Russet potatoes – Leave the skin on; you’ll be grating them anyway, so it doesn’t really make a difference for flavor or color. Scallions – Separate the whites from the greens. All-purpose or gluten-free flour Egg – This isn’t a common ingredient for hash browns, but I like adding a beaten egg to help hold the hash browns together. Seasonings – Kosher salt, garlic powder, onion powder, chili powder, paprika, and black pepper. Olive oil spray
Reheat: Warm leftover hash browns in a skillet over medium heat until warmed through. You can also reheat them in a microwave, but they will not be as crispy.
