Skillet Shredded Hash Browns are a gorgeous crispy Southern dish made with potatoes in a cast iron skillet. This homespun fried potato dish is a breakfast selection admired by all.
Crispy Hash Browns are an absolute pleasure to serve in a black cast iron skillet. They look magnificent with those amazing brown crisp edges.
SKILLET HASH BROWNS
When we were kids in Corbin. KY we were served potatoes that were grown in our garden, every single day and many times three times a day. We loved the shredded crispy hash browns with that obvious hint of bacon. That was a breakfast side we adored! This dish was always a big hit, packed with flavor and its stunning browned appearance.
Shredded breakfast potatoes are a delightful and tasty handcrafted side dish, perfect for serving for breakfast or even a dinner side dish. Your friends and family will appreciate these served in cast iron. This recipe takes just minutes to prepare and is a delicious potato breakfast selection.
Skillet potatoes are not just beautiful, they are also scrumptious.
INGREDIENTS TO MAKE SKILLET HASH BROWNS
- Bacon Grease
- Salt and Pepper
HOW TO MAKE SHREDDED HASH BROWNS
Wash and scrub potatoes.
Place in a large pot and cover with water.
Bring to a boil and cook for 5-7 minutes.
Turn off heat and allow to sit until cooled off.
Shred potatoes with a box grater and discard peels that fall off.
Shred onion on box grater.
Heat bacon grease in a 10” skillet over medium high heat.
Add onions and potatoes to skillet.
Cook for 7 minutes until bottom is browned.
Turn in sections and allow to cook until other side is browned.
Continue to cook and turn until desired crispness.
After making our Skillet Hash Browns, please check out our other southern classic dishes. Take a look around at our dinners, sides, or dessert offerings.
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Shredded Hash Browns
- 4 tbsp Bacon Grease
- 1 lb Potatoes
- 1/4 Onion
- Salt and Pepper to taste
- Wash and scrub potatoes.
- Place in a large pot and cover with water.
- Bring to a boil and cook for 5-7 minutes.
- Turn off heat and allow to sit until cooled off.
- Shred potatoes with a box grater, discarding peels that fall off.
- Shred onion on box grater.
- Heat bacon grease in 10" skillet over medium high heat.
- Add onions and potatoes to skillet.
- Cook for 7 minutes until bottom is browned.
- Turn in sections and allow to cook until other side is browned.
- Continue to cook and turn until desired crispness.
- Season with salt and pepper.
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