Crispy Hash Browns
A simple yet addictive recipe for achieving restaurant-style crispy hash browns at home, featuring golden crunch on the outside and tender potatoes on the inside.
Ingredients
Potato Ingredients
- 2 large Russet potatoes Starchy and crisp well.
- 1 to 2 tablespoons Butter Adds flavor and helps browning.
- 1 to 2 tablespoons Neutral oil Canola, avocado, or vegetable oil recommended to prevent butter from burning.
Seasoning Ingredients
- to taste Salt Season lightly inside and finish to taste.
- optional Black pepper Always good to add.
- optional Onion powder For a classic diner vibe.
Instructions
Preparation
- Peel the potatoes if you want that classic diner look, or leave the skins on if you prefer them rustic. Shred them using a box grater, and then rinse the shreds in a bowl of cold water.
- Drain the shredded potatoes well to remove extra starch.
- Spread the potatoes on a clean kitchen towel or a few layers of paper towels. Wrap them up and squeeze hard over the sink to dry them thoroughly.
Cooking
- Preheat a nonstick or cast iron skillet over medium to medium-high heat. Add the oil and butter. Wait until the butter melts and starts bubbling.
- Scatter the dried potatoes into the skillet in an even layer and press down with a spatula. Sprinkle with a small pinch of salt and pepper.
- Cook without touching for 6 to 8 minutes until the edges are deep golden. Flip the hash browns in sections and cook the second side for another 5 to 7 minutes.
- If browning too fast, reduce the heat. Finish with a final pinch of salt and any extra seasoning desired.
Notes
For variations, consider adding garlic powder, smoked paprika, Cajun seasoning, or chives after cooking. For cheese, add shredded cheddar in the last minute, covering the pan to melt.