Crispy Hash Browns

My college roommate taught me the trick to perfect hash browns after I served her soggy potato shreds one too many times. We stood in our tiny kitchen at midnight, squeezing water out of grated potatoes with a flour sack towel until our arms ached. The sizzle when those dried potatoes hit the hot butter changed everything about my breakfast game forever. Now it is the one breakfast skill I am genuinely proud to master.

Last winter my sister came over for a post holiday breakfast and I made these while she built the world is most elaborate hot coffee station. She kept wandering over to the stove, asking if they were done yet, until I finally slid a perfectly golden brown cake onto her plate. She took one bite and immediately asked for the recipe, saying it reminded her of our grandmother is Sunday breakfasts.

Ingredients

• 4 medium russet potatoes, peeled: Russets have the perfect starch content to get crispy without falling apart, and peeling ensures even browning
• 1 small onion, finely chopped: The onion sweetens as it cooks, adding depth that makes these taste like they came from a restaurant kitchen
• 3 tbsp unsalted butter: Butter gives that rich flavor we all crave, and mixing it with oil prevents burning
• 2 tbsp vegetable oil: The oil raises the smoke point so you can get the temperature high enough for real crunch
• 1 tsp salt: Potatoes need generous seasoning, and this amount brings out their natural sweetness
• ½ tsp freshly ground black pepper: Freshly ground adds a gentle heat that lingers nicely on your tongue

Instructions

Grate your potatoes:

Use the large holes on your box grater or the shredding disc on your food processor for classic hash brown texture

Squeeze out every drop of moisture:

Wrap the grated potatoes in a clean kitchen towel and twist until your hands hurt, because water is the enemy of crispiness

Season the shreds:

Toss the dried potatoes with onion, salt, and pepper in a large bowl until everything is evenly distributed

Heat your fat until shimmering:

Warm half the butter and oil in a large nonstick skillet over medium high heat until the butter foams and smells nutty

Form your first cake:

Add half the potato mixture to the pan, spreading it into a thin, even layer, then press gently with your spatula

Let it develop a crust:

Cook undisturbed for 5 to 7 minutes until you see golden brown creeping up the sides

Flip with confidence:

Carefully turn the hash browns, adding more butter or oil if the pan looks dry, then cook the second side for 5 to 7 minutes more

Drain and repeat:

Transfer the finished cake to a paper towel lined plate and repeat with the remaining potato mixture

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These became my go to comfort food after a particularly rough breakup when my friends came over for a hash brown pajama party. We stood around the stove in our sleepwear, taking turns flipping and sampling, until we had eaten the entire batch straight from the pan. Food tastes better when shared with people who show up when things fall apart.

Getting Maximum Crispiness

Soak the shredded potatoes in cold water for 10 minutes before squeezing them dry. This removes even more starch and helps the edges get extra crunchy in the pan.

Serving Suggestions

Fried eggs or a scramble are classic partners, but these also shine alongside bacon and fresh fruit. I have served them with smoked salmon and cream cheese for brunch, and nobody complained.

Making Them Your Own

Once you have the basic technique down, these hash browns are endlessly adaptable to whatever you are craving.

• Mix shredded sharp cheddar or pepper jack into the potatoes before cooking
• Stir in chopped chives, parsley, or even fresh dill for an herbal note
• Use only oil and skip the butter for a completely dairy free version

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There is something deeply satisfying about turning humble potatoes into something so crispy and golden. Hope these become a weekend staple in your kitchen too.

Your Questions Answered

→ Why are my hash browns soggy?

Soggy hash browns usually result from excess moisture in the potatoes. Squeeze the grated potatoes thoroughly in a clean kitchen towel or cheesecloth to remove as much liquid as possible before cooking.

→ Can I prepare hash browns ahead of time?

Yes, grate and squeeze the potatoes ahead of time, then store them in water in the refrigerator. Drain and dry thoroughly before cooking. Alternatively, cook them completely and reheat in a hot skillet.

→ What's the best potato variety for hash browns?

Russet potatoes are ideal due to their high starch content and low moisture. These characteristics help achieve that desired crispy exterior while maintaining a fluffy interior.

→ Should I use butter, oil, or both?

Using both butter and oil gives the best results. Oil handles high heat without burning, while butter adds rich flavor. The combination ensures proper browning and exceptional taste.

→ How do I prevent hash browns from sticking to the pan?

Use a well-seasoned nonstick skillet and ensure it's properly heated before adding the fat. Adding enough butter and oil mixture creates a natural nonstick surface. Let them cook undisturbed until a golden crust forms.

→ Can I make hash browns without a grater?

A food processor with a shredding attachment works perfectly and saves time. Alternatively, dice potatoes into small cubes for a different style known as home fries or country potatoes.