Hash Brown Recipe

Prepare potatoes

Peel the russet potatoes. Using the large holes of a box grater or a mandoline set for coarse shredding, grate the potatoes into a bowl.

Immediately after grating, transfer the shredded potatoes to a clean kitchen towel or several layers of paper towel. Gather the edges and twist to squeeze out as much moisture as possible (aim for at least half the liquid removed). This step is essential for crisp hash browns.

Place the dried shredded potatoes in a large bowl, season with 1 tsp salt and 1/2 tsp black pepper, and toss to combine.

Grate the small onion finely and add it to the potatoes. Onion adds moisture and flavor; squeezing some of the onion's juice with the potato helps bind.

In a small bowl, beat 1 large egg and mix with 2 tablespoons flour. Pour the egg-flour mixture over the shredded potatoes and gently fold to evenly distribute. The egg and flour will help the potatoes hold together while frying.

If the mixture seems very wet after mixing, press another towel against it for 30 seconds and discard excess liquid. You want the mixture cohesive but not soupy.

Heat the pan

Place a large nonstick or cast-iron skillet over medium-high heat. Add 3 tablespoons vegetable oil and 1 tablespoon butter (if using). Heat until shimmering and the butter foams but is not browned, about 1–2 minutes.

For individual hash browns: scoop about 1/3 cup of the potato mixture per patty into the hot skillet, flattening each into a 3–4 inch round about 1/4 to 1/2 inch thick. Leave space between patties so steam can escape.

For a single large hash brown: spread the entire mixture evenly in the skillet into a thin layer about 1/4 inch thick.

Cook without moving until the underside is deeply golden and crisp, about 4–6 minutes. Resist flipping too early.

Flip carefully using a spatula (for large ones you may need to invert onto a plate and slide back into the pan). Cook the second side until equally golden and cooked through, another 3–5 minutes. If the pan gets dry or the browning is too slow, reduce heat slightly and add a little more oil.

When cooked, transfer hash browns to a wire rack or paper towel-lined plate to drain briefly and keep crisp. Season immediately with a pinch of salt if desired.

Sprinkle chopped chives or green onions over the hot hash browns and serve with sour cream or ketchup on the side.

Serve hot. Leftovers can be reheated in a skillet over medium heat to restore crispness.