Skip to main content
Epicurious
Bon Appétit

Skillet Hash Browns

3.9

(12)

Photo of a crispy potato hash brown cake on a wooden cutting board.
Skillet Hash BrownsChristina Holmes

Here's a recipe that justifies the existence of that food processor grating disk (you didn't throw it out, we hope). If you don't have one, a box grater will do.

Recipe information

  • Total Time

    40 minutes

  • Yield

    Makes 6 servings

Ingredients

5 russet potatoes (about 3 pounds), peeled, coarsely shredded
1 1/2 teaspoons kosher salt
1/4 teaspoons freshly ground black pepper
8 tablespoons vegetable oil, divided
2 bunches scallions, greens and whites separated, thinly sliced
Coarse sea salt (such as Maldon)

Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

    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.

    Step 4

    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.

TagsRusset PotatoPotatoRoot VegetableVegetableScallionOnionSideDinnerBreakfastDairy FreeNut FreeVeganVegetarianGluten FreeMake AheadFryFood ProcessorBon Appétit

See Related Recipes and Cooking Tips

Read More
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
A Better Eggplant Parmesan
The secret to flavorful, never-greasy eggplant parm? Brine the eggplant first.
The Most-Saved Recipes on Bon Appétit This Week
Like crispy gnocchi caprese and raspberry—brown butter skillet cake.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
The Most-Saved Recipes in the Epicurious App in July
Like hot honey chicken with peaches and a dirty martini spritz.
Pear Tarta De Santiago
Just as great with coffee for breakfast as it is with amaro for dessert.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Kimchi Tuna Melts
Chopped kimchi and soy sauce transform mellow tuna salad into your new favorite riff on the classic diner sandwich.