Print

Classic Crispy Hash Browns Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 13 reviews

Classic crispy hash browns made from grated russet potatoes and onions, pan-fried to golden perfection with butter and vegetable oil. A simple and comforting side dish perfect for breakfast or brunch.

Ingredients

Potato Mixture

  • 1¼ lbs russet potatoes (2 medium), peeled
  • 1/2 small yellow onion
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Cooking Fats

  • 2 tablespoons unsalted butter, divided
  • 2 tablespoons vegetable oil, divided

Garnish

  • 1 tablespoon chopped fresh chives (optional)

Instructions

  1. Grate Potatoes and Onion: Using a food processor with a grating blade or a box grater with large holes, grate the peeled russet potatoes and the half small yellow onion. Transfer the grated mix to a large bowl lined with a clean kitchen towel.
  2. Remove Excess Moisture: Gather the edges of the towel and squeeze out as much moisture as possible. This step is essential for achieving crispy hash browns by preventing sogginess during cooking.
  3. Season the Mixture: Place the dried grated potatoes and onion in a medium bowl and toss them thoroughly with 3/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper to evenly season.
  4. Heat Skillet with Oil and Butter: In a medium nonstick or cast-iron skillet, heat 1 tablespoon of vegetable oil and 1 tablespoon of unsalted butter over medium-high heat until hot and shimmering, preparing the pan to cook the hash browns.
  5. Form and Cook First Side: Spread the potato mixture evenly in the skillet and press down firmly with a wide spatula to flatten. Reduce heat to medium and cook undisturbed for 6 to 8 minutes until the bottom turns golden brown and crispy. Check occasionally, increasing heat slightly if not browning, but avoid flipping prematurely.
  6. Flip Hash Browns: Carefully slide the hash browns out onto a plate, browned side down. Place another plate on top and invert the two plates so the crispy side is now facing up and ready to cook the other side.
  7. Cook Other Side: Add the remaining 1 tablespoon of vegetable oil and 1 tablespoon of butter to the skillet. Once melted and hot, slide the hash browns back into the pan and cook for an additional 4 to 5 minutes until this side is also golden brown and crisp. Adjust heat as needed.
  8. Serve: Transfer the hash browns to a plate or cutting board, cut into wedges, sprinkle with chopped fresh chives if desired, and serve immediately to enjoy their best texture and flavor.

Notes

  • Drying the grated potatoes thoroughly is crucial for crispiness; don't skip this step.
  • Use a cast-iron skillet if available for best browning results.
  • Adjust salt to taste or dietary needs.
  • Fresh chives add a nice mild onion flavor but are optional.
  • Serve immediately for best texture as hash browns can lose crispness when cooled.

Find it online: https://cozyplatter.com/classic-crispy-hash-browns-recipe/