Print

Crispy Holiday Hash Browns Recipe Easy Homemade Herb and Red Pepper Hashbrowns

crispy holiday hash browns - featured image
Print Recipe

These crispy holiday hash browns combine golden, crispy potatoes with fresh herbs and red bell pepper for a flavorful and festive breakfast or brunch treat. Easy to make and perfect for holiday mornings or family gatherings.

Ingredients

Scale
  • 3 medium russet potatoes, peeled and grated
  • 1 small red bell pepper, finely diced
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon fresh thyme leaves (or rosemary as a substitute)
  • 1 small yellow onion, finely chopped
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup vegetable oil (or avocado oil for frying)
  • 2 tablespoons all-purpose flour (or almond flour/gluten-free blend for gluten-free)
  • 1 large egg, lightly beaten

Instructions

  1. Peel and grate the russet potatoes using a box grater or food processor (about 5-7 minutes).
  2. Place grated potatoes in a fine mesh sieve or wrap in a clean kitchen towel and squeeze firmly to remove excess moisture (about 1/4 cup liquid).
  3. In a large bowl, combine grated potatoes, diced red bell pepper, chopped parsley, thyme leaves, chopped onion, garlic powder, smoked paprika, salt, and black pepper. Stir gently to mix evenly.
  4. Add flour and beaten egg to the mixture, folding gently until combined and mixture holds together when pressed. Add more flour if too wet.
  5. Heat 2 tablespoons of vegetable oil over medium heat in a large non-stick or cast-iron skillet until hot but not smoking (about 350°F).
  6. Scoop about 1/4 cup of potato mixture and press into a flat patty about 3 inches in diameter. Place in skillet, leaving space between patties.
  7. Cook for 4-5 minutes on one side until golden and crispy.
  8. Flip carefully and cook the other side for another 4-5 minutes until equally crispy and cooked through. Adjust heat as needed.
  9. Transfer hash browns to a paper towel-lined plate to drain excess oil. Serve hot.

Notes

Remove excess moisture from grated potatoes to ensure crispiness. Use a cast-iron skillet for best results but a heavy non-stick pan works too. Avoid overcrowding the pan to allow even crisping. Patties can be prepared ahead and refrigerated for up to 24 hours before cooking. Reheat in skillet or toaster oven for best texture. For vegan version, substitute egg with flax egg and use olive oil. Baking option: bake at 425°F for 20-25 minutes, flipping halfway.

Nutrition

Keywords: hash browns, crispy hash browns, holiday breakfast, herb hash browns, red pepper hash browns, easy brunch recipe, homemade hash browns

Find it online: https://hungermind.com/crispy-holiday-hash-browns-recipe-easy-homemade-herb-and-red-pepper-hashbrowns/