Hash Browns Recipe
Here's how to make hash browns that are beautifully browned, always crispy, and perfectly seasoned. This recipe won't let you down!
Foto: SkinnytasteIngredients
- 2 medium russet potatoes (skin on, 7 ounces each)
- 3 medium scallions (green and white separated, finely chopped)
- 1/4 cup all-purpose or gluten-free flour
- 1 large egg (beaten)
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/8 teaspoon black pepper
- olive oil spray
Steps
Shred the potatoes in a food processor or with a box grater. Rinse shredded potatoes until water is clear, then drain and squeeze dry with a towel. Place shreds to a plate lined with 2 layers of paper towels. Cook in a microwave on high for 2 minutes.
Transfer to a bowl, let it cool a few minutes then mix in the scallion whites, flour, egg, salt, garlic powder, onion powder, chili powder, paprika and black pepper until evenly distributed.
Heat a cast iron skillet on medium to medium-low heat. When hot generously spray with oil, then add the potatoes in an even layer.
Cook until nicely browned on the bottom, about 7 to 8 minutes. Slide onto a plate, spray the skillet again then place the other side into the skillet, cook until brown on the other side, about 7 to 8 minutes more. Garnish with scallion greens.
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