35m$1.52Crispy Shredded Hash Browns
Golden, pan-crisped shredded potatoes with buttery edges, a tender center, and classic American breakfast flavor.
Shopping options
fine sea salt
0.75 Teaspoon
Selina Naturally Celtic Sea Salt Fine Ground Bagged
2%
onion powder
0.25 Teaspoon
Spice Islands Onion Powder, 2.2 oz
1%
canola oil
2 Tablespoon
Kroger® 100% Pure Canola Oil
2%
garlic powder
0.25 Teaspoon
McCormick Garlic Powder
1%
unsalted butter
2 Tablespoon
Kroger® Unsalted Butter Sticks
6%
ground black pepper
0.25 Teaspoon
Smart Way™ Ground Black Pepper
1%
russet potatoes
1 Pound
Russet Potato
67%
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- russet potatoes-1 pound
- canola oil-2 tablespoons
- unsalted butter-2 tablespoons
- fine sea salt-0.75 teaspoons
- onion powder-0.25 teaspoons
- ground black pepper-0.25 teaspoons
- garlic powder-0.25 teaspoons
Scrub and peel the potatoes, then shred them on the large holes of a box grater. Place the shreds in a colander and rinse under cold running water, tossing gently, until the water is nearly clear.
Keep fingertips away from the grater holes and stop grating before the potato becomes too small to hold securely.
Spread the potatoes over a clean kitchen towel. Roll up the towel and squeeze out as much water as possible. Unroll, loosen the shreds, and squeeze again with a dry section of the towel; they should feel dry and fluffy rather than slick.
Combine the salt, onion powder, black pepper, and garlic powder in a small bowl. Heat the skillet over medium-high heat for 2 minutes. Just before cooking, toss the dry potatoes evenly with the seasonings.
Keep the skillet handle turned inward while heating the pan.
Add the canola oil and butter to the skillet. When the butter has melted and its foam begins to subside, swirl the fats across the skillet. Add the potatoes, spread them loosely into an even layer about 1/2 inch thick, and press lightly without compacting them.
Dry the potatoes thoroughly and lower them gently into the skillet to limit splattering from the hot fat. Use a dry oven mitt when handling the hot pan.
Cook without stirring for 6 to 8 minutes, reducing the heat to medium if the butter begins to scorch. When the edges are crisp and the underside is deeply golden brown, divide the potatoes into four sections with the spatula.
Reduce the heat if the butter begins to scorch, and keep hands away from the hot skillet surface.
Flip each section carefully and press lightly for good skillet contact. Cook for another 5 to 7 minutes, until the second side is browned and the potato centers are tender.
Flip the sections carefully with the spatula to avoid contact with hot fat and the skillet.
Transfer the hash browns to a platter in a single layer, crisp side up, and serve immediately.
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