Empty My Fridge
Crispy Hash Browns - Golden & Crunchy #shorts
Ingredients
- Potato1 ¼ lb
- Onion powder½ tsp
- Olive oil2 tbsp
- Butter2 tbsp
- Salt
- Black pepper · ground
- Chive1 tbsp
Instructions
- Peel and grate the potatoes, then wring out as much liquid as you can using cheesecloth (or squeeze by handfuls and pat dry with paper towels). Toss with the onion powder.
- Heat a 10-inch cast-iron or nonstick skillet over medium heat until hot but not smoking. Add 1 Tbsp oil or bacon fat and swirl in 1 Tbsp butter.
- Spread the potatoes in an even layer about 1/3 inch thick. Cook undisturbed for 6 minutes until the bottom is browned and crisp; lower the heat if it darkens too fast.
- Season the top with salt and pepper to taste.
- Flip the hash browns. If they won't flip as one piece, cut them into halves or quarters with a pizza cutter and flip the pieces.
- Season the second side with salt and pepper. Drizzle 1 Tbsp oil or bacon fat around the edges and dot the edges with butter.
- Cook without stirring for another 6 minutes, until golden brown and crisp on the second side. Remove from heat and garnish with chives.
Summarized from Natasha's Kitchen's video. Watch it for the details.
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