SKILLET HASH BROWNS
Categories Potato Breakfast Brunch Side Vegetarian Kid-Friendly Quick & Easy Mother's Day Root Vegetable Pan-Fry Vegan Green Onion/Scallion Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Rinse potatoes in a colander under cold water until water runs clear. Squeeze firmly to remove excess liquid. Transfer to a large bowl. Add salt and pepper; toss to coat.
- Heat 6 tablespoons oil in a large nonstick skillet over medium-high heat. Add half of potatoes; press gently into an even layer. Sprinkle with scallion whites. Top with remaining potatoes; press gently again. Cook until golden brown on bottom and sides, 10-15 minutes.
- Slide hash browns onto a plate. Carefully place skillet upside down over hash browns and flip to invert into skillet, browned side up. Drizzle remaining 2 tablespoons oil around sides of skillet. Cook hash browns until bottom is golden brown, 10-15 minutes longer; slide onto a plate and season with sea salt. Top with scallion greens and cut into wedges.
- DO AHEAD: Hash browns can be made 1 hour ahead. Place on a wire rack set inside a large rimmed baking sheet and keep them in a 200°F oven. Top with scallions before serving.
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Pyae Pyae
[email protected]These hash browns were easy to make and turned out great!
Ines Ayad
[email protected]These hash browns were delicious! I used a combination of russet and Yukon Gold potatoes, and they were the perfect combination of crispy and fluffy.
Ashrat Shukran
[email protected]I made these hash browns for breakfast this morning and they were the perfect way to start my day! They were crispy on the outside and fluffy on the inside, and they had the perfect amount of flavor.
fazel sherazi
[email protected]These hash browns were a hit with my family! They were crispy on the outside and fluffy on the inside, and they had the perfect amount of flavor.
Nyiko Karal
[email protected]These hash browns were delicious! I used a food processor to shred the potatoes, and they were so fluffy and flavorful. I will definitely be making these again.
MAham Shoukat
[email protected]These hash browns were easy to make and turned out great! I used a cast iron skillet, and they were nice and crispy. I will definitely be making these again.
Hussain Kiani
[email protected]These hash browns were delicious! I used a combination of russet and Yukon Gold potatoes, and they were the perfect combination of crispy and fluffy. I will definitely be making these again.
Erka Erka
[email protected]I made these hash browns for breakfast this morning and they were the perfect way to start my day! They were crispy on the outside and fluffy on the inside, and they had the perfect amount of flavor.
Fahad Dilbar
[email protected]These hash browns were a hit with my family! They were crispy on the outside and fluffy on the inside, and they had the perfect amount of flavor. I will definitely be making these again.
Cabdilaahi Tiger
[email protected]These skillet hash browns were delicious! I used Yukon Gold potatoes, and they were so fluffy and flavorful. I will definitely be making these again.
Wariyo Guyo
[email protected]These hash browns were easy to make and turned out great! I used russet potatoes, and they were nice and crispy. I will definitely be making these again.
Natahlia Hagan
[email protected]I'm not usually a fan of hash browns, but these were amazing! They were so crispy and flavorful, and they were the perfect side dish for my eggs and bacon.
Rimaz Nasvi
[email protected]These skillet hash browns were the perfect addition to my breakfast this morning! They were crispy on the outside and fluffy on the inside, and they had the perfect amount of flavor. I will definitely be making these again.