Skillet Hash Browns

Skillet hash brown on a platter with a slice cut.

5 from 2 votes

Skillet Hash Browns are an easy side dish your family will request again and again. Made with frozen shredded potatoes, these spuds are perfectly crispy on the outside and silky on the inside.

Prep Time5

Cook Time30

Total Time35

Course: Breakfast, Side Dish

Cuisine: American

Servings: -6

Calories: 402kcal

Author: Abbey McDermott

Ingredients

30 ounces frozen shredded hash brown potatoes thawed
4 tablespoons unsalted butter melted
½ teaspoon onion powder
½ teaspoon garlic powder
1 teaspoon Kosher salt
1 teaspoon black pepper
4 tablespoons olive oil divided
chopped scallions or chives garnish

Instructions

Add the potatoes to a large bowl. Add melted butter, onion and garlic powders, and salt and pepper. Toss to incorporate the seasonings.
30 ounces frozen shredded hash brown potatoes, 4 tablespoons unsalted butter, ½ teaspoon onion powder, ½ teaspoon garlic powder, 1 teaspoon Kosher salt, 1 teaspoon black pepper
Preheat a large non-stick skillet over medium heat with two tablespoons of oil. Add the potatoes to the skillet and press them firmly into an even layer with a spatula. Cook for 10-20 minutes until golden brown and crispy on the bottom.
Place a large plate upside down on top of the skillet. Flip the skillet over, inverting the hash browns onto the plate. Add two more tablespoons of 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 chives or scallions and flaky salt. Slice and serve with sour cream.

Notes

If the thawed potatoes seem wet, squeeze out the excess moisture with a towel.
If you are using freshly grated potatoes, rinse them, place them in a clean dish towel, and squeeze out any excess water before proceeding with the recipe's directions.
If you are using preseasoned shredded potatoes, such as these Alexia seasoned hash browns, omit adding the seasonings to avoid overly salty potatoes. I learned this the hard way!
A well-seasoned cast-iron skillet can also be used.

Nutrition