Hash Browns at home never looked so good! This classic hash brown recipe will bring the diner-quality, skillet-fried potatoes to your breakfast table! If you’re looking to pair these with an entrée, they make a great bed for all kinds of meat!
Hash browns make a great bed for duck, venison, steak, quail, and pheasant. The crunchy exterior and soft, fluffy interior of the potatoes provide a perfect texture to accompany the rich flavors of wild game meats.
Hash Browns at Home
- 3 large Yukon gold potatoes
- 6 tablespoons unsalted butter
- freshly ground black pepper
- Peel the potatoes and cut them into 1/2-inch cubes. Place potatoes in a large saucepan of cold water to cover. Bring to a boil. Lower to medium heat, partially cover it, and cook for 5 minutes. It should be almost done. Drain and remove moisture with a towel. Set aside.
- Melt butter in a large cast iron skillet. Once the skillet and butter are smoking hot, place potatoes in the skillet in a single layer. Let them brown without moving them for at least 30 seconds. Toss or turn the hash browns and leave them undisturbed until browned. Continue to brown on all sides, adding butter to keep potatoes from sticking.
- Season with salt and pepper. Mash browned potatoes down with a plastic spatula to caramelize the bottom of the potatoes. Place a large plate on top of the skillet and invert the hash browns onto the plate. Place the remaining butter in the skillet and slide the potatoes back into the skillet, brown side up. Mash the potatoes down again and caramelize on the other side. Slide hash browns onto serving platter, or divide among plates and serve.