Hash Browns Recipe

Peel and rinse

Peel the russet potatoes and rinse them under cold water to remove loose starch and any dirt.

Grate potatoes

Using the large holes of a box grater (or a food processor with a coarse shredding disc), grate the potatoes into a large bowl.

Rinse shredded potatoes

Cover the grated potatoes with the cold water (about 500 ml) and stir. Let sit 1 minute, then drain in a fine-mesh sieve or colander. This removes excess surface starch and prevents gummy hash browns.

Dry thoroughly

Transfer the drained potato shreds to a clean kitchen towel or several layers of paper towels. Squeeze and wring repeatedly until the potatoes are as dry as possible (at least 30–60 seconds). Removing moisture is critical for crispness.

Combine ingredients

Put the dried shredded potatoes into a large mixing bowl. Add the finely chopped onion, 1 teaspoon kosher salt, 2 tablespoons flour, 1 beaten egg, 1 teaspoon black pepper, and 1/2 teaspoon garlic powder. Mix gently with a fork until evenly combined. The mixture should hold together when you press a small handful; if it seems too loose, add up to 1 more tablespoon of flour.

Form patties

Divide the mixture into 3–4 equal portions for medium patties (or more for smaller). Press each portion into a compact patty about 1/2 inch thick, squeezing out any remaining moisture as you form them.

Preheat skillet

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

Fry first side

Carefully place the patties in the hot skillet, leaving space between them. Press gently with a spatula to make good contact. Cook undisturbed for 4–5 minutes, until the undersides are deeply golden-brown and crisp.

Flip and finish

Add the remaining 2 tablespoons oil and the optional butter around the patties (if using) to help flavor and promote browning. Flip each patty and cook another 3–4 minutes until the second side is golden and the potatoes are cooked through. If the outsides brown too quickly, reduce heat to medium.

Drain

Transfer cooked hash browns to a wire rack or paper towel–lined plate and sprinkle lightly with the extra 1/2 teaspoon kosher salt while hot.

Sprinkle the chopped chives or parsley over the hot hash browns and serve immediately. Adjust seasoning to taste and enjoy with ketchup, hot sauce, or alongside eggs.