Hashbrowns Recipe

Grate potatoes

Peel the russet potatoes. Using the large holes of a box grater (or the shredding disk of a food processor), grate the potatoes into a large bowl.

Grate onion

Grate the half onion into the same bowl with the potatoes. The onion adds moisture and flavor.

Rinse and remove starch

Fill the bowl with cold water and swish the grated potatoes and onion to release starch. Pour off the cloudy water, repeat once more until water runs clearer. This step reduces gummy texture.

Dry thoroughly

Using a clean dish towel or several layers of paper towel, transfer the grated potato mixture and squeeze out as much liquid as possible. Aim for the mixture to be only slightly damp. Excess water prevents browning and crisping.

Combine ingredients

Place the dried grated potato and onion back in a bowl. Add the egg, 1 tablespoon flour, garlic powder, smoked paprika (if using), 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Mix thoroughly until evenly combined. The egg and flour help bind; if mixture seems very wet after squeezing, add another teaspoon of flour.

Form patties

Divide the mixture into 6 equal portions and gently press into compact patties about 3 inches in diameter and 1/2 inch thick. Compacting helps them hold together while frying.

Preheat pan

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons of neutral oil and let it warm until shimmering but not smoking (about 1–2 minutes).

Fry first side

Add the patties to the hot skillet without crowding (work in batches if necessary). Press each patty gently with a spatula to flatten and increase contact with the pan. Cook undisturbed for 4–5 minutes, until the underside is deep golden-brown and releases easily.

Flip and finish

Add the remaining 1 tablespoon oil around the patties, flip them, and cook for another 3–4 minutes until the second side is golden and the interior is cooked through. Reduce heat slightly if the exterior browns too quickly before the centers cook.

Optional butter finish

If using butter, add 1 tablespoon butter to the pan in the last minute and spoon the melted butter over the patties for extra richness and color.

Drain

Transfer cooked hashbrowns to a paper-towel-lined plate to absorb excess oil. Immediately season lightly with coarse sea salt.

Sprinkle chopped chives or parsley over the hot hashbrowns and serve immediately. Serve with ketchup, hot sauce, or sour cream if desired.