Crispy Hash Browns with Everything Bagel Seasoning

• 2 tablespoons vegetable oil, divided
• 4 cups shredded hash browns, thawed if frozen (one package refrigerated shredded hash browns works well)
• 1/4 cup plain Greek yogurt or sour cream
• 1/4 cup finely chopped scallions
• 1-2 tablespoons everything seasoning

1. Heat 1 tablespoon of the oil in a large non-stick skillet over medium heat.
2. Add the shredded hash browns to the skillet. Spread them in an even layer and press down lightly with a spatula. Cook about 6 minutes or until the bottom is golden brown. Drizzle with the remaining 1 tablespoon vegetable oil. Using the spatula, turn the potatoes over and cook another 6 minutes or until golden brown and tender.
3. Divide the cooked hash browns among 4 plates. Top each portion with a spoonful of Greek yogurt or sour cream, scatter the chopped scallions on top, and finish with a sprinkle of everything seasoning to taste. Serve immediately and enjoy.

Tips for best results

To get extra-crispy hash browns, make sure the skillet is fully heated before adding the potatoes and avoid overcrowding the pan. Pressing the shredded potatoes gently while they cook helps form a crisp surface. Use a non-stick skillet or a well-seasoned cast-iron pan for even browning.

If your hash browns come from frozen, be sure to thaw and pat them dry with paper towels to remove excess moisture—this prevents steaming and helps crisp the edges. For a lighter finish, swap half the oil for a neutral cooking spray, though oil generally yields the best texture.

Greek yogurt gives a tangy contrast, but sour cream or crème fraîche work well, too. Adjust the amount of everything seasoning according to your taste; 1 tablespoon adds a subtle savory kick, while 2 tablespoons makes the flavor more pronounced.

Leftovers keep in the refrigerator for 2–3 days. Reheat in a skillet over medium heat to restore crispiness rather than using the microwave, which tends to soften them.

Nutrition