Breakfast: Classic Hash Browns

June 27, 2015  |  

During a recent stay in Las Vegas at the JW Marriott, I had the opportunity to enjoy their complimentary breakfast. Between the eggs, waffles, sausages, and pancakes, one thing stuck out – the hash browns. Upon returning, I made it my business to grab the recipe courtesy of! Hash browns and all their crispy goodness are perfect with eggs and fruit, lovely with a brunch spread, or you can have them solo with a nice glass of OJ. They are an ideal grab-and-go breakfast, too. Try it out for yourself!


2 russet potatoes, peeled
3 tablespoons clarified butter
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 pinch paprika, or to taste


Shred potatoes into a large bowl filled with cold water. Stir until water is cloudy, drain, and cover potatoes again with fresh cold water. Stir again to dissolve excess starch. Drain potatoes well, pat dry with paper towels, and squeeze out any excess moisture.
Heat clarified butter in a large non-stick pan over medium heat. Sprinkle shredded potatoes into the hot butter and season with salt, black pepper, cayenne pepper, and paprika.

Cook potatoes until a brown crust forms on the bottom, about 5 minutes. Continue to cook and stir until potatoes are browned all over, about 5 more minutes.

Recipe and Image by: / Chef John

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