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Steakhouse Style Hash Brown

Skillet Hash Brown

Rival your favorite steakhouse hash brown with this recipe!

Course Breakfast, Side Dish
Cuisine gluten free, hash brown, potato
Keyword 30 Minute Meal, 5 Ingredients, Breakfast, Hash Brown, Potatoes
Prep Time 15 minutes
Cook Time 25 minutes
Servings 4
Calories 260 kcal

Ingredients

  • 4 Russet Potatoes shredded with box grater, or run through food processor on shred blade
  • ½ tsp salt
  • 2 tbsp grass fed unsalted butter
  • 2 tbsp extra virgin olive oil
  • 2 scallions chopped

Instructions

  1. Place shredded potato in a colander and vigorously squeeze all water out of potatoes
  2. Toss potatoes with salt
  3. Add 1 tbsp butter and 1 tbsp extra virgin olive oil to an oven proof skillet on medium heat
  4. Spread potatoes in an even layer into the hot skillet, and press the potatoes down with a large metal spatula
  5. Cook uncovered over medium heat for about 5 minutes, or until bottom is medium brown
  6. Using a metal spatula, gently lift edge of hash brown to check the bottom
  7. When bottom of hash brown is cooked, slide hash brown onto a plate using spatula
  8. Drizzle uncooked side of hash brown with remaining 1 tbsp oil, and dot hash brown with remaining 1 tbsp butter
  9. Invert pan over top of hash brown and flip hash brown back into pan, cooked side up
  10. Preheat oven to 250 degrees, using convection roast, or roast setting
  11. After cooking hash brown for 5 minutes on stove top, transfer pan to middle oven rack
  12. Cook in oven for 15 minutes, top with chopped scallions, cut into 4 wedges, and serve

Recipe Notes

I cannot stress how important it is to squeeze all the water out of the potatoes, or your hash brown will be soggy. Once all the liquid is squeezed out, you should have about 4 cups shredded potato, packed. If not, shred another potato, and squeeze the water out. Choose an oven proof skillet in a size that will allow for about a 1 inch thick hash brown. I use my 10 inch cast iron skillet.