Hash Browns are one of my favorite breakfast sides. They also can be a great as a dinner side as well! And fresh hash browns from scratch are not only extremely tasty, but simple to make. The recipe below are for basic hash browns but feel free to add onions, peppers, or cheese to your dish to mix things up a bit. If adding onions or peppers, combine them with the shredded potatoes before frying. If adding cheese, sprinkle shredded cheese on top of the potatoes after they have been flipped in the pan so not to burn the cheese.
I have not listed quantities below because it all depends on how many people you are serving. When in doubt, think one medium size potato per person.
Homemade Hash Browns
- Russet Potatoes
- Olive Oil
- Kosher Salt
- Cracked Black Pepper
Using the largest grater portion of a cheese grater, grate each potato until they all shredded into a bowl.
Heat a large fry pan to medium heat. Add just enough olive oil to coat the bottom of the pan.
Once oil is heated, add shredded potatoes to pan. Create an even layer of potatoes to cover the pan.
Sprinkle with kosher salt and cracked black pepper to taste.
Don’t touch or fidget with the potatoes! This is very important. Let them cook without any handling for 10 minutes or until golden brown on the bottom.
Flip the hash browns over and sprinkle with more cracked black pepper.
Let cook for another 7 to 10 minutes, or until the other side is golden.