These Crispy Shredded Hash Browns are easy to make with simple ingredients, and are fried in a cast-iron skillet for the ultimate crisp! Serve with scrambled eggs, turkey bacon, and green onions for a delicious breakfast.
1.5lbrusset potatoes3 medium potatoes, peeled and shredded
1large eggbeaten
3 ½tablespoonsflour
½teaspoonsalt
½teaspoonground black pepper
⅛teaspoongarlic powder
⅛teaspooncayenne pepper
Ghee or vegetable oil for frying
Optional
Green onions for garnish
Ketchup or sour cream for serving
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Instructions
Rinse the shredded potatoes with cool water, then allow them to drain in a strainer for a few minutes.
To a large bowl add drained potatoes, flour, salt, ground black pepper, garlic powder, and cayenne pepper, then mix to coat. Stir in 2 - 3 tablespoons of the beaten egg. You don't want to add too much egg, just enough so that your hash browns will stick together.
Preheat a small 8-inch cast-iron skillet on medium-high heat with 3 tablespoons of ghee or vegetable oil. Add ½ cup of the potato mixture into the hot oil, gently pressing the potatoes down evenly. Cook until it's very golden brown on the bottom and the potatoes start to pull away from the edges of the skillet (5 - 7 minutes), then flip to cook the other side until it is very crispy and brown as well (3 - 5 minutes). Add more oil as needed.
Repeat and fry the rest of the hash browns.
Serve with scrambled eggs and turkey bacon. Enjoy!
Notes
Mix the potatoes with the flour before you add the egg so the egg doesn’t clump together.This recipe can be easily doubled or tripledMakes 3 - 4 hash brown patties
All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.