| Level: | Easy |
| Total: | 35 min |
| Prep: | 20 min |
| Cook: | 15 min |
| Yield: | 6 servings |
Ingredients
- 2 pounds russet potatoes, peeled, coarsely grated on a box grater and squeezed dry in a kitchen towel
- 1 teaspoon granulated garlic
- 1 teaspoon paprika
- 1/4 teaspoon cayenne
- Salt and freshly cracked black pepper
- 2 tablespoons butter
- 2 tablespoons olive oil
Instructions
- Heat a 12-inch nonstick skillet over medium heat.
- Toss the potatoes with the granulated garlic, paprika, cayenne and some salt and pepper in a medium bowl.
- Add half of the butter and half of the oil to the skillet. Let melt, and then add the potatoes, pressing them down with a spatula. Cook until crisp and golden brown on one side, 5 to 7 minutes.
- Set a baking sheet or a large plate over the skillet and carefully invert the potatoes onto the baking sheet. Add the remaining butter and oil to the skillet and slide the potatoes back in, un-cooked side down, and cook until golden and crispy on the second side as well, 4 to 5 minutes.
- Slide onto a cutting board and cut into wedges to serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 197 |
| Total Fat | 9 g |
| Saturated Fat | 3 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 3 g |
| Cholesterol | 10 mg |
| Sodium | 376 mg |
Reviews
Amazing! The salt and pepper don’t have measurements, so used 1 tsp salt and 1/4 tsp pepper. I divided the potatoes and fried them in 2 batches so they would be extra crispy.
They are just regular hashbrowns- nothing special.. needs more spicing.
They came out awesome! Soo tasty! Thank you! 🙂
Wasn’t that impressed it just turned into a greasy mess
I grated the potatoes in a Cuisinart – seemed to work fine. I really liked that there were no hard to find ingredients – I had a surprise guest – and I was able to pull this all from the pantry. It was hard to get all the moisture out of the potatoes – I must invest in a salad spinner as the other comments mentioned. The spice mixtures was great. I used a cast iron skillet – and used canola oil – and a bit of bacon grease as well. I think that next time, for my pan size I will maybe make less than 2 lbs – and I did leave them on for 10 minutes on each side. The taste was really good – and I think with a little practice on my end – they will be great. Thank you for a yummy recipe.
I made individual hash brown cakes, like an earlier reviewer mentioned. I topped them with chorizo, cheese and a fried egg. Perfectly decadent breakfast.
Horrible not crispy and mushy
I’ve made them this way (mostly) for over 50 years, but in a good old and well seasoned 9 inch cast iron skillet. I use canola oil because it will get potatoes crispier than butter or olive oil will because I can use a higher temperature. I cook them in about 1/2 inch thick layers; two potatoes for two people are cooked in two batches, and I turn them with two spatulas. They are tender on the inside and super crispy on the outside. Too good to not share! It’s one of my favorite potato side dishes.
I didn’t see the show, only this recipe through a search on Foodnetwork. Mine did not come out crispy. Tasted OK but will have to really blot the water out like others suggested next time. It was still good, but not crispy as you’d want these to be. Will try again for sure.
I didn’t like this recipe but my sister and her family did. I will try this one more time with store bought shredded potatoes and see how it goes.