Side Dish

Hash Browns

Prep

15 mins

Cook

20 mins

Servings

AmericanEasyBreakfastVegetarianGluten Free

About this dish

Golden, crispy hash browns that start with a nutmeg surprise—yes, a pinch of nutmeg takes these from good to unforgettable. Perfect for breakfast or as a side, these are cheesy, golden, and irresistible.

Ingredients

UK and US measurements are both included for every recipe.

russet potatoes

vegetable

680 g

Imperial: 1.5 lbs

onion

vegetable

1 small

egg

protein

1 large

all-purpose flour

grain

2 tbsp (16 g)

Imperial: 2 tbsp

freshly grated nutmeg

spice

1/4 tsp

salt

seasoning

1 tsp

black pepper

seasoning

1/4 tsp

unsalted butter

fat

3 tbsp (42 g)

Imperial: 3 tbsp

shredded cheddar cheese

dairy

1/2 cup (60 g)

Imperial: 1/2 cup

Method

Shred potatoes

5 min

Peel the potatoes and grate them on the large holes of a box grater. Also grate the onion.

Remove excess moisture

2 min

Transfer the shredded potatoes and onion to a clean kitchen towel. Twist the towel tightly over the sink to squeeze out as much liquid as possible.

Mix batter

3 min

In a large bowl, combine the squeezed potatoes and onion, egg, flour, nutmeg, salt, and pepper. Stir until evenly mixed. If using cheese, fold it in now.

Pan-fry patties

2 min

Melt butter in a large nonstick or cast-iron skillet over medium heat. Drop heaping spoonfuls of the potato mixture into the hot butter and flatten into patties about 1/2-inch thick.

Cook until golden

10 min

Cook for 4-5 minutes per side, until deep golden brown and crispy. Adjust heat if browning too quickly.

Drain and serve

1 min

Transfer cooked hash browns to a paper towel-lined plate to drain excess oil. Serve hot.

Equipment

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Nutrition facts

360 kcal

Calories

5 g

Protein

28 g

Carbohydrates

10 g

Fat

3 g

Fiber

480 mg

Sodium

Tips

The nutmeg is the secret: it adds a warm, nutty aroma without overpowering the potatoes. Use freshly grated for the best effect.
Squeezing out moisture is essential for crispy hash browns — don't skip this step.
For extra cheesy hash browns, add shredded cheddar to the mixture or sprinkle on top during the last minute of cooking.
If you want them extra crispy, use clarified butter or oil with a higher smoke point.

Serving suggestions

Serve hot alongside scrambled eggs and crispy bacon for a classic breakfast, or as a side with roast chicken or steak.

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Recipe by

Chloe Hayes

Specialises in American cuisine

Chloe makes mac and cheese with a breadcrumb topping and a hint of nutmeg. She is a comfort food queen.

Describe yourself in three words: Cheesy, golden, nutmeg surprise.