📝 About This Recipe
Achieving the perfect hash brown is an art form that balances a shattered-glass crisp exterior with a tender, creamy interior. This recipe utilizes the essential 'squeeze and dry' technique to remove excess starch, ensuring your potatoes fry rather than steam. With a touch of clarified butter and savory aromatics, these are the quintessential American diner-style potatoes elevated for the gourmet home kitchen.
🥗 Ingredients
The Potatoes
- 2 lbs Russet Potatoes (large, scrubbed and peeled)
- 4 cups Ice Water (for soaking)
Seasoning & Binding
- 1.5 teaspoons Kosher Salt (plus more for finishing)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Garlic Powder (for subtle depth)
- 1/4 teaspoon Onion Powder
- 1 pinch Cayenne Pepper (optional, for a hint of warmth)
- 1 tablespoon Cornstarch (the secret for extra crunch)
Frying Fats
- 3 tablespoons Clarified Butter (Ghee) (provides high smoke point and rich flavor)
- 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 disk, grate the peeled Russet potatoes into a large bowl filled with ice-cold water.
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2
Swish the shredded potatoes around vigorously in the water to release the surface starches. The water will become cloudy. Drain and repeat once more until the water runs clear.
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3
Transfer the rinsed potatoes to the center of a clean, lint-free kitchen towel or a large piece of cheesecloth.
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4
Gather the corners of the towel and twist the top. Squeeze the potato bundle with all your strength over the sink. You want to extract every possible drop of moisture until the potatoes feel dry and chalky.
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5
Spread the dried potato shreds onto a baking sheet lined with paper towels and let them air-dry for another 5-10 minutes.
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6
In a dry mixing bowl, toss the potatoes with the kosher salt, black pepper, garlic powder, onion powder, cayenne, and cornstarch until evenly coated.
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7
Heat a large heavy-bottomed skillet (cast iron is best) over medium-high heat. Add the clarified butter and vegetable oil, swirling to coat the entire surface.
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8
Once the fat is shimmering and just starting to wisps of smoke, add the potatoes to the pan. Spread them into an even layer about 1/2 inch thick, but do not pack them down too tightly; you want some air gaps for steam to escape.
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9
Reduce the heat to medium. Cook undisturbed for 6-8 minutes. Resist the urge to peek! You are looking for a deep, golden-brown crust to form on the bottom.
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10
Carefully flip the hash browns. You can do this in sections with a spatula, or flip the entire cake if you are feeling brave. If the pan looks dry, add an extra teaspoon of oil around the edges.
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11
Cook the second side for another 5-7 minutes until equally golden and crispy.
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12
Slide the hash browns onto a wire rack set over a paper towel to drain for 60 seconds—this prevents the bottom from getting soggy.
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13
Garnish immediately with flaky sea salt and minced chives while the heat is still radiating from the potatoes.
💡 Chef's Tips
Always use Russet potatoes; their high starch and low moisture content are essential for crispiness. Never skip the rinsing step, as excess starch leads to gummy, grey potatoes rather than golden ones. If your hash browns are browning too fast on the outside but stay raw inside, lower your heat and cover the pan for the first 3 minutes of cooking. Avoid using regular butter as the milk solids will burn before the potatoes are crisp; clarified butter or ghee is the secret to diner-quality flavor. For a spicy twist, mix in a finely diced jalapeño with the dry seasonings.
🍽️ Serving Suggestions
Serve alongside two eggs over-easy so the yolk creates a rich sauce for the crispy potatoes. Pair with thick-cut smoked bacon and a dollop of sour cream on the side. Accompany with a bright, acidic Bloody Mary or a fresh mimosa to cut through the richness. Top with a spoonful of hot sauce or smoky chipotle ketchup for a modern kick. Serve as a base for 'Loaded Hash Browns' topped with melted cheddar and crumbled sausage.