📝 About This Recipe
Achieve diner-style perfection at home with these impeccably crispy, golden-brown potato gems. By utilizing a specific rinsing and squeezing technique to remove excess starch and moisture, we ensure a lacey, crunch-heavy exterior that gives way to a tender, buttery center. This recipe elevates the humble potato into a breakfast masterpiece that is both nostalgic and sophisticated.
🥗 Ingredients
The Potatoes
- 2 lbs Russet Potatoes (large, scrubbed and peeled)
- 4 cups Ice Water (for soaking)
Seasoning & Binding
- 1 teaspoon Sea Salt (plus more for finishing)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/4 teaspoon Paprika (for a hint of color and warmth)
- 1 tablespoon Cornstarch (the secret for extra crispiness)
Frying Fats
- 2 tablespoons Clarified Butter (Ghee) (provides flavor without burning)
- 2 tablespoons Neutral Vegetable Oil (such as grapeseed or canola)
Garnish
- 2 tablespoons Fresh Chives (finely minced)
- 1 pinch Flaky Sea Salt (for the final touch)
👨🍳 Instructions
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1
Using the large holes of a box grater or a food processor shredding attachment, grate the peeled Russet potatoes into a large bowl.
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2
Immediately cover the shredded potatoes with the ice water. Swirl them around vigorously to release the surface starch; the water should turn cloudy.
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3
Drain the potatoes in a colander and rinse under cold running water for 30 seconds until the water runs clear.
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4
Transfer the damp potatoes to the center of a clean kitchen towel or a large piece of cheesecloth. Gather the edges and twist forcefully to squeeze out every drop of moisture possible. This is the most critical step for crunch!
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5
Place the dried potato shreds into a clean, dry bowl. Sprinkle with salt, pepper, garlic powder, onion powder, paprika, and cornstarch.
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6
Toss the mixture thoroughly with your hands or tongs to ensure every strand is lightly coated in the seasoning and starch.
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7
Heat a large heavy-bottomed skillet (cast iron is preferred) over medium-high heat. Add the clarified butter and vegetable oil, swirling to coat the pan.
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8
Once the oil is shimmering and just starting to wisps of smoke, carefully spread the potatoes into the pan in an even layer, about 1/2 inch thick.
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9
Press down firmly with a wide spatula to flatten the potatoes and ensure good contact with the hot surface. Do not move them for at least 5-7 minutes.
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10
Lift an edge to check the color. Once the bottom is a deep golden brown and the edges look lacy and crisp, use the spatula to cut the mass into four wedges for easier flipping.
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11
Flip each wedge carefully. Add an extra teaspoon of oil around the edges of the pan if it looks dry.
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12
Cook the second side for another 5-6 minutes, pressing down occasionally, until equally golden and crispy.
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13
Transfer the hash browns to a wire rack set over a baking sheet for 1 minute; this prevents the bottom from steaming and getting soggy on a flat plate.
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14
Sprinkle with flaky sea salt and fresh chives while still piping hot and serve immediately.
💡 Chef's Tips
Use Russet potatoes specifically; their high starch content is essential for the structure and crispiness of hash browns. Don't skip the squeeze: moisture is the enemy of crispiness. If you think you've squeezed enough, squeeze once more. Avoid overcrowding the pan; if making a double batch, use two skillets to ensure the potatoes fry rather than steam. Clarified butter is the secret ingredient—it offers the rich flavor of butter but has a higher smoke point so it won't burn during the long fry time. Resist the urge to flip early. Patience is what builds that thick, satisfying crust.
🍽️ Serving Suggestions
Serve alongside two eggs over-easy, allowing the runny yolks to act as a rich sauce for the potatoes. Pair with thick-cut smoked bacon or maple breakfast sausages for a classic hearty morning meal. Top with a dollop of sour cream and a spoonful of caramelized onions for a sophisticated twist. Accompany with a bright, acidic fruit salad or a glass of fresh-squeezed orange juice to balance the richness. Drizzle with a touch of hot sauce or spicy ketchup for those who enjoy a morning kick.