📝 About This Recipe
Experience the quintessential American breakfast staple: a shatteringly crisp, golden-brown exterior giving way to a tender, buttery potato interior. This recipe utilizes the essential 'squeeze and dry' technique to ensure maximum crunch without the grease. Perfected for the home cook, these hash browns bring the nostalgic comfort of a high-end diner right to your kitchen table.
🥗 Ingredients
The Potatoes
- 2 lbs Russet Potatoes (large, scrubbed and peeled)
- 4 cups Ice Water (for soaking shredded potatoes)
Seasoning and Binding
- 1 teaspoon Fine Sea Salt (plus more for final seasoning)
- 1/2 teaspoon Freshly Cracked Black Pepper (to taste)
- 1/2 teaspoon Garlic Powder (for subtle depth)
- 1/2 teaspoon Onion Powder (adds savory diner aroma)
- 1 tablespoon Cornstarch (helps achieve ultimate crispness)
For the Pan
- 2 tablespoons Clarified Butter (Ghee) (high smoke point with rich flavor)
- 2 tablespoons Neutral Oil (such as grapeseed or vegetable oil)
- 1 tablespoon Unsalted Butter (added at the end for a glossy finish)
Optional Garnish
- 2 tablespoons Fresh Chives (finely minced)
- 1/4 teaspoon Smoked Paprika (for a hint of color and smoke)
👨🍳 Instructions
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1
Using the large holes of a box grater or a food processor with a grating attachment, shred the peeled Russet potatoes into long strands.
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2
Immediately submerge the shredded potatoes in a large bowl of ice-cold water. Swirl them around for 1-2 minutes to release excess starch; the water should turn cloudy.
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3
Drain the potatoes in a colander and rinse under cold running water until the water runs clear.
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4
Transfer the potatoes to the center of a clean, lint-free kitchen towel or a piece of cheesecloth. Gather the corners and twist tightly over the sink, squeezing with all your might to extract as much liquid as possible.
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5
Spread the squeezed potatoes onto a baking sheet lined with paper towels. Pat them dry one final time; moisture is the enemy of a crisp crust.
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6
In a large mixing bowl, toss the dry potato shreds with the salt, black pepper, garlic powder, onion powder, and cornstarch until evenly coated.
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7
Heat a 12-inch heavy-bottomed cast iron or non-stick skillet over medium-high heat. Add the clarified butter and neutral oil, swirling to coat the entire surface.
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8
Once the oil is shimmering and hot, add the potato mixture to the pan. Spread them into an even layer about 1/2 to 3/4 inch thick. Press down firmly with a wide spatula.
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9
Lower the heat to medium. Cook undisturbed for 8-10 minutes. Do not peek! You want a deep, mahogany-gold crust to form.
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10
When the edges look visibly browned and crisp, use a large spatula to flip the potatoes. If you find it difficult to flip in one piece, cut the 'cake' into quarters and flip each section individually.
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11
Add the final tablespoon of unsalted butter around the edges of the pan, allowing it to melt and seep under the potatoes.
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12
Cook the second side for another 6-8 minutes, pressing down occasionally to ensure contact with the hot surface.
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13
Slide the hash browns onto a wire rack for 30 seconds to let excess steam escape (this prevents sogginess) before transferring to a warm plate.
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14
Garnish with minced chives and a light dusting of smoked paprika if desired. Serve immediately while piping hot.
💡 Chef's Tips
Use Russet potatoes specifically; their high starch content is vital for the structure and crispiness that waxy potatoes can't provide. Never skip the squeezing step—getting the potatoes bone-dry is the single most important factor for success. Avoid flipping the potatoes too early; they need consistent contact with the heat to develop that signature 'crunch'. Clarified butter is preferred because it offers the flavor of butter without the milk solids that burn at high temperatures. If cooking for a crowd, keep finished batches on a wire rack in a 200°F (95°C) oven to maintain crispness.
🍽️ Serving Suggestions
Serve alongside two eggs over-easy, allowing the yolk to create a natural sauce for the potatoes. Pair with thick-cut maple smoked bacon and a side of buttered sourdough toast. Top with a dollop of sour cream and extra chives for a 'loaded' potato experience. Enjoy with a hot cup of black coffee or a spicy Bloody Mary for the ultimate weekend brunch. Serve as a base for a breakfast stack, topped with avocado slices and hot sauce.