Quick and Easy Hash Browns Recipe

This quick and easy hash browns recipe makes serving hash browns stress free and so fast. Now you can serve hash brows at any breakfast. For me hash browns are a must have for breakfast, I don’t want home fries. I want the perfect shredded tender crisp goodness of hash browns. Plus there are so many ways to customize hash browns. Let’s make breakfast!

 

Hash Browns

Quick and Easy Hash Browns

Course: Breakfast, Brunch
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 8
Calories: 108 kcal
Author: Kelly D

You can go old school and shred your own potatoes or try the refrigerated hash browns to jump start this recipe. Either way, they are delicious and on the table in a flash.

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Ingredients

  • 5 cups shredded potatoes-patted very dry or try Simply Potato Refrigerated Hash Browns
  • 2 T olive oil good quality
  • 1 T black pepper fresh ground
  • 1 T sea salt fresh ground
  • 2 T garlic and herb seasoning blend

Instructions

  1. Heat oil in a large non-stick Dutch oven over med-high heat

  2. Add potatoes to hot oil and evenly distribute them on the bottom of the pan.

  3. Let cook undisturbed for 3 to 4 minutes, then scatter and redistribute evenly on the bottom of the pan.  Continue this process every 3 or 4 minutes until hash browns are tender-crisp and potatoes are cooked through.

  4. Serve immediately.

Recipe Notes

 

Customize your hash browns:

Add your favorite cheese a minute or 2 before removing from heat.

Add peppers and onions

Add black beans and tomatoes for the last 5 minutes of cooking, combine with scrambled eggs on a tortilla for a breakfast burrito.  Sprinkle with cilantro.

 

Nutrition Facts
Quick and Easy Hash Browns
Amount Per Serving
Calories 108 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Sodium 2629mg 110%
Potassium 552mg 16%
Total Carbohydrates 16g 5%
Dietary Fiber 3g 12%
Protein 3g 6%
Vitamin C 18.1%
Calcium 4.3%
Iron 24%
* Percent Daily Values are based on a 2000 calorie diet.

2 Comments

  1. Tony

    Loved it with peppers and onions…

    Reply
  2. Paul

    I made this just like the picture, crispy brown on the outside.

    Reply

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