You’re crazy if you don’t love a crispy, crunchy, super flavorful hash brown that takes no more than 30 minutes to make. Treat yourself for breakfast or brunch and try these hash browns!
- 500 grams Peeled red potatoes, grated (or any waxy potato)
- ¼ cups Canola oil, or as needed for frying
- 2 teaspoons smoked paprika
- Salt and pepper
- 25 grams Butter
Preheat the oven to 180°C (360°F).
Put a colander over a large bowl, then put the grated potato in the colander. Add a pinch of salt and a drizzle of oil to the potato and let sit for a minute or two. Spend some time extracting as much moisture as possible from the potato.
Add smoked paprika, a little salt and a good pinch of pepper. To mix together.
Preheat a medium sized skillet over high heat. Add about 2 tablespoons of canola oil and butter. Spread the grated potato evenly in the pan. Lower the heat to about medium, then let the potatoes brown for 6-7 minutes on the first side.
Place a plate over the pan and carefully but confidently flip the brown hash over the plate. Return the pan to the heat, add a little more oil and gently slide the hash brown into the pan. Cook on the other side for another 5 to 6 minutes.
Carefully slide the hash browns onto a parchment-lined baking sheet or simply pop them in the oven if the pan is ovenproof. Bake for 10 minutes.
Once the hash browns are crispy and golden on both sides, serve them with anything you like, such as eggs, bacon, barbecue sauce, etc.