If you love a breakfast classic that’s crispy on the outside, tender on the inside, and big enough to share (or keep all to yourself), then you are going to absolutely adore this Giant Crispy Hash Brown Recipe. This recipe transforms simple potatoes into a golden, crunchy masterpiece that’s perfect for starting your day with a comforting, hearty bite. Whether you’re craving a satisfying brunch or a delicious side for any meal, these hash browns deliver that perfect balance of texture and flavor every single time.
Ingredients You’ll Need
These ingredients are refreshingly simple yet essential for creating the perfect crispy hash brown. Each one plays a key role: the potatoes provide the starchy base, olive oil helps achieve that irresistible crunch, and seasoning brings it all to life.
- Potatoes (1 kg / 2 lb, starchy): Opt for starchy potatoes like Russets to get that crisp exterior and fluffy interior.
- Salt (1 tsp plus more to taste): Enhances the natural potato flavor and helps with seasoning throughout.
- Black pepper: Adds a gentle peppery warmth to balance the dish.
- Extra virgin olive oil (4 tbsp, separated): Gives the hash browns their golden crust and a subtle, fruity aroma.
How to Make Giant Crispy Hash Brown Recipe
Step 1: Prepare the Potatoes
Start by peeling and grating the potatoes into a large bowl of water. This little tip prevents them from turning brown and keeps them fresh while you finish grating. The water bath also helps wash away some surface starch.
Step 2: Rinse and Drain Thoroughly
Next, drain the grated potatoes in a large colander and rinse until the water runs clear. This step is key to removing excess starch which can prevent your hash browns from crisping up properly. After rinsing, squeeze out as much moisture as possible in small handfuls – drier potatoes mean better crunch.
Step 3: Season and Mix
Return the drained potatoes to a bowl and stir in 1 tablespoon of olive oil, salt, and pepper. This seasoning base is simple but impactful, adding flavor while the oil helps the hash browns fry up beautifully.
Step 4: Heat the Pan and Add Potatoes
On medium-high heat, warm 2 tablespoons of olive oil in a 22cm (9 inch) non-stick pan. Once hot, evenly spread the potato mixture in the pan, pressing down lightly with a spatula to form a thick, even layer about 1.5cm (0.6 inches) deep. This thickness is perfect for a golden crust with a tender center.
Step 5: Cook Until Golden and Crispy
Let the hash brown cook undisturbed for 5 to 8 minutes. Use a spatula to gently lift a corner and check for that beautiful golden color and firmness before moving on. Patience here means that delicious crunch.
Step 6: Flip Carefully
Using a large plate, slide the hash brown onto it. Then, place the pan over the plate and quickly flip them together so the hash brown lands back in the pan, uncooked side down. A tea towel can help protect your hands from the heat. Don’t fret if it breaks or cracks during the flip – a little fixing with a spatula can make it look just right.
Step 7: Finish Cooking
Drizzle the remaining tablespoon of olive oil around the edges of the pan and cook the hash brown for another 4 to 6 minutes until it turns golden and crispy on the other side. Check with a spatula to ensure it has reached that perfect crunch.
Step 8: Serve and Season
Slide the hash brown out onto a serving plate, sprinkle additional salt if you like, and cut into wedges. This giant crispy hash brown is now ready to enjoy, boasting the most inviting texture and flavor.
How to Serve Giant Crispy Hash Brown Recipe
Garnishes
Simple garnishes like freshly chopped parsley add a touch of color and fresh herby notes that brighten the dish wonderfully. A dollop of sour cream or a sprinkle of cheese can also elevate the flavor without overwhelming the hash brown’s natural goodness.
Side Dishes
Serve these hash browns alongside fried eggs and crispy bacon for a classic breakfast treat. They also pair beautifully with roasted vegetables or a fresh salad to make a balanced, satisfying meal any time of day.
Creative Ways to Present
Feeling adventurous? Try topping your Giant Crispy Hash Brown with avocado slices and a drizzle of sriracha for a spicy kick. You can even use it as a base for a brunch “pizza” topped with scrambled eggs, tomatoes, and cheese — the possibilities are endless and delicious.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. The crispiness will soften a bit, but reheating in a hot pan or oven can help bring back some crunch.
Freezing
To freeze, place cooked hash brown wedges on a baking sheet in a single layer and freeze until solid. Then transfer to a freezer-safe bag or container. They will keep well for up to one month. When ready, reheat in a skillet or oven to regain crisp texture.
Reheating
The best way to reheat your hash browns is by frying them again in a little olive oil over medium heat. This revives the crispy exterior without drying out the inside, making your leftovers taste freshly made.
FAQs
Can I use other types of potatoes besides starchy ones?
While you can use waxy potatoes, starchy varieties like Russets or Maris Piper are recommended because they produce fluffier interiors and crispier exteriors. Waxy potatoes may yield a denser, less crispy result.
Do I need to peel the potatoes?
Peeling is suggested for the best texture and appearance, but if you prefer a bit more rustic, you can leave the skins on after washing thoroughly. It will add a different texture and some extra nutrients.
Why is rinsing the grated potatoes important?
Rinsing removes excess surface starch that can cause the hash browns to clump together and steam rather than crisp. Washing until water is clear helps you achieve that perfect crunch.
Can I make smaller portions instead of one giant hash brown?
Absolutely! This recipe can be divided into smaller patties or individual hash browns. Just adjust the cooking time to ensure each piece is cooked through and crispy on both sides.
Is olive oil the best choice for frying these hash browns?
Olive oil gives a lovely flavor and crispness, but you can also use other oils with a high smoke point like vegetable or canola oil if you prefer. Just avoid strong-flavored oils that might overpower the dish.
Final Thoughts
This Giant Crispy Hash Brown Recipe is an absolute crowd-pleaser that turns everyday ingredients into something really special. I encourage you to give it a try soon and enjoy the warm, crispy delight that feels like a big cozy hug on a plate. It’s comfort food at its best and a recipe you’ll find yourself coming back to again and again.
Print
Giant Crispy Hash Brown Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4-6 servings
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
This Giant Hash Brown recipe is a simple yet delicious way to enjoy crispy, golden shredded potatoes. Using starchy potatoes, the hash brown is cooked in a non-stick pan with olive oil, resulting in a crunchy exterior and tender inside. It’s perfect for breakfast or brunch and serves 4 to 6 people.
Ingredients
Potatoes
- 1 kg / 2 lb starchy potatoes (see notes)
Seasoning
- 1 tsp salt (plus more to taste)
- Black pepper to taste
Cooking Oil
- 4 tbsp extra virgin olive oil, separated
Instructions
- Peel and Grate Potatoes: Peel the potatoes and grate them into a large bowl filled with water to prevent browning as you continue grating.
- Rinse Potatoes: Transfer the grated potatoes to a large colander and rinse under cold water until the water runs clear to remove excess starch, which helps in achieving a crispy texture.
- Drain Excess Water: Working with handfuls of the potatoes at a time, squeeze out as much water as possible and return them to the bowl.
- Season Potatoes: Mix in 1 tablespoon of olive oil, salt, and pepper thoroughly with the grated potatoes.
- Heat Pan: Heat 2 tablespoons of olive oil in a 22 cm (9 inch) non-stick pan over medium-high heat.
- Form Hash Brown: Place the shredded potato mixture into the pan, spreading it evenly and lightly patting down with a spatula to about 1.5 cm (0.6 inches) thick.
- Cook First Side: Cook for 5 to 8 minutes until the bottom is golden brown and crispy. Check doneness by gently lifting a corner with a spatula.
- Flip Hash Brown: Slide the hash brown onto a large plate, then quickly flip the pan upside down over the plate. Use a tea towel to safely grip the pan. Don’t worry if it breaks slightly—it can be fixed.
- Add More Oil and Shape: Drizzle the remaining 1 tablespoon of olive oil around the edges of the pan. If the hash brown broke during flipping, gently pat it back into shape with a spatula.
- Cook Second Side: Cook for an additional 4 to 6 minutes until the other side is golden brown and crispy. Check carefully with a spatula.
- Serve: Slide the hash brown onto a serving plate, season with extra salt if desired, garnish optionally with chopped parsley, and cut into wedges for serving.
Notes
- Use starchy potatoes such as Russet or Idaho for the best crispiness.
- Rinsing and squeezing out the water from the grated potatoes is crucial to remove starch and improve texture.
- If the hash brown breaks during flipping, simply reshape it with the spatula—it’s still delicious!
- Serve immediately for best texture and warmth.
