These Crispy hashbrowns are perfect for breakfast. They are better then store bought!
These hashbrowns are so good. All you need is potatoes, butter, salt, parsley, and a lot of patience. The potatoes have to be cooked low and slow to get the delicious crispiness that you will experience when you eat them. Although it takes a little while for it to cook, the prep time is fast. All you have to do to cook it is flip it once, stay by to make sure it doesn’t burn, and serve. Trust me, it’s worth the effort. This recipe can be doubled or tripled if you have a large skillet. I hope you love it!
Crispy Hash Browns
2 medium russet potatoes
1 tablespoon salted butter
1 teaspoon kosher salt, or more, to taste
1 teaspoon chopped parsley (optional)
- Heat a non-stick skillet or cast-iron skillet over low heat for 2-3 minutes.
- Shred potatoes. Use cheese cloth or a strainer and spoon to squeeze out the starch/liquid in the potatoes and set aside.
- Melt butter in the skillet and add potatoes in an even layer and sprinkle half of the salt over the potatoes. Cook until crispy on the one side over low heat, about 15 minutes.
- Flip and evenly sprinkle the remaining salt over the potatoes and cook until other side is crispy, about 12-15 minutes. Serve immediately garnished with parsley, if desired.
*The nutrition facts are based off the products I used, and the size of my potatoes.