American · Breakfast · Easy
Hash Browns
Shredded potatoes fried into a golden crispy cake with a tender interior. The diner side that outshines the main.
The whole recipe in 60 seconds
Hash Browns, in 5 ideas
- Squeezing the potatoes dry is the most important step. Wet potatoes steam instead of crisping.
- Russets are the best potato for hash browns because of their high starch.
- Do not touch them while the first side cooks. Patience builds crust.
- A cast iron skillet gives the most even browning.
- Rinsing removes surface starch that makes them gummy.
What you need
Ingredients
- 2 lbs russet potatoes
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 3 tbsp vegetable oil
- 2 tbsp butter
How to make it
Directions
- Peel and shred the potatoes on a box grater. Rinse in cold water, then squeeze completely dry in a clean towel.
- Toss with salt, pepper, and garlic powder.
- Heat the oil and butter in a large skillet over medium high heat.
- Spread the potatoes in an even layer and press down. Cook undisturbed 6 minutes.
- Flip in sections (or one brave flip) and cook 6 more minutes until both sides are deep golden.
- Drain briefly on paper towels and serve hot.
Par cook the shredded potatoes in the microwave for 3 minutes before frying. They crisp up faster and more evenly.