Ingredients:

  • 4 cups grated russet potatoes (about 2 large potatoes)
  • 1 small onion, finely chopped
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • Salt and pepper to taste
  • Fresh parsley, chopped (optional)
  • Sliced green onions (optional)

Instructions:

  1. Peel and grate the russet potatoes using a box grater or food processor. Rinse the grated potatoes under cold running water to remove excess starch. Drain well and pat dry with paper towels.
  2. Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.
  3. Add the grated potatoes to the skillet. Sprinkle with smoked paprika, cayenne pepper, salt, and pepper. Stir to combine without breaking up the potatoes too much.
  4. Flatten the mixture into an even layer in the skillet. Cook for about 6-8 minutes until the bottom is golden brown. Flip the hash browns in sections and cook for an additional 6-8 minutes until crispy.
  5. Remove from heat and garnish with chopped parsley and sliced green onions if desired. Serve hot alongside your favorite breakfast dishes.