Hash Browns Recipe

Prepare potatoes

Peel the russet potatoes (optional — skin can be left on for texture) and grate them using the large holes of a box grater or in a food processor. Transfer the grated potato to a large bowl of cold water and swish to remove surface starch.

Drain and squeeze

Drain the potatoes in a fine-mesh sieve or colander. Working in batches if necessary, transfer grated potato to a clean kitchen towel or cheesecloth, gather edges, and twist firmly to squeeze out as much water as possible. The drier the potato, the crisper the hash browns.

Combine with onion and binder

Transfer the drained, squeezed potato to a dry bowl. Finely grate or mince the yellow onion and add to the potatoes. Add salt, black pepper, flour, and the large egg. Toss or mix gently to combine until the mixture holds together when pressed. If using cheese or chives, fold them in now.

Heat pan

Place a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons of vegetable oil and 1 tablespoon butter. When the butter stops foaming and the fat is shimmering (about 1 minute), reduce heat to medium.

Form and cook patties

Take about 1/3 to 1/2 cup of the potato mixture per hash brown (adjust for desired size). Press each portion firmly into a compact patty. Add the patties to the skillet without crowding (work in batches). Cook undisturbed for 4–5 minutes, until the underside is deep golden-brown and releases easily.

Flip and finish

Flip the patties using a spatula and cook the second side for another 3–4 minutes, adding a little more oil to the pan between batches if needed. For extra crispness, press gently with the spatula while cooking to flatten and increase contact with the pan.

Drain and keep warm

Transfer cooked hash browns to a wire rack set over a baking sheet or a plate lined with paper towels to drain. Keep finished batches in a 200°F (95°C) oven while you cook the rest so they stay warm and crisp.

Serve

Serve immediately, topped with optional chopped chives, shredded cheddar, and a dash of hot sauce if desired.

If you prefer shredded-style (looser) hash browns rather than patties, after squeezing the potatoes, spread them into the hot, oiled skillet and press into an even layer. Cook without disturbing until the bottom is browned, then flip large sections or stir and continue cooking until crisp and cooked through.

To make ahead: shape patties and freeze on a baking sheet until firm, then transfer to a zip-top bag. Cook from frozen, adding a few extra minutes per side.