Crispy Skillet Hash Browns with Fried Eggs and Arugula
Published Jun 10, 2013•Updated Apr 19, 2022
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These Crispy Skillet Hash Browns with Fried Eggs and Arugula start on the stove and end in the oven so that both the top and bottom get extra crispy.
Yesterday I told my husband that I “pinned” a recipe from a magazine. What I really meant was that I tore the page out and stuck it on the fridge. Is that a sign of too much Pinterest-ing?
Wait – don’t answer that.
I have been seriously excited to share this recipe with you. There’s nothing complicated or “new” about great hash browns that are tender inside and perfectly crisp on the outside, but I’ve thought about this dish more times in the past couple weeks than any other. It seemed particularly appropriate for the week leading up to Father’s Day. We always seem to think of brunch as a Mother’s Day thing, but shouldn’t fathers get brunches too?
Maybe it’s my husband’s love of anything that involves crispy potatoes or the nod to campfire cooking that comes from making these crispy potatoes in a cast iron skillet, but this dish jumped out at me as Father’s Day worthy.
It’s worthy of just about any other day as well.
The secret to getting these potatoes extra crisp is 1) to squeeze as much liquid out of the grated potatoes as you can manage before you begin and 2) to start the potatoes on the stove to crisp the bottom and end in the oven to crisp the top. The dish serves four cooked in an 8-inch skillet, but you can easily adjust up to serve more people by using a bigger pan and cooking it for a few minutes longer in the oven.
Although I won’t be making him breakfast this year, I will be seeing my dad for dinner on Sunday! I’ll be jet-lagged and bleary-eyed, but I’ll be back in Kansas.
Anyone else planning to cook something for Father’s Day??
More Brunch Recipes
- Slow Cooker Breakfast Casserole with Sausage and Cheese {Low Carb}
- Baked Banana French Toast with Pecan Crumble
- Brioche Baked Egg in a Hole
- Egg, Brie and Arugula Breakfast Sandwich with Strawberry Glazed Bacon
- Slow Cooker Bagel Breakfast Casserole
- Bagel and Egg Breakfast Bake with Whipped Scallion Cream Cheese
- Light and Fluffy Whole Wheat Waffles
- Whole Wheat Blueberry Pancakes
- Savory Waffles with Sausage and Cheddar
- Waffle-Iron Hash Browns with Parmesan and Kale
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Crispy Skillet Hash Browns
Equipment
- Box Grater
- Mixing Bowls
- oven-safe skillet
Ingredients
- 2 large Russet potatoes (about 1 pound total)
- 1/2 tsp Salt
- 1/2 tsp fresh cracked Black Pepper
- 1 Tbsp Unsalted Butter
Instructions
- Preheat the oven to 350 degrees F.
- Using a box grater, grate the potatoes onto a large kitchen towel. When finished, spread the grated potatoes out on the kitchen town and roll it tightly. Over the sink, squeeze as much liquid out of the potatoes as possible. (Note: This is the most critical step to crispy potatoes. Squeeze the heck out of those potatoes and don't stop until they are super dry.)
- Transfer the potatoes to a mixing bowl and toss with salt and pepper.
- Heat an 8-inch oven-safe skillet over medium-high heat. When hot, add the butter, and swirl to coat the bottom of the skillet. Add the grated potatoes to the hot pan, gently spreading them out to evenly cover the bottom of pan. (Note: Resist the urge to press the potatoes into the pan. Leave them light and textured - this will make for more surface area to crisp up in the oven). Cook until you can lift the potatoes gently with a spatula and see that the bottom of the potatoes are golden brown and crisp, about 5-8 minutes.
- Carefully transfer the hot pan to the oven and cook until the potatoes are cooked through, 10-15 minutes. Finally, turn on the broiler, and blast the surface of the potatoes until golden brown and crisp, about 2 minutes more.
- Slice into wedges and serve.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
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Jess this sounds fantastic! And I definitely love that runny egg shot – my favorite part : ) My husband would love those crispy potatoes – and who are we kidding, I would too. haha Safe trip back to the states! That’s exciting that you’ll get to see your dad just in time for Father’s Day!
Oh my. I need to try this, as I don’t have a good crispy hash browns recipe in my life. I’m curious if you’ve tried using red potatoes?
Brenda – I haven’t tried using red potatoes because unfortunately, I cannot find them here! (Your red potato recipes lately have made me miss them for potato salads big time!) Red potatoes are my favorite, so I’d definitely love to hear how it goes if you try it that way.
Skillet hash browns are the best! This recipe sounds awesome!
I’m definitely hooked now, Katrina!
I have to try this !!!
I’ve been known to spend a little too much time on pinterest too. That won’t stop me from pinning this recipe to make! 😉 I wish I was home right now so I could make this…I already have all the ingredients.
Tina – I love it so much I have to pry myself away, but it sure is fun!
Thanks for the great tips. May have to pin this! 🙂
Oooh! What part of Kansas? We just moved to Manhattan a year ago!
I saw that you guys were living in Kansas, Christina – love that! My family is outside of Kansas City – in Overland Park. It’s gorgeous out where you are though – I miss that part of the country so much!
I love hash browns Jess and these look AH-MAZING! Love how crispy they are. 🙂 Have a good trip back to Kansas!
Thank you, Anne! I can’t wait!
Kevin would nearly faint i I made these for him. I LOVES hash browns and we hardly ever eat them. HE always gets them when we go out for brunch. Thanks for the tips on how to get them extra crispy, too. So helpful!
Frank’s favorite meal is grilled hanger steak with hash browns and an avocado salad, but I sometimes think he likes it most because it’s an excuse to eat hash browns for dinner! What is it with boys and crispy potatoes? 😉
Thank you, Jess. I learned something from your notes on drying the potatoes. Have a great day!
Those super dry potatoes crisp up amazingly well, Liz! It took a few soggy hash browns to figure out the secret. 😉