Hash Browns Recipe

Peel and shred

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

Remove excess moisture

Place the shredded potatoes into a clean kitchen towel or several layers of cheesecloth. Gather the cloth and twist to wring out as much liquid as possible — you should remove a lot of starchy water. Transfer the drained potato to a dry bowl. If you prefer less browning, you can rinse the shreds briefly in cold water before wringing, then dry thoroughly.

Measure and mix

Weigh or measure the now-drained shredded potato to confirm you have about 1 lb. Add the grated onion (0.25 cup) to the potatoes; the onion helps both flavor and moisture balance. Sprinkle the kosher salt (1 tsp), black pepper (1 tsp), and garlic powder (0.25 tsp) over the potato mixture and toss to combine.

Add egg and flour

In a small bowl, beat the egg lightly. Add the beaten egg and the 2 tablespoons of all-purpose flour to the potato mixture. Mix thoroughly with a fork or your hands until the shreds start to stick together. Add the chopped chives (2 tbsp) and fold in evenly. The mixture should hold together when squeezed; if it's too wet, add up to 1 more tablespoon of flour.

Heat pan

Place a large nonstick or cast-iron skillet over medium-high heat. Add the 3 tablespoons of neutral oil. When the oil shimmers and is hot but not smoking (about 2–3 minutes), add 1 tablespoon of butter to the pan and let it melt and foam.

Form and fry patties

Divide the potato mixture into 6 equal portions (for 6 smaller hashes) or 3 portions (for larger). For each portion, form a loosely packed patty about 3/4 inch thick. Place patties in the hot pan without overcrowding; you may need to work in batches. Flatten gently with a spatula to increase contact with the pan.

Fry until golden

Cook the patties undisturbed for 4–5 minutes, until the underside is deeply golden brown and crisp. Carefully flip each patty with a spatula and cook the second side for another 4–5 minutes, adding a little more oil or butter (about 1 teaspoon) if the pan seems dry. Reduce heat to medium if the exterior is browning too quickly before the centers are cooked.

Finish and drain

When both sides are crisp and the centers are cooked through, transfer the hash browns to a wire rack set over a baking sheet or to a plate lined with paper towels to drain excess oil. Season lightly with a pinch of salt to taste while still hot.

Serve hot with ketchup, hot sauce, or as a side to eggs and bacon. Leftover hash browns can be cooled, refrigerated in an airtight container for up to 3 days, and reheated in a skillet over medium heat to restore crispness.