SKILLET HASH BROWNS
Categories Potato Breakfast Brunch Side Vegetarian Kid-Friendly Quick & Easy Mother's Day Root Vegetable Pan-Fry Vegan Green Onion/Scallion Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Rinse potatoes in a colander under cold water until water runs clear. Squeeze firmly to remove excess liquid. Transfer to a large bowl. Add salt and pepper; toss to coat.
- Heat 6 tablespoons oil in a large nonstick skillet over medium-high heat. Add half of potatoes; press gently into an even layer. Sprinkle with scallion whites. Top with remaining potatoes; press gently again. Cook until golden brown on bottom and sides, 10-15 minutes.
- Slide hash browns onto a plate. Carefully place skillet upside down over hash browns and flip to invert into skillet, browned side up. Drizzle remaining 2 tablespoons oil around sides of skillet. Cook hash browns until bottom is golden brown, 10-15 minutes longer; slide onto a plate and season with sea salt. Top with scallion greens and cut into wedges.
- DO AHEAD: Hash browns can be made 1 hour ahead. Place on a wire rack set inside a large rimmed baking sheet and keep them in a 200°F oven. Top with scallions before serving.
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Aseatg Syxh
[email protected]These skillet hash browns were a great way to start my day. They were crispy, flavorful, and cheesy. I will definitely be making these again.
Sarah Emily
[email protected]I've made these hash browns several times now and they're always a hit. They're so easy to make and they always turn out crispy and delicious.
Sceli Mavuthela
[email protected]These skillet hash browns were so easy to make and they turned out perfect! I served them with eggs and bacon for breakfast and my family loved them.
Aysha palmaris
[email protected]These hash browns were a bit too dry for my taste. I think I would have preferred to add a little more butter or oil to the skillet.
Tresha Monroe
[email protected]I made these hash browns for my family and they loved them! They were crispy on the outside and fluffy on the inside, and the cheese was melted and gooey. I will definitely be making these again.
Crossover Anime
[email protected]These skillet hash browns were a great way to use up leftover mashed potatoes. They were crispy and flavorful, and the cheese added a nice touch.
Brandon Rosales
[email protected]The hash browns were a bit bland. I think next time I'll add some more seasonings, like garlic powder and paprika.
Longjohn Micah
[email protected]These skillet hash browns were a bit too greasy for my taste. I think I would have preferred to bake them in the oven instead of frying them in a skillet.
Jo Habesha
[email protected]These hash browns were easy to make and turned out great. I used Yukon Gold potatoes, which gave them a nice fluffy texture. I also added some chopped bacon, which made them even more delicious.
Leni Turner
[email protected]I'm not usually a fan of hash browns, but these were surprisingly good. The crispy texture and cheesy flavor were really addictive. I'll definitely be making these again.
Rabdin Asari
[email protected]I've tried many hash brown recipes, but this one is by far the best. The addition of onion and bell pepper gives them so much flavor, and the cheese is the perfect finishing touch. I highly recommend this recipe!
Mahar Nazar
[email protected]These skillet hash browns were a hit at our breakfast table! They were crispy on the outside and fluffy on the inside, and the seasonings were perfect. We'll definitely be making these again.