Hash Browns For One
These crispy hash browns are made with just one russet potato and a few simple ingredients. They're golden, flavorful, and cooked in butter until perfectly crisp.
Servings: 1 serving
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
- Shred the potato using the large holes of a box grater or a food processor.
- Place the shredded potato in a bowl of cold water and stir until the water is cloudy. Drain and rinse well under cool running water.
- Transfer to a clean dish towel. Twist and squeeze tightly to remove as much water as possible. Repeat if needed to ensure the potatoes are dry.
- Melt butter in a 10-inch skillet over medium-high heat. Add the potatoes in an even layer and cook undisturbed for about 5 minutes, until a golden crust forms.
- Flip with a spatula, add the seasonings, and break up any large clumps. Continue cooking, stirring occasionally, until browned and crisp, about 5 minutes. Add more butter if the potatoes start to stick.
- Taste and add more salt if needed. Serve hot.
Notes
- Rinse Well: Soak and rinse the shredded potatoes to remove excess starch for crispier hash browns.
- Dry Completely: Use a clean towel to squeeze out all the moisture—wet potatoes won’t crisp up.
- Season Well: Add salt, pepper, and garlic powder to taste.
- Use Enough Butter: If the potatoes don’t sizzle when they hit the pan, add more butter.
- Let Them Cook: Don’t flip too soon—wait until the bottom is golden brown for the best texture.
Nutrition
Serving: 1serving | Calories: 268kcal | Carbohydrates: 37g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 124mg | Potassium: 952mg | Fiber: 4g | Sugar: 2g | Vitamin A: 350IU
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