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Meal Instructions

Specimen #0098·SKILLET·Dead Simple

Skillet Crispy Hash Browns

Shredded potatoes pressed flat and butter-crisped until golden and shatteringly crunchy on the outside with a fluffy tender center.

Cook temp

MED-HIGH HEAT

Total time

18m

FLIP AT

Serves

PULL AT

0°F

Ingredients

1.5 lbs Russet Potatoes — peeled

2 tbsp Butter

1/2 tsp Kosher Salt

1/4 tsp Black Pepper

1/4 tsp Onion Powder

Equipment

12-Inch Nonstick Skillet

Box Grater

Spatula

DirectionsGet to the point

1Shred 1.5 lbs russet potatoes on a box grater and squeeze out all excess moisture in a clean kitchen towel.

2Toss shredded potatoes with 1/2 tsp salt, 1/4 tsp pepper, and 1/4 tsp onion powder.

3Melt 2 tbsp butter in a 12-inch nonstick skillet over medium-high heat. Spread potatoes in an even layer and press flat.

4Cook 6 minutes undisturbed until bottom is deep golden, flip in sections, and cook 6 more minutes.

Dad pro tip

The kitchen towel squeeze is the whole game. Skip it and you get steamed potato mush. Do it properly and you get diner-quality hash browns that shatter when you bite into them.

Kid adjustment

Top with shredded cheese and a sunny-side-up egg for a complete kid breakfast. Cut into wedges like a pizza for easy little hands.

Reheat

Reheat in a dry skillet over medium heat for 2 to 3 minutes per side to re-crisp. The microwave makes them soggy.

BASIS: Tested in 12-inch nonstick skillet over medium-high heat with butter.180 kcal · 3g protein · 28g carbs · 7g fat
USDA FoodData Central #170026

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Skillet Crispy Hash Browns