The best buttery, crisp hash browns made from 1 potato! This small batch hash browns recipe is so easy to make. Shredded potatoes cooked in butter, lightly seasoned, crispy, and absolutely delicious! The perfect amount for one person.
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.