The Easiest Crispiest Hash Browns

In my opinion, breakfast is not complete without those crispy potatoes! This recipe is super easy, using fresh potatoes, to get the best side dish for your weekend brunches.  You don’t have to stop at breakfast though! These are delicious with pulled pork, sloppy joe’s or almost any protein you can think of! You really can’t go wrong with crispy potatoes…ever.

Big weekend breakfasts have always been a thing in our household.  Saturdays were either crepes, pancakes, or French toast always with bacon.  My mom, who was never a morning person, loved to make breakfast even if she rarely ate it herself.  Usually, our neighbors (who happen to be our cousins) would come over as well, always plenty to share. 

Nowadays, my menu looks a little different but I still love making big weekend breakfasts and these hash browns are ALWAYS on the menu. 

One of the best things you learn on Whole30 is reading labels.  You’d be so surprised how many things have sugar added! Seemingly unnecessarily, because when you switch to compliant foods without it you’re not missing a beat! Anyways, with hash browns I used to always just buy frozen shredded potatoes until I started reading the labels.  Why buy something with preservatives or who knows what added when you can quickly shred fresh potatoes yourself!  To me, the convenience of already shredded potatoes is not worth it and I think you’ll agree after you try these for yourselves! 

Tips, Tricks & Tools

To shred the potatoes I use my food processor with the shredding plate, mine is so old I can’t find it.  If you don’t have a food processor I highly suggest the investment (and they don’t cost that much).  It’s super helpful for so many recipes including: cauliflower rice, celery root rice, cauliflower mash, sweet potato mash, the list goes on and on! If I were to buy one again, I’d go for this one coming in at $50, or I’d go a little nicer with this one coming in at $100.

One of the keys to making these crispy is using my lodge cast iron skillet.  It stays nice and hot and helps get the potatoes nice and crispy. Again, if you don’t have one of these, they are super affordable (less than $30) and I use it constantly in my recipes!

Don’t be afraid of the olive oil, you may have to add more as your potatoes are cooking.  Making sure the oil is hot, it’ll be shimmery when it’s ready, will ensure your potatoes aren’t just soaking up the olive oil. 

Seasonings…use whatever you like! When I make these with breakfast tacos I go for more Mexican spices, or keep it simple with salt and pepper. Endless possibilities folks!

The Easiest Crispiest Hash Browns

Jackie
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast, Side Dish
Servings 4

Ingredients
  

  • 5 tbsp Olive Oil May need more
  • 3 large Russet Potatoes Peeled and Shredded
  • Salt & Pepper

Instructions
 

  • Prepare your potatoes and toss in a bowl with seasoning
  • Heat a medium/large skillet over med/high heat
  • One heated add your olive oil and when shimmering add in the potatoes getting them as even across the pan as you can
  • Let cook for 5-6 minutes and flip in sections
  • Keep cooking and flipping until super crispy
Keyword Gluten Free, Whole30

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