Crispy Golden Hash Browns (Printable Version)
Golden, crunchy hash browns with tender centers, ideal for crisp morning dishes or brunch.
# What You'll Need:
→ Potatoes
01 - 4 medium russet potatoes, peeled
→ Vegetables & Aromatics
02 - 1 small onion, grated (optional)
→ Pantry
03 - 3 tablespoons vegetable oil (or clarified butter for extra crispiness)
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon black pepper
# Step-by-Step:
01 - Grate the peeled potatoes using a box grater or food processor; grate onion if using.
02 - Place grated potatoes and onion in a clean kitchen towel and squeeze out as much moisture as possible.
03 - Transfer dried potatoes to a large bowl and toss with salt and black pepper.
04 - Heat 2 tablespoons of vegetable oil in a large non-stick or cast-iron skillet over medium-high heat.
05 - Add potatoes in an even 1.25 cm (1/2 inch) thick layer and press gently with a spatula; cook undisturbed for 5 to 7 minutes until golden and crisp underneath.
06 - Flip hash browns in sections or whole using a spatula or plate; add remaining oil and cook for another 5 to 7 minutes until golden and crisp on the second side.
07 - Transfer hash browns to a paper towel-lined plate to drain excess oil; serve hot.
# Expert Advice:
01 -
- You'll discover a simple trick to squeezing out moisture that changes everything about texture
- These hash browns became my secret weapon for weekend brunches that impress without the fuss
02 -
- Removing as much water as possible is the secret to crispiness, so don’t skip the squeezing step
- Flipping in sections makes it easier and prevents breaking your perfect crust
03 -
- Patience is key: resist flipping too soon to achieve the perfect crust
- Using a cast-iron skillet really helps retain and distribute heat evenly for a consistent crunch