Crispy Hash Browns
Perfectlycrispy hash browns at home are doable – and this recipe shows you exactly how. Readyin 20 mins with nothing but a few ingredients and one skillet.
Equipment
- Box Grater or Food Processor
- Large Mixing Bowl
- Cast-iron, Heavy Non-stick Skillet, or Griddle
- Spatula
- Cooling Rack(or Paper Towel)
- Tea Towel(optional)
Ingredients
- Potatoes(large, peeled)2 pcs
- All-purpose Flour1 tbsp
- Egg1 pc
- Neutral Oil(e.g., Canola, Avocado or Grapeseed Oil)3 tbsp
- Onion Powder(optional)½ tsp
- Salt¼ tsp
- Black Pepper¼ tsp
- Chives or Green Onions(optional, for garnish)1 tbsp
- Sour Cream(optional, for serving)¼ cup
Instructions
- Grate peeled potatoes using the large holes of a box grater or a food processor.
- Transfer shredded potatoes to a clean kitchen towel and squeeze firmly over the sink until no more liquid drips out. You can also use any of the other drying methods mentioned earlier in the post, just make sure potatoes feel dry and fluffy.
- Transfer dried, shredded potatoes to a large mixing bowl. Add the egg, flour, onion powder, salt, and black pepper. Mix everything together until evenly combined.
- Heat the neutral oil in a skillet over medium heat until shimmering.
- Spoon the mixture into the skillet to form patties, or spread it into one even layer for diner-style hash browns. Press down firmly with a spatula to create a thin, even surface.
- Cook undisturbed for 5-6 minutes for patties or 7-8 minutes for diner-style hash browns until deeply golden. Flip and cook the same amount of time on the other side until fully crisp.
- Transfer hash browns to a cooling rack and let them rest for 1-2 minutes to let the steam escape and keep the crust crisp. Alternatively, you can place them on a paper towel-lined plate for a minute instead, though the texture will be softer.
- Garnish with chopped chives or green onion if using, and serve immediately with sour cream on the side if you like. Enjoy!
Notes
Dry potatoes thoroughly. This is the most important step in the whole recipe. Squeeze out as much liquid as you possibly can – the drier potatoes, the crispier the result. Salt at the right moment. Add the salt right before cooking. It pulls moisture to the surface, so if you add it too early, it gradually reverses all that squeezing you just did. Preheat the skillet first, then add the oil. Starting with a hot skillet helps potatoes begin frying immediately, which gives you a better crust. Let the oil heat until it shimmers before adding potatoes. Medium heat only. Too high and the outside burns before the inside cooks through. Too low and potatoes sit in the oil and turn greasy instead of crispy. Don't overcrowd the pan. Cook in batches if needed – crowding drops the temperature and creates steam, which works against everything you're trying to achieve. Don't rush the flip. Hash brown will let you know when it's ready – golden edges and a clean release from the skillet. A little resistance means it needs more time.Nutrition Information
Serving Size: 248 g
| PER SERVING | AVG. QTY* | %DV** |
|---|---|---|
| Calories | 338 kcal | 17% |
| Protein | 8.5 g | 17% |
| Fat | 15.5 g | 24% |
| Saturated | 5 g | 25% |
| Unsaturated | 10.5 g | 26% |
| Carbohydrate | 42.5 g | 14% |
| Dietary Fiber | 5 g | 20% |
| Sugars | 3 g | 3% |
| Sodium | 324 mg | 14% |
| Cholesterol | 55 mg | 18% |
* Nutritional values are approximate and provided for general guidance only. Actual values may vary depending on ingredients and exact quantities used.
** Percent Daily Values are calculated based on a standard 2,000-calorie daily diet. Individual nutritional needs may differ depending on personal calorie requirements.
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