Skillet hash browns with a nice crisp golden outside, light fluffy interior, and the potatoes get kind of steamed on the inside

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This is the way that my wife has taught me to make hashbrowns now exterior potatoes on the inside nice and tender skillet or griddle
Go really well with pancakes eggs sausage make sure amazing so you can be individually made as a batch

Reasons that you’re being to be your new favorite hashbrowns
- Really easy to make
- Cook relatively fast
- Thanks for an amazing breakfast
- Relatively versatile can be put into a breakfast burrito, or you can lay some eggs on top of it

What you need to make hashbrowns
Potatoes we pretend to use the recipe potatoes they work out really well. I just need to cut them up Finley and use a salad shooter to do this on a squeeze out of the water that you can help make him crisp.
Oil typically use vegetable oil for this, but you can also use bacon grease or tallow will help give some additional flavor to also use coconut oil a couple times that don’t flavor that add to it just helps Chris Bob the outside and prevent burning. Add flavor.
Seasoning to keep the seasoning simple on these just adding solid pepper taste, but you can use most seasonings to bring out some extra flavor, depending on what you’re cooking with

How to make a hashbrowns
Prep the potatoes but shredding them and squeezing as much m moisture as you can out of then
Cooking over medium heat Cooke shreds potatoes in a thin layer with a small amount of oil and cook tell holder flip and cover and the same way serve
Other breakfast ideas you may like

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Ingredients
Equipment
Method
- Shredded potatoes and squeeze out water to help potatoes crisp up
- Preheat skillet to medium heat and added small amount of oil
- Added a thine layer of potatoes and cook tell turns golden and the flip for each side about 5 minute a side place a cover over it to help steam the potatoes
- Repeat tell all potatoes are cooked









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