Crispy Hash Browns
Discover how to make perfectly crispy and golden hash browns with just a few simple ingredients and techniques.
Ingredients
Main Ingredients
- 4 medium russet potatoes High starch, ideal for crisping.
- 1 small onion (optional) Adds sweetness and savory depth.
- 2 tablespoons olive oil or vegetable oil Choose oil based on flavor and smoke point.
- to taste salt Used for seasoning.
- to taste black pepper Brightens flavor.
- optional garlic powder or paprika For added flavor.
- to garnish fresh herbs (e.g., parsley or chives) Adds freshness.
Instructions
Preparation
- Peel the russet potatoes and grate them using a box grater or food processor.
- Place the grated potatoes in a bowl of cold water and rinse thoroughly to remove surface starch.
- Use a clean kitchen towel or cheesecloth to squeeze out as much moisture as possible from the grated potatoes.
- If using onion, finely chop it and mix it with the grated potatoes.
Cooking
- In a large skillet, heat the olive oil over medium-high heat until shimmering.
- Spread the grated potatoes (and onion, if using) evenly in the skillet. Press down gently with a spatula to form a compact layer.
- Sprinkle salt, pepper, and any additional spices over the top.
- Let the potatoes cook undisturbed for about 5–7 minutes or until the bottom is golden brown.
- Carefully flip the hash browns using a spatula and cook for an additional 5–7 minutes on the other side until golden and crispy.
- Once cooked, transfer the hash browns to a plate lined with paper towels to absorb excess oil. Serve immediately.
Notes
For the crispiest results, ensure potatoes are well-drained and cooked in batches if necessary to avoid overcrowding the pan. Serve right away for best texture.