Description
Hash Browns Breakfast Stacks are a delightful way to elevate your morning routine. Crispy, golden layers of perfectly cooked hash browns provide a satisfying crunch, while options for toppings like fried eggs and hot sauce create a flavor explosion. This easy-to-follow recipe transforms simple ingredients into a crowd-pleasing breakfast that’s perfect for lazy weekends or energizing brunches with friends.
Ingredients
Scale
- 2 large Russet potatoes (about 600g)
- 1 small onion, finely chopped
- 1 tsp salt
- ½ tsp freshly cracked black pepper
- 3 tbsp vegetable oil (or olive oil)
- 2 eggs (optional, for topping)
- Hot sauce (optional, for serving)
Instructions
- Peel and grate the Russet potatoes using a box grater into thin shreds.
- Place grated potatoes in a clean kitchen towel and squeeze out excess moisture.
- In a large bowl, mix the grated potatoes with chopped onion, salt, and pepper until well combined.
- Heat oil in a non-stick skillet over medium heat until hot but not smoking.
- Spoon portions of the potato mixture into the skillet, flattening slightly. Cook until golden brown on one side (about 5-7 minutes), then flip and cook until crispy on both sides.
- Assemble stacks on plates while warm and top with optional eggs and hot sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 stack (180g)
- Calories: 320
- Sugar: 1g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 186mg
Keywords: For added flavor, consider mixing in herbs or spices of your choice. You can substitute Russet potatoes with sweet potatoes for a unique twist. Store leftovers in an airtight container in the fridge for up to three days; reheat in the oven at 350°F for about 10 minutes to restore crispiness.