Easy-Peasy Hashbrowns
I am a sucker for a good hashbrown and love that I can whip them up easily with this recipe. It’s a play on the Waffle House variety (don’t judge), and I love that I can make a tiny batch to go with my eggs! Simple, golden, with a diner-style crisp:
Ingredients
- 2 large potatoes, or 4-5 smaller ones, peeled
- 1 tsp sea salt and other seasonings you enjoy
- Olive oil or use clarified butter, ghee, or bacon grease (for frying)
Instructions
- Shred the potatoes using a box grater or food processor.
- Rinse and soak the shreds in cold water with a few ice cubes for 10–15 minutes to remove excess starch. (I skip this step entirely if I’m in a hurry, and it’s rendered fine results!)
- Drain and dry thoroughly—wrap in a clean towel and squeeze out moisture.
- Heat skillet (medium heat for 2-3 minutes, then add oil I like using cast iron, but nonstick is fine.
- Spread potatoes evenly in the pan and gently press down with a spatula, cover with a lid.
- Cook undisturbed for 5–7 minutes until the bottom is golden and crispy.
- Flip carefully sprinkle with your favorite seasoning, and cook for 3–5 minutes.
- Serve hot with optional toppings like cheese, onions, or peppers. Or Ranch. 🙂
Tips
- KEY: Don’t stir while cooking—let the crust form.
- Use clarified butter for extra flavor and a higher smoke point.
- Want to go full Waffle House? Try them “scattered, smothered, covered, and chunked” with onions, cheese, and ham.
