so I just used a clean hand towel to press and wring the potatoes. Came out great!
    Nitty S. 5 months ago
    not bad. i didnt have a potato ricer,so i used a clean cloth. it didnt turn out very flaky or crispy though. so im a bit disappointed. i added some Chaat Masala for extra flavour and grated some cheddar on top while the hash browns were still warm. that added a nice touch
    Yummly User P. a year ago
    Great, the family loved it!
    CarolineM a year ago
    I added flour and egg white so they could stick together and grated a bit of onion, tasted amazing
    Mohns a year ago
    Amazing if you add garlic salt and paprika!
    Chris Butler a year ago
    There’s nothing to bind it together, you might as well just make French fries.....
    Cindy R. a year ago
    Great recipe. Thanks for sharing.
    Jenny a year ago
    Great. Very easy and tasty. I just pressed the shredded potatoes dry with paper towels. Took probably 10 minutes to cook. No need to use more than the listed amount of oil; even if it doesn't cover the whole pan and just pools in the middle.
    Lux a year ago
    was looking for a way to make them crispy, and found this. i made them the way my mother did, but used the cloth extraction method to make them crispy. worked just fine, and will be making hash browns more often!
    M O. a year ago
    they didnt stick together enough but thats probably my fault. they were still very good though!!
    Nic J. a year ago
    So easy and yum! Will definitely make this again.
    Bejan Saeedi a year ago
    Delicious! Would definitely make again!
    Ali Areef a year ago
    i really like this recipe
    good godly it was very delicious
    Amy 2 years ago
    It turned out just amazing and i love this recipe.
    Pedro Llauró 2 years ago
    Turned out great! Still mushy though i should buy a ricer instead of using cloth...
    Dan LaFreinere 2 years ago
    Was good wish I had a better way to get water out tho
    Yan 2 years ago
    It turned out great!
    Margot Camposano 2 years ago
    I added some curry powder and it turned out so good :)
    Jay 2 years ago
    I would add a little garlic and onion powder to this.
    David 2 years ago
    Great With a touch of garlic salt and pepper
    888 2 years ago
    Lacking proper seasoning
    Alicia W. 2 years ago
    This recipe was wonderful. Cooking the potatoes in small batches so you could get the crispy outer layer. No leftovers from a large pan prepared.
    Star 2 years ago
    C’est une bonne alternative et ça fait changement. J’ai rajouté du fromage et ma famille a adoré. It was really good and tasty.
    Migdalis M. 2 years ago
    Muy buena receta. Yo le agregué un poco de pimienta y nuez moscada fresca. Lo dejé cocinar 13 min por un lado y 10 min por el otro, a temperatura media! Quedó perfecta!
    Rugervic 2 years ago
    I used the cloth extracting method and they turned out nice and crispy
    Stratton Phillips 2 years ago
    Very tasty! I definitely will make again. Added a shake of garlic and onion powder, along with some Italian seasoning. Some shredded cheese on top would be splendid I think. Be careful and patient. I made a large batch and these get the crunchiest and bestest when fried in a thin layer.
    Victoria M. 2 years ago
    No soggy potatoes!! Wonderful tip, they came out great.
    Kathy 2 years ago
    Really easy to make and really good to eat.

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