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Hash Browns Recipe

3.67 from 12 votes

Here's how to make hash browns that are beautifully browned, always crispy, and perfectly seasoned. This recipe won't let you down!

Prep Time: 10

Cook Time: 20

Total Time: 30

Yield: 4 Servings

Course: Breakfast, Brunch

Cuisine: American

Ingredients

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

Instructions

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.

Nutrition

Serving: 1/4 slice, Calories: 129kcal, Carbohydrates: 25.5g, Protein: 5g, Fat: 1.5g, Saturated Fat: 0.5g, Cholesterol: 46.5mg, Sodium: 306mg, Fiber: 2.5g, Sugar: 1g

- WW Points: 1

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