Imagine waking up on a weekend morning to the irresistible aroma of perfectly golden, crunchy potatoes sizzling away. This Giant Crispy Hash Brown Recipe is exactly the kind of breakfast comfort food that feels indulgent yet simple, boasting the crispest exterior with a tender, fluffy inside. It’s a showstopper that transforms humble ingredients into a breakfast masterpiece you’ll want to share with everyone you know. Whether enjoyed alone or as part of a big morning feast, this recipe promises a delightful crunch and warmth that makes every bite feel like a cozy hug.
Ingredients You’ll Need
The beauty of this Giant Crispy Hash Brown Recipe lies in its simplicity. Each ingredient plays a crucial role in achieving that unbeatable texture and flavor — from the starchy potatoes that become fluffy on the inside to the drizzle of olive oil that ensures a perfect crispy finish.
- 1 kg / 2 lb potatoes: Use starchy potatoes to get that light, fluffy texture inside your hash brown.
- 1 tsp salt: Enhances the natural potato flavor; add more to taste after cooking.
- Black pepper: Adds just the right hint of warmth and seasoning to the potato mix.
- 4 tbsp extra virgin olive oil: Divided for cooking; this oil creates a golden, crispy crust without overpowering the dish.
How to Make Giant Crispy Hash Brown Recipe
Step 1: Prepare the Potatoes
Start by peeling and grating your potatoes. As soon as you grate, place them into a large bowl of water. This simple trick keeps the potatoes from turning that unappetizing brown as you work your way through. It’s the first crucial step to ensuring the taste stays fresh and vibrant.
Step 2: Rinse Away Excess Starch
Next, use a large colander to rinse the grated potatoes until the water runs clear. This process washes away the excess starch, which can make hash browns gummy instead of crispy. Rinsing is essential for that perfect contrast of textures everyone loves.
Step 3: Drain and Dry
Working in handfuls, squeeze out as much water as you can from the potatoes and transfer them into a clean bowl. Getting rid of all that moisture is key to locking in the crispiness during cooking, so don’t rush this step!
Step 4: Season and Mix
Mix the potatoes with 1 tablespoon of olive oil, salt, and black pepper. This seasoning not only brings out the potato’s flavors but also begins the flavor-building process that unfolds during cooking.
Step 5: Heat the Pan
Warm up 2 tablespoons of olive oil in a 22cm (9-inch) non-stick pan over medium-high heat. A hot pan is your best friend here because it creates that signature crispy crust.
Step 6: Form and Cook the Hash Brown
Spread out the shredded potato mixture evenly in the pan and gently press it down with a spatula into a 1.5cm (about 0.6-inch) thick circle. This shape helps it cook evenly without breaking apart.
Step 7: Cook Until Golden
Let it cook undisturbed for 5 to 8 minutes, until the bottom is golden brown and crispy. You can peek by lifting a corner with your spatula — patience is essential to get that perfect crunch.
Step 8: Flip Like a Pro
Place a large plate over the pan and carefully flip it over. If the hash brown seems fragile or cracks, don’t panic! It’s still salvageable. Just gently press it back together using your spatula while it continues cooking.
Step 9: Crisp the Other Side
Drizzle the remaining tablespoon of olive oil around the edges of the pan. Let the hash brown cook for another 4 to 6 minutes until the other side is equally golden and crispy.
Step 10: Final Touches
Slide the hash brown onto a serving plate and season with additional salt if needed. For a beautiful finish, cut it into wedges and get ready to dig in!
How to Serve Giant Crispy Hash Brown Recipe
Garnishes
A sprinkle of chopped fresh parsley adds a pop of color and a zing of freshness to your hash brown. Feel free to add a dollop of sour cream or a dusting of smoked paprika to elevate the flavors even more.
Side Dishes
Giant crispy hash browns make a fantastic side for eggs cooked any way you like, bacon, or sausages. They also pair beautifully with avocado slices or a fresh tomato salad to balance out the hearty crispiness.
Creative Ways to Present
Turn your hash brown into a brunch centerpiece by topping it with smoked salmon and a soft-poached egg, or create mini wedges and serve with a trio of dipping sauces like spicy ketchup, aioli, or tangy mustard. Trust me, every presentation idea will delight your guests.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though they rarely last long!), wrap them tightly in plastic wrap or place them in an airtight container and refrigerate for up to 2 days. Reheated right, they maintain much of their crispiness.
Freezing
You can freeze cooked hash browns by placing them on a baking tray to flash freeze individually, then transferring to a freezer-safe bag. This stops them from sticking together and preserves their texture. Frozen hash browns last up to 2 months.
Reheating
The best way to revive their crunch is to reheat in a skillet on medium heat with a splash of olive oil, flipping once to crisp up both sides. Avoid the microwave if you want to retain that glorious texture.
FAQs
Can I use waxy potatoes instead of starchy potatoes?
Waxy potatoes tend to hold more moisture and don’t crisp up as well, so for this Giant Crispy Hash Brown Recipe, starchy potatoes like Russets or Maris Pines work best to get that fluffy inside and crispy outside.
Why do I need to rinse the grated potatoes?
Rinsing removes excess starch, which can otherwise cause the hash browns to be gummy or soggy during cooking. Clear water means you’re good to go!
Can I add onions or other seasonings?
Absolutely! Grated onion adds sweetness and moisture, but be mindful — it can affect the crispness slightly. Other spices like paprika, garlic powder, or herbs also bring great flavor additions.
What kind of pan is best for cooking this recipe?
A good-quality non-stick skillet is ideal since it helps prevent sticking and makes flipping easier. Cast iron pans work too, but be sure to use plenty of oil and adjust your heat accordingly.
Why did my hash brown break when flipping and how can I fix it?
If it breaks, it’s usually because the potato layer is too thin or not held together with enough oil or compression. Don’t worry — just gently press the pieces back into shape in the pan and continue cooking; the taste remains just as delicious!
Final Thoughts
This Giant Crispy Hash Brown Recipe is one of those dishes that makes mornings feel special without requiring complicated steps or fancy ingredients. Once you try it, you’ll see why it’s become a favorite for brunches, weekend breakfasts, or whenever you crave that perfect crispy comfort food. Give it a go today—you might just discover your new signature breakfast!
Print
Giant Crispy Hash Brown Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 to 6 servings
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
This Giant Hash Brown recipe is a crispy, golden brown classic made from starchy potatoes, perfectly seasoned and pan-fried to perfection. Ideal as a hearty breakfast or side dish, this giant hash brown delivers a satisfying crunch with a tender interior, all crafted with simple ingredients and easy steps.
Ingredients
Potatoes
- 1 kg / 2 lb starchy potatoes (such as Russet or Maris Piper), peeled and grated
Seasoning
- 1 tsp salt (plus more to taste)
- Black pepper, to taste
Oils
- 4 tbsp extra virgin olive oil, divided
Instructions
- Prepare Potatoes: Peel and grate the potatoes. Immediately place the grated potato into a large bowl of cold water to prevent browning as you continue grating.
- Rinse Potatoes: Using a large colander, rinse the grated potatoes under cold running water until the water runs clear. This removes excess starch, which helps achieve a crispier hash brown.
- Drain Excess Water: Work with a handful of potatoes at a time, squeezing out as much water as possible, then place the drained potatoes back into a bowl.
- Season Mixture: Add 1 tablespoon of olive oil, 1 teaspoon of salt, and black pepper to taste to the potato mixture. Mix thoroughly to combine.
- Heat Pan: Heat 2 tablespoons of olive oil in a 22cm (9 inch) non-stick frying pan over medium-high heat.
- Form Hash Brown: Transfer the potato mixture to the heated pan, spreading it out evenly. Lightly pat down with a spatula so it forms a compact layer approximately 1.5 cm (0.6 inch) thick.
- Cook First Side: Cook for 5 to 8 minutes until the bottom is golden brown and crispy. Carefully lift a corner with a spatula to check doneness.
- Flip Hash Brown: Place a large plate over the pan and quickly invert the pan to transfer the hash brown onto the plate. Use a tea towel to hold the pan if it’s hot. Don’t worry if it breaks; it’s salvageable.
- Cook Second Side: Drizzle the remaining 1 tablespoon of olive oil around the edges of the pan. If needed, use a spatula to gently reshape the hash brown in the pan. Cook for an additional 4 to 6 minutes until golden brown and crispy.
- Serve: Slide the hash brown onto a serving plate. Season with additional salt if desired, garnish with chopped parsley (optional), and cut into wedges for serving.
Notes
- Use starchy potatoes such as Russet or Maris Piper for best results; waxy potatoes will produce a less crispy texture.
- Rinsing and squeezing the grated potato removes excess starch which helps achieve a crispier hash brown.
- If the hash brown breaks when flipping, simply reshape it gently in the pan—it still tastes delicious!
- Serve with ketchup, sour cream, or your favorite breakfast accompaniments.
