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Breakfast / Brunch

Golden Hash Browns

Hash browns have been on menus in mom-and-pop cafes for generations. These shredded potato hash browns get golden and crispy and the perfect breakfast side dish for omelets, scrambled eggs, and bacon or sausage.


4 servings

Total Time

25 minutes

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Heat oil in a medium skillet over medium-high until shimmering. Add 1 Tbsp. butter until melted and foam subsides, swirling skillet to keep butter from burning.

Add potatoes; press with a spatula into a disk.

Cook potatoes (without stirring) until golden brown on the edges, 78 minutes.

Slide hash browns onto a large plate, cover with another plate, then invert so the browned side is up.

Melt remaining 1 Tbsp. butter in skillet over medium-high heat. Slide hash browns back into skillet, browned side up; cook until golden brown, 56 minutes. Season hash browns with salt and pepper.


For crisp hash browns, dry potatoes well. A paper-towel-lined salad spinner makes it quick and easy


Firmly press the potato shreds to form a cake and expose the most surface area for crisp browning.

Nutritional Facts

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