30-Minute Crispy Skillet Hash Browns
Golden, crispy hash browns made with shredded Idaho potatoes and seasoned with paprika, salt, and pepper. The potatoes are briefly boiled, then sautéed in a nonstick skillet with olive oil for maximum crispiness. A splash of chicken broth and red wine vinegar adds depth of flavor while helping create the perfect texture. This healthier take on classic hash browns makes an excellent breakfast side dish that pairs beautifully with eggs, bacon, or fresh fruit.
Ingredients
- 2 large Idaho potatoes, peeled and shreddedRusset potatoes1:1neutral
Similar starch content
- 2 teaspoon olive oil
- ½ teaspoon salt
- ½ teaspoon paprika
- ¼ teaspoon ground black pepper
- ⅓ cup reduced-sodium chicken broth
- 2 tablespoon red wine vinegar
Instructions
- 1
Place the shredded potatoes in a large saucepan
- 2
Fill the saucepan with enough water to cover the potatoes
- 3
Set the saucepan on medium-high heat and bring the water to a boil
- 4
Boil for 5 minutes
- 5
Drain the water from the saucepan and set the potatoes aside
- 6
Heat oil in a large nonstick skillet over medium-high heat
- 7
Add the drained potatoes to the skillet
- 8
Add paprika, salt, and pepper on the potatoes and stir to coat well
- 9
Sauté the potatoes for 2 minutes
- 10
Pour the chicken broth and red wine vinegar into the skillet
- 11
Cook the potatoes, stirring frequently, for approximately 3 minutes, or until the liquid is absorbed
Tips
Squeeze excess water from shredded potatoes with a clean kitchen towel for crispier results
Make sure the skillet is hot before adding potatoes to achieve golden browning
Don't overcrowd the pan - cook in batches if necessary for even crisping
Good to Know
Store leftover hash browns in refrigerator for up to 3 days. Reheat in skillet over medium heat until crispy.
Can shred potatoes up to 1 day ahead. Store in cold water in refrigerator to prevent browning.
Serve immediately while hot and crispy alongside eggs, bacon, or fresh fruit for breakfast.
Common Mistakes
Don't skip draining step or hash browns will be soggy
Avoid overcrowding pan to prevent steaming instead of crisping
Substitutions
FAQ
Can I make these without boiling first?
Yes, but boiling helps remove excess starch and creates a fluffier interior while maintaining crispy exterior.
What if I don't have red wine vinegar?
Apple cider vinegar or white wine vinegar work as substitutes in the same amount.
How long do these keep in the refrigerator?
Store covered for up to 3 days. Reheat in a skillet to restore crispiness.