Golden Crispy Hash Browns (Printable version)
Golden and crispy shredded potatoes, perfect for breakfast or savory side dishes.
# Ingredient List:
→ Potatoes
01 - 4 medium russet potatoes, peeled
→ Aromatics
02 - 1 small yellow onion, finely chopped (optional)
→ Binding & Seasoning
03 - 2 tablespoons all-purpose flour (or gluten-free flour)
04 - 1 large egg
05 - 1 teaspoon salt
06 - ½ teaspoon freshly ground black pepper
→ For Frying
07 - 4 tablespoons vegetable oil (or clarified butter)
# How to Make It:
01 - Grate the peeled potatoes with a box grater or food processor. Transfer to a clean kitchen towel and squeeze out as much moisture as possible.
02 - In a large bowl, mix grated potatoes, chopped onion if using, flour, egg, salt, and pepper until evenly incorporated.
03 - Heat vegetable oil in a large nonstick skillet over medium-high heat until hot.
04 - Scoop ¼ cup portions of the potato mixture into the skillet, flattening gently with a spatula. Fry in batches, avoiding overcrowding.
05 - Fry the hash browns for 3 to 4 minutes on each side, until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
06 - Repeat with remaining mixture, adding more oil if necessary. Serve hot.
# Expert Suggestions:
01 -
- They're impossibly crispy on the outside and just tender enough inside, the kind of texture that makes you reach for a second helping.
- Fifteen minutes from shredding to plate means you can make these on a weekday without fuss, yet they taste like you woke up early.
- Naturally vegetarian and easily gluten-free, so they work for nearly every table and every preference.
02 -
- Moisture is the enemy of crispness—that squeezing step is non-negotiable, not just a suggestion, or you'll end up with soft, disappointing results.
- Don't crowd the pan; each hash brown needs space to make contact with the hot oil all over, not steam next to its neighbors.
03 -
- Soak your shredded potatoes in cold water for ten minutes before squeezing if you have time—it removes excess starch and takes the crispness up another level.
- Make a double batch and freeze the uncooked patties on a sheet pan, then fry them straight from frozen when you want them—they cook slightly longer but with no loss of quality.