Crispy Skillet Hash Browns

One of my favorite weekend activities is brunching. Obviously, the past year hasn't allowed for many brunch adventures (thanks but no thanks, COVID). But now that I'm fully vaxxed and the CDC recommendations are loosening up, I'm back in the brunch mindset.

Unfortunately, one of my favorite brunch spots closed shortly before the pandemic started. Although this restaurant is gone, I will never forget their hash browns. These hash browns were delivered to the table on a plate the size of my face. They were light, crispy, golden brown and salty on the outside and perfectly cooked in the middle. 

This recipe is my best recreation of those hash browns. Like my beloved brunch spot, I like to keep the hash brown intact when I flip it. To do this, I use a plate to carefully turn it out of the pan and then slide it back in. However, I admit that I ended up with a sink full of hash browns after one flip attempt, so don't push yourself. These hash browns are just as delicious broken up and flipped in sections. 

Let me know what you think of the recipe and don’t forget to follow the sustainability tips below!

Time: 45 minutes

Makes: 2 large or 4 small servings

Ingredients

  • 2 russet potatoes

  • 1/2 tablespoon lemon juice or vinegar

  • 1/2 teaspoon salt, plus more for serving

  • 2 tablespoons olive oil

  • 2 tablespoons butter

Methods

  1. Scrub the potatoes clean and shred them on the large holes of a box grater. Toss the potatoes with lemon juice or vinegar and salt. Transfer the potatoes onto a tea towel. Gather the loose ends of the towel and squeeze the enclosed potatoes over the sink until no more liquid comes out.

  2. Heat about two tablespoons of olive oil in a 10-inch skillet over medium heat. Once the oil is hot, transfer the potatoes to the pan and pat them down. Let cook for about 10 minutes. Then, cut one tablespoon of butter into a few pieces and slide them down the edges of the pan. This addition gives the potatoes a buttery flavor and prevents them from sticking to the pan.

  3. Let cook for 10-15 more minutes or until the potatoes on the edges begin to look translucent. Every few minutes, gently check the bottom of the potatoes to make sure they are not browning too much. If they are beginning to brown too soon, turn the heat down.

  4. Once the potatoes on the edges are cooked, turn the heat to high for 1-2 minutes, or until the edges and bottom are browned.

  5. When the underside is golden brown, carefully flip over the hash brown. You can either use a plate to flip it all together or use a spatula to break it into chunks and flip it in pieces. Once flipped, break up the remaining tablespoon of butter and slide it down the edges of the pan.

  6. Let cook for another 1-2 minutes, or until the bottom is golden brown. Slide the hashbrowns onto a serving plate, or serve it out of the skillet. Eat up!

Sustainability Tips

  • Potatoes: Try to buy local and organic potatoes if possible. Buying organically and locally cuts down on pesticide contamination and can help you get to know your local food producers.

  • Butter: Either buy your butter locally or get it from a B Corps. I like B Corp companies because they are held to high environmental and social standards. Conventional dairy is pretty terrible for the environment, so this is a great way to make your dairy more sustainable.

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