Skillet Hash Browns - this easy side dish is made with frozen shredded potatoes. Cooked until golden brown and crispy, these hash browns can be served for breakfast, brunch, or as a side dish.
I love hash browns, especially when they are cooked to golden brown and crispy perfection. Hash browns are a must when I make breakfast for dinner, but I also love them as a side dish. I like serving a more substantial side dish with dinner, and these skillet hash browns are a welcome change from roasted or mashed potatoes.
Frozen or freshly shredded potatoes
This recipe uses frozen shredded potatoes. Simply thaw and you're ready to make skillet hash browns.
You can also use freshly shredded potatoes. Coarsely grate the potatoes, then rinse under cold water. Transfer the rinsed, shredded potatoes to a towel and squeeze dry to remove the excess moisture. This helps the potatoes to brown and crisp.
Seasonings
I used seasonings that are readily available and likely already in your pantry.
- salt
- black pepper
- onion powder
- garlic powder
- butter
How to make crispy hash browns
- Thaw the frozen shredded potatoes. Alternatively, shred your own potatoes using the method noted above.
- Add the potatoes to a large bowl. Add melted butter, onion and garlic powders, and salt and pepper. Toss to incorporate the seasonings.
- Preheat a large non-stick skillet over medium heat with a generous drizzle of oil. A cast-iron skillet works well too!
- Add the potatoes to the skillet and with the back of a spatula, press the potatoes firmly into an even layer. Cook for 15-20 minutes until golden brown and crispy on the bottom.
- To flip the hash browns, place a large plate upside down on top of the skillet. Flip the skillet over, inverting the hash browns onto the plate. Add more oil to the skillet and slide the hash browns back into the skillet. Cook for another 10 minutes until the bottom is golden and crispy.
- Slide the hash browns onto a board or serving platter. Garnish with scallions and a touch of salt. Slice and serve with sour cream. I love serving with horseradish sour cream. Just add prepared horseradish - as much as you like - to sour cream and stir. Yummy! Horseradish sour cream is a delicious dip for potato chips, too!! I could go for a snack right about now!
Serving options
Skillet hash browns are so versatile, and there are so many ways I love to serve these crispy potatoes.
- Breakfast for dinner - hash browns are a must in our house.
- Brunch buffets - slice and serve on a board for everyone to help themselves.
- Side dish for dinner - a nice way to change-up roasted or mashed potatoes.
- Top with eggs and bacon or sausage for a hearty breakfast. Also great for lunch alongside a green salad.
No matter how you serve this skillet hash brown, it is sure to be a family favorite.
Equipment
Mixing bowl | Non-stick skillet
Other potato recipes
- Roasted Potato Hash with Chorizo and Eggs
- Pepper and Potato Hash
- Hashbrown Potatoes Deluxe
- Potato and Gruyere Galette
Skillet Hash Browns
Ingredients
- 30 ounces frozen shredded hash brown potatoes (thawed)
- 4 tablespoons unsalted butter (melted)
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- scallions (chopped for garnish)
- 2-4 tablespoons olive oil (or similar, for frying)
Instructions
- Thaw the frozen shredded potatoes. (Alternatively, shred your own potatoes using a coarse grater. Rinse the shredded potatoes and dump them onto a kitchen towel. Squeeze to remove the excess moisture.)
- Add the potatoes to a large bowl. Add melted butter, onion and garlic powders, and salt and pepper. Toss to incorporate the seasonings.
- Preheat a large non-stick skillet over medium heat with a generous drizzle of oil. A cast-iron skillet works well too! Add the potatoes to the skillet and with the back of a spatula, press the potatoes firmly into an even layer. Cook for 15-20 minutes until golden brown and crispy on the bottom.
- To flip the hash browns, place a large plate upside down on top of the skillet. Flip the skillet over, inverting the hash browns onto the plate. Add more oil to the skillet and slide the hash browns back into the skillet. Cook for another 10 minutes until the bottom is golden and crispy.
- Slide the hash browns onto a board or serving platter. Garnish with scallions and a touch of salt. Slice and serve with sour cream. I love serving with horseradish sour cream. Just add prepared horseradish - as much as you like - to sour cream and stir.
Nutrition
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
Chloe
Fantastic and easy recipe, never had frozen hash browns taste so good! Only issue I ran into was that my hash browns had a lot of water when thawed and also needed wrings out considerably with a towel. They also cooked a lot longer than I expected but was totally worth the wait.
Abbey
Chloe,
I'm so happy you enjoyed the recipe. The water content in frozen hash browns may differ from brand to brand, so squeezing out the excess water is good to do. Thanks so much!