Soggy hash browns have no business on my plate. Crispy or bust! I’ve always associated hash browns with classic diner fare, and left them there. However, I’ve been working on a breakfast burritos recipe on request of several readers, all of whom have suggested including potatoes.
Hash browns seemed like the easiest way to incorporate crispy potatoes. Hash browns are easy to make—basically, all you have to do is grate up some potato, rinse off the starch, squeeze it dry, and cook the potato in a skillet with oil until crispy.
I found some areas of nuance, of course. To enhance the flavor, I tossed grated potato with salt, garlic powder and onion powder before cooking. The garlic and onion powder flavors are subtle, but they make these golden hash browns absolutely irresistible. I’ve used this trick with my roasted breakfast potatoes and mashed potatoes, too.
My other trick to making these hash browns remarkably delicious is to cook them in extra-virgin olive oil. Yep! Extra-virgin olive oil actually has a pretty high smoke point (around 400 to 425 degrees Fahrenheit, contrary to what you might have heard over the years), but I cook these hash browns over medium heat just to be safe.