It’s everything you could want from a potato dish, and more!
Creamy and soft on the inside and crispy and crunchy on the outside, this hash brown skillet is everything you want from a potato and more. Hash browns are probably our favorite style of breakfast potato and while we adore them in their simple, classic form, this skillet version kicks them up a notch and adds a creamy element that we just can’t get enough of. This dish takes its inspiration from the classic potato kugel, though ours adds in a few non-traditional components. It’s hard to improve upon a classic, but we think our recipe does the job!
We love that this comes together so easily and that there’s none of the stress of flipping hash browns. Both sides end up wonderfully crisp and you don’t even have to touch a spatula. This reheats beautifully in the oven, in fact, it might be even better the second time around. Though everyone in our family loves this so much, it doesn’t always last that long! We think it’s pretty much the perfect dish for a big Sunday morning breakfast, but it’s just as at home at a special brunch gathering. There are so many ways to serve this, with some ketchup, just a bit of salt and pepper, or even applesauce… but our favorite is to top it with a dollop of sour cream and some freshly snipped chives. Mmmm, it’s oh so good, and we just know you’ll think so too!
Hash Brown Skillet
Serves 8-10; 1 hour 45 minutes
- 4 large russet potatoes, peeled and grated
- 2 large eggs
- 1 small yellow onion, very finely chopped
- 1/2 cup sour cream
- 1/4 cup cornstarch
- 5 tablespoons olive oil, divided
- 1 clove garlic, minced
- Kosher salt and freshly ground pepper, to taste
- Preheat oven to 350°F.
- In a large bowl, combine potatoes, onions, and garlic. Sprinkle cornstarch, salt, and pepper over, and toss together.
- In a small bowl, whisk together eggs and sour cream and pour over potato mixture. Stir together until everything is fully coated in egg mixture.
- Heat 4 tablespoons of the oil in a large cast-iron skillet over medium-high heat. Once oil is hot, spread the potato mixture evenly into the pan and drizzle the top with remaining oil. Cook until bottom of potatoes is golden brown and crisp, about 8-10 minutes.
- Place skillet in oven and bake until lightly browned, about 1 1/2 hours.
- Let rest 10 minutes before slicing and serving. Enjoy!
Adapted from Smitten Kitchen.