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Craving a crispy, golden delight for your breakfast? Look no further than this single serve Hash Browns For One! Crafted from just one small to medium potato, this hash browns recipe are a breeze to make. In minutes, you’ll transform simple ingredients into a buttery, crisp masterpiece. This small batch hash browns recipe is the epitome of simplicity and flavor, perfect for those who love cooking just enough for one without the fuss of leftovers.
Pair these hash browns with eggs prepared to your preference or indulge in them alongside luxurious Eggs Benedict, fluffy Butter Swim Biscuits, and a side of crispy bacon.
Why You’ll Love This Small Batch Hash Browns Recipe
- Perfect Portion: Just one potato yields the ideal amount for a single serving.
- Quick and Easy: It’s a simple recipe that cooks in minutes, saving time and effort.
- Incredibly Delicious: Expect buttery, perfectly spiced flavors in every bite.
- Versatile: Easily double or triple the recipe if needed.
- Crispy Texture: Achieve that sought-after crispiness with simple cooking techniques.
Ingredient Notes
- Potato: Choose a single russet potato in this recipe. Known for its starchy quality and ability to crisp up, russet potatoes are ideal for hash browns. If you’ve got leftover potatoes, consider using one in Clam Chowder, Potato Gnocchi, or in a small batch of Baked French Fries.
- Butter: Use salted or unsalted butter.
- Seasonings: Use salt, black pepper, and garlic powder.
If you have any ingredients leftover from this small hash browns recipe, check out our Leftover Ingredients Recipe Finder.
Recipe Variations
Elevate your hash browns with these creative twists! Experimenting with variations can bring a whole new dimension of flavor and enjoyment to this classic dish. Here are some exciting options to try:
- Cheesy Hash Browns: Mix in some shredded cheese for a gooey, delicious twist.
- Spicy Hash Browns: Add a dash of cayenne pepper or chopped jalapeños for a spicy kick.
- Herbed Hash Browns: Stir in some fresh herbs like parsley or chives for a fresh flavor.
- Bacon-Infused Hash Browns: Incorporate crispy bacon bits for a smoky, savory taste.
- Vegetable-Loaded Hash Browns: Add finely chopped onions, bell peppers, or mushrooms for added texture and nutrients.
- Greek-Style Hash Browns: Mix in feta cheese and olives, and season with oregano for a Mediterranean twist.
How To Make Hash Browns
These step-by-step photos and instructions help you visualize how to make a single serving of hash browns. See the recipe box below for ingredient amounts and full recipe instructions.
- Preparation: Start by scrubbing and peeling the potato.
- Shredding: Use a food processor or a box grater to shred the potato into thin strips.
- Soaking: Immediately immerse the shredded potatoes in a bowl of cold water. This step is crucial as it removes excess starch and prevents browning.
- Rinsing and Drying: Drain the potatoes in a colander, then rinse with clean water. Squeeze out the water and spread them on a clean towel, giving an extra squeeze to ensure they’re dry.
- Cooking: Melt butter in a skillet. Place the potatoes in the skillet, cooking them for 4-5 minutes undisturbed until golden brown on the bottom. Flip them over, season with your chosen spices, break any large pieces, and cook until they’re completely done.
Expert Tips
- Rinse Potatoes Thoroughly: Ensure to wash the potatoes well before cooking. Soak and slosh them in water to release starch, then rinse thoroughly for the best results.
- Dry Potatoes Completely: Achieving crispness is key. Dry the potatoes thoroughly using a clean dish towel. Squeeze out all the water to avoid soggy hash browns.
- Season Generously: Don’t hesitate to adjust the seasoning according to your taste preferences for flavorful hash browns.
- Butter is Key: Add enough butter to the skillet. If the potatoes don’t sizzle, it’s time to add more butter.
- Patience in Flipping: Wait for the perfect golden brown underside before flipping the potatoes. This patience is crucial for beautifully crisp hash browns.
Serving Suggestions
A wonderful breakfast or side dish, these hash browns are versatile:
- Pair with Eggs: Serve alongside Cheesy Baked Eggs or an Egg Wrap for a fulfilling breakfast.
- Top with Cheese: Sprinkle some grated cheese over the top for a cheesy twist.
- Side for Sandwiches: Pair these hash browns with your preferred sandwich, such as a Breakfast Sandwich or a Sloppy Joe to create a fulfilling meal.
- Add to Bowls: Incorporate into an egg breakfast bowl.
- As a Base: Use as a base for a savory breakfast hash with additional ingredients like bacon or sausage.
Frequently Asked Questions
For small batch hash browns using an 8 to 9-ounce potato, a 10 to 12-inch skillet is ideal. Both cast iron and non-stick skillets work well; cast iron delivers a crispier crust. If you have a 6-inch skillet, it’s usable but requires cooking in two batches.
When selecting potatoes, russet potatoes are the top choice for hash browns. Their high starch and low water content make them ideal, as they become dry and fluffy when cooked, unlike waxy potatoes like Yukon Golds that may become soggy.
They should be golden brown and crispy on the edges.
Absolutely, just substitute the butter with your favorite plant-based oil.
While best served fresh, you can refrigerate them for a day and reheat in a pan.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you would like additional information on the dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes we use, please visit our Store page.
If you’ve tried these hash browns or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
Hash Browns For One
Equipment
Ingredients
- 1 (8-ounce) russet potato peeled
- 1 tablespoon salted butter
- ¼ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- ⅛ teaspoon garlic powder
Instructions
- Using the largest holes on a box grater or a food processor, shred potato.
- Transfer immediately to a large bowl of cold water; stir until water is cloudy. Drain and rinse potatoes well under cool running water to remove any excess starch.
- Transfer potatoes to a clean dish towel. Gather the ends of the towel together and twist, squeezing firmly to wring out liquid. Gently squeeze the potatoes in the dish towel again to make sure all liquid is removed.
- Melt butter in a 10-inch skillet over medium-high heat. Add potatoes and cook, undisturbed, until a golden brown crust forms on the bottom, about 5 minutes.
- Using a rubber spatula, flip the potatoes over and add the seasonings. Use the spatula to break up any large clumps of potatoes and continue to cook, stirring occasionally until potatoes are crisp and browned, 5 minutes. (You might find that you need to add a 1/2 tablespoon or more of butter to the pan if the potatoes start to stick).
- Season to taste with additional salt, if necessary, and serve hot.
Notes
- Rinse Potatoes Thoroughly: Ensure to wash the potatoes well before cooking. Soak and slosh them in water to release starch, then rinse thoroughly for the best results.
- Dry Potatoes Completely: Achieving crispness is key. Dry the potatoes thoroughly using a clean dish towel. Squeeze out all the water to avoid soggy hash browns.
- Season Generously: Don’t hesitate to adjust the seasoning according to your taste preferences for flavorful hash browns.
- Butter is Key: Add enough butter to the skillet. If the potatoes don’t sizzle, it’s time to add more butter.
- Patience in Flipping: Wait for the perfect golden brown underside before flipping the potatoes. This patience is crucial for beautifully crisp hash browns.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
First time I made these they turned out great, now I make them regularly love them
I’m so happy you enjoyed them!
First time I made these. Easy to make and so better than the frozen ones.
Hi Joanie, I ALWAYS look forward to your posts. Loved the recipe for hash browns. I needed help in using my bag of potatoes and you came through. I used the hash browns as a crust for a quiche.( I made mine for breakfast). Came out great!
Thanks
Made these hash browns for Sunday breakfast. So simple and fun to prepare. I drained the shredded potatoes in a nut milk bag and it made the prep all that more easier than it already is. I am loving cooking in small portions. It has made cooking enjoyable again (I didn’t realize I was burned out from cooking for a large family for 20 years!)
These hash browns were wonderful!! Easy to follow receipe that turned out great! Thanks so much!
These were so easy and tasted great! So much better than frozen version. I did some lunch meal prep and put them in bento box style lunch container with mini waffles or French toast sticks and bacon or sausage links and a little dressing size container of syrup.
Made the Hash Browns today they were really lovely better than shop bought ones
I’m so glad you enjoyed the recipe. Thank you for your feedback.