Hash Browns Recipe

Time30m

Serves4

Freshly sliced potatoes fried to a golden crisp

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prep the Potatoes
Wash and peel the russet potatoes. Using a box grater or food processor, slice the potatoes into thin shreds. Place the shredded potatoes in a bowl of cold water to remove excess starch.
2
Drain and Dry
After soaking for about 10 minutes, drain the potatoes and pat them dry with paper towels. This step is crucial to achieve a crispy texture.

3
Heat the Oil
In a large skillet, heat the vegetable oil over medium-high heat. You want enough oil to cover the bottom of the skillet to ensure even frying.
4
Cook the Hash Browns
Once the oil is hot, carefully add the shredded potatoes to the skillet in an even layer. If using, sprinkle the chopped onion, garlic powder, and paprika over the top at this stage. Press down gently with a spatula.
5
Season and Flip
Season the potatoes with salt and black pepper. Allow the hash browns to cook without stirring for about 5-7 minutes until they are golden brown on the bottom. Carefully flip the hash browns in sections and cook for an additional 5-7 minutes until the other side is also golden brown.
6
Drain and Serve
Once cooked, transfer the hash browns to a plate lined with paper towels to drain any excess oil. Serve immediately while hot.