Hash Browns Recipe

Peel and shred

Peel the potatoes (you may leave some peel for texture if you prefer). Using the large holes of a box grater or a food processor shredder disc, shred the potatoes into a large bowl.

Rinse and remove starch

Fill the bowl with cold water and swish the shredded potatoes to remove surface starch. Drain and repeat rinsing until the water runs mostly clear (2–3 rinses).

Dry thoroughly

Transfer the shredded potatoes to a clean kitchen towel or several layers of paper towels. Gather and twist to squeeze out as much moisture as possible (at least 1–2 minutes). For crispier results, let the shredded potatoes sit spread on a tray for 10 minutes and pat again to remove remaining moisture.

Prepare onion (optional)

If using onion, grate or finely mince the 1/4 small onion and squeeze out excess moisture the same way as the potatoes. Add to the potatoes.

Mix binding ingredients

In a small bowl whisk the egg with the flour, 1 tsp salt, and 1 tsp black pepper. Pour this over the shredded potatoes and toss to combine thoroughly. The mixture should hold together when pressed; if it seems too wet add up to 1 more tablespoon of flour.

Heat the pan

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

Form and cook patties

Divide the potato mixture into 6 equal portions (for small/medium hash browns) or 3 portions for larger ones. Add remaining 1 tablespoon oil to the pan if needed. For each portion, press into a compact patty about 3–4 inches across and 1/2 inch thick. Place patties in the pan without overcrowding (work in batches if necessary). Cook undisturbed for 4–6 minutes until the underside is deep golden brown and releases easily.

Flip and finish

Carefully flip each patty using a spatula. Add the optional tablespoon of butter to the pan and spoon a little melted butter/oil over the tops. Reduce heat to medium and cook 4–6 more minutes until the second side is golden and the interior is cooked. Total cooking time will vary by thickness—ensure potatoes are tender when pierced.

Drain

Transfer finished hash browns to a paper-towel-lined plate to absorb excess oil. Season immediately with a pinch of salt if desired.

Sprinkle chopped chives or parsley over the hot hash browns and serve with ketchup, hot sauce, or your preferred condiments.