Crispy Golden Hash Browns (Printable version)
Golden crunchy potatoes with tender interiors, perfect for breakfast or brunch accompaniments.
# Ingredient List:
→ Potatoes
01 - 4 medium russet potatoes, peeled
→ Aromatics & Seasonings
02 - 1 small onion, finely grated (optional)
03 - 1 teaspoon salt
04 - 1/2 teaspoon freshly ground black pepper
→ Fats
05 - 3 tablespoons unsalted butter
06 - 2 tablespoons vegetable oil
# How to Make It:
01 - Using the large holes of a box grater, grate the potatoes and, if using, the onion.
02 - Place grated potatoes and onion in a clean kitchen towel and squeeze out as much moisture as possible.
03 - Transfer the grated mixture to a large bowl and toss evenly with salt and black pepper.
04 - Heat 1 tablespoon butter and 1 tablespoon vegetable oil in a large nonstick or cast-iron skillet over medium-high heat.
05 - Spread half of the potato mixture evenly in the pan about 1/2 inch thick and press down lightly with a spatula. Cook undisturbed for 4 to 5 minutes until the bottom is golden brown and crisp.
06 - Carefully flip the hash browns using a wide spatula, add another tablespoon of butter if necessary, and cook for an additional 4 to 5 minutes until crisp and golden on the opposite side.
07 - Transfer cooked hash browns to a plate lined with paper towels. Repeat cooking process with the remaining potato mixture and fats.
08 - Serve hot, optionally garnished with chopped chives or your preferred toppings.
# Expert Suggestions:
01 -
- It gives you that perfect crispy texture that feels like a secret only a close friend would share
- The balance of buttery richness and simple seasoning makes it a go-to for any brunch or breakfast
02 -
- The drying step isn't optional: squeezing out moisture is what tips these from soggy to perfectly crisp
- Adding a bit of butter during the flip enhances flavor and texture drastically
03 -
- Grate potatoes just before cooking to avoid excess moisture buildup
- The secret is mixing butter and oil to get that golden crisp without burning