Crispy Breakfast Hash Browns
200kcal
Ingredients
Potato mixture
- 4 pieces potatoes, grated Starchy base that crisps beautifully when excess moisture is removed.
- 1 large egg Binds the grated potatoes so the patties hold together.
- 2 tbsp flour Adds structure and helps create a golden crust.
- salt and pepper Essential seasoning to enhance potato flavor.
Cooking fats and garnish
- 1 tbsp butter Adds rich, nutty flavor and helps with browning.
- 2 tbsp oil Raises the smoke point for crisping without burning.
- chopped chives Fresh, mild onion flavor and a bright garnish.
Method
Preparation
- Peel (optional) and grate 4 potatoes using a box grater over a large bowl to catch the shreds.
- Place the grated potatoes in a clean kitchen towel or cheesecloth and twist to remove as much liquid as possible.
- In the mixing bowl, combine the drained potatoes with 1 egg, 2 tablespoons flour, and salt and pepper to taste. Stir gently until evenly mixed.
Cooking
- Warm 1 tablespoon butter and 2 tablespoons oil in a skillet over medium heat until the butter foams and the oil shimmers.
- Scoop portions of the mixture and form into patties about 2–3 inches wide, pressing slightly to flatten.
- Place patties in the hot skillet and cook undisturbed for 3–5 minutes per side, or until both sides are golden brown and crispy.
- Transfer cooked hash browns to a plate lined with paper towels to remove excess oil.
Serving
- Sprinkle chopped chives over the top and serve immediately while hot.
Nutrition
Serving1gCalories200kcalCarbohydrates30gProtein4gFat8gSaturated Fat3gSodium300mgFiber3gSugar1g
Notes
Remove as much moisture as possible for extra crispiness. Don’t overcrowd the pan and control the heat to prevent burning.