Absolutely! Here’s a simple and crispy hash browns recipe—perfect for breakfast or as a side dish. I’ll give both stovetop and oven/air fryer options.
1. Stovetop Crispy Hash Browns
Ingredients (serves 2–4)
- 2 large potatoes (Russet or Yukon Gold are best)
- 1 small onion, finely chopped (optional)
- 2–3 tbsp vegetable oil or butter
- Salt and pepper to taste
Instructions:
- Prep the potatoes:
- Peel (optional) and grate the potatoes.
- Place in a clean kitchen towel or paper towels and squeeze out as much moisture as possible.
- Mix with onion (optional):
- In a bowl, combine grated potatoes, onion, salt, and pepper.
- Heat the pan:
- Medium-high heat with oil or butter.
- Cook the hash browns:
- Spread potatoes evenly in the pan, pressing lightly.
- Cook undisturbed for 4–5 minutes until the bottom is golden and crispy.
- Flip in sections and cook another 4–5 minutes.
- Serve:
- Serve hot with ketchup, eggs, or your favorite breakfast sides.
2. Oven or Air Fryer Hash Browns (Healthier Option)
Ingredients: Same as above, plus optional cooking spray.
Instructions:
- Prep potatoes:
- Grate and squeeze out excess moisture.
- Preheat oven or air fryer:
- Oven: 425°F (220°C)
- Air fryer: 400°F (200°C)
- Spread potatoes:
- Toss with 1–2 tbsp oil and seasonings.
- Oven: Spread in a single layer on a baking sheet.
- Air fryer: Place in basket in a single layer (may need batches).
- Cook:
- Oven: 20–25 minutes, flipping halfway through.
- Air fryer: 15–20 minutes, shaking halfway, until crispy and golden.
Tips:
- For extra crispiness, don’t overcrowd the pan or basket.
- You can mix in shredded cheese, cooked bacon bits, or herbs for flavor.
- If you want really thin and crunchy hash browns, press them firmly and spread in a thin layer.
If you want, I can give a super-cheesy, restaurant-style hash browns recipe that comes out golden and extra crispy every time.
Do you want me to do that?
