Love hash browns? Make a homemade batch! These Crispy Skillet Hash Browns are a simple, classic breakfast staple!
As much as I hate to admit it, colder weather is coming. That means I’ll have to put away my grill. It means I’ll have to get out the snow blower and the snow shovels. But before we get that far, it’s time to enjoy the Fall. Crisp, cool Fall mornings are one of my favorite things ever! Of course, it’s also football season, and I watched my fair share of college football this past weekend. (I may or may not have stayed up til 1:00am on Saturday night watching a game.) Oh, and Fall also means that it’s apple season here in upstate New York…and I’ve got tons of awesome apple recipes coming your way (starting tomorrow!).
This past weekend, I decided to get out my cast iron pan and have a bit of fun. I’ve always loved cooking with cast iron, but I’d never really branched out that much. However, in recent months, I’ve become quite fond of my cast iron skillet. I’ve used that skillet to make everything from Copycat Chili’s Chicken Fajitas to Maple Candied Bacon (yum!) to even Homemade Tortillas. So this weekend, I decided to pull that cast iron skillet out for breakfast. We don’t go out to eat for breakfast very often, but when we do, my wife almost always orders hash browns. So I decided to make hash browns at home…and guess what? They’re incredibly easy! (The pictures don’t quite do the taste justice here…just trust me!)
I can almost guarantee that you already have the necessary ingredients for making these Crispy Skillet Hash Browns. After all, it’s just potatoes with a little bit of butter and oil. Throw a little salt and pepper in there for flavor, and you’re all set!
The real advantage of cast iron cooking comes from how hot you can get the skillet. In the case of these hash browns, just heat that skillet up with a little oil, add the potatoes, and just sit back and let ’em cook. If you want to get really fancy, then you could saute some onions, garlic, and peppers before adding the shredded potatoes. Either way, these Crispy Skillet Hash Browns are tasty…and surprisingly easy!
Skillet Hash Browns
- 3 medium Russet potatoes ~16-20 ounces total, peeled
- 1 Tbsp vegetable or canola oil
- 1½ Tbsp butter
- salt to taste
- pepper to taste
- Using a large grater or food processor, shred the potatoes. Transfer shredded potatoes into a large bowl and fill with cold water until potatoes are covered. Let potatoes rest for 5 minutes, then transfer into a colander and press out as much liquid as possible.
- Place shredded potatoes on a clean kitchen cloth or paper towels and continue pressing until very dry. (Tip: The secret to making golden brown hash browns at home is to press as much liquid as possible out of the shredded potatoes!)
- Meanwhile, add vegetable oil to a cast iron skillet and place over medium-high heat until hot. Add butter and swirl the pan until the oil and butter have evenly coated the bottom of the skillet. Add the shredded potatoes and cook over medium-high heat for 10-12 minutes. (Tip: Don’t stir or flip the potatoes at this stage unless they are beginning to burn.)
- Flip the hash browns, reduce heat to medium and continue cooking for another 7-8 minutes, or until potatoes are golden brown in color.
- Season with salt and pepper as desired.