Bojangles Hash Browns Recipe
A pile of crispy, well-seasoned hash browns fresh from the pan? That’s how breakfast should start!Getting them just right means handling the potatoes properly—too much moisture, and they’ll steam instead of crisp up.I shred mine, soak them in cold water to rinse off excess starch, and then press them dry before adding the seasoning.Smoked paprika and garlic powder bring in the deep, savory notes that set these apart.Let them cook undisturbed until you see deep browning at the edges—flipping too early will ruin the texture.A final sprinkle of salt right when they come out of the pan makes all the difference.
Ingredients
- 2 Russet Potatoes
- 2 tbsp Vegetable Oil
- 1/2 tbsp Butter
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
Instructions
- Peel and grate the Russet potatoes using a box grater or food processor.
- Rinse the grated potatoes under cold water to remove excess starch.
- Pat them dry with a clean towel.
- Heat vegetable oil and butter in a large skillet over medium heat.
- Make sure the pan is evenly coated with the mixture.
- Spread the grated potatoes evenly in the skillet.
- Season them with salt and black pepper to taste, ensuring an even distribution.
- Cook the potatoes on one side for about 5-7 minutes or until golden brown.
- Flip them gently using a spatula and cook for another 5 minutes.
- Once both sides are crispy, remove the hash browns from the skillet.
- Drain any excess oil by placing them on paper towels before serving.
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