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Crispy Hash Browns

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Golden, crispy hash browns with tender interiors—classic breakfast potatoes perfect alongside eggs or bacon.

Ingredients

Scale
  • 2 large russet potatoes (about 1 lb), peeled
  • 1 small onion, finely grated (optional)
  • 2 tbsp all-purpose flour
  • 1 tsp salt
  • ½ tsp black pepper
  • 2–3 tbsp vegetable oil or clarified butter

Instructions

  1. Grate potatoes (and onion, if using) on the large holes of a box grater.
  2. Wrap grated potatoes in a clean kitchen towel or paper towels; squeeze out as much moisture as possible.
  3. Transfer to a bowl and sprinkle with flour, salt, and pepper. Mix gently to combine.
  4. Heat oil in a large skillet over medium-high heat.
  5. When oil shimmers, add a compact mound of potato mixture (about ½ cup) and press down firmly into a flat patty.
  6. Cook for 4–5 minutes without disturbing, until the bottom is deep golden and crisp.
  7. Flip carefully with a spatula and cook another 4–5 minutes until both sides are crisp and potatoes are cooked through.
  8. Transfer to a paper towel-lined plate to drain. Repeat with remaining mixture, adding more oil as needed.
  9. Serve immediately, garnished with chopped parsley or chives, if desired.

Notes

  • Removing excess moisture is crucial for crispiness.
  • Add a pinch of garlic powder, paprika, or cayenne for extra flavor.
  • Use clarified butter for a richer taste and higher smoke point.
  • If cooking a large batch, keep finished hash browns warm in a 200 °F (93 °C) oven until serving.
  • Leftovers can be refrigerated in an airtight container and reheated in a skillet for best texture.

Nutrition

Find it online: https://ukfinda.com/crispy-hash-browns/