Hashbrowns Recipe

Choose and Rinse

Select 2 medium russet potatoes (about 10–12 oz total). Rinse under cold water to remove dirt; do not peel unless you prefer skin-off hashbrowns.

Grate

Using the large holes of a box grater or the coarse disk of a food processor, grate the potatoes. You should have approximately 2 cups of grated potato.

Soak to Remove Starch

Place the grated potato in a bowl and cover with 3 cups cold water. Agitate gently and let soak for 5 minutes to draw out excess starch. This helps get crispier hashbrowns.

Drain and Dry

Drain the potatoes in a fine mesh sieve or colander and then transfer to a clean kitchen towel or several layers of paper towel. Twist and squeeze firmly to remove as much liquid as possible (at least 30–60 seconds). Excess moisture will steam the potatoes and prevent browning.

Season the Potatoes

Return the dried grated potatoes to a bowl. Sprinkle 1 tsp kosher salt and 1 tsp freshly ground black pepper over them and toss to combine so seasoning is evenly distributed.

Add Baking Binder and Flavors

To the seasoned grated potatoes add 2 tbsp melted butter, 1 tsp garlic powder, 1 tsp onion powder, and 2 tbsp minced fresh chives if using. Toss thoroughly so the melted butter coats the shreds and the seasonings are incorporated. The butter adds flavor and helps crisping; if you prefer not to use butter, replace the melted butter with an extra tablespoon of oil.

Taste & Adjust

Taste a tiny pinch of a lightly cooked scrap (or just assess) and adjust salt or pepper as needed. Keep in mind additional salt can be added after cooking.

Heat the Pan

Place a large nonstick or cast-iron skillet over medium-high heat. Add 1 tbsp neutral oil and 1 tbsp unsalted butter. Heat until the butter foams and the fat is shimmering but not smoking, about 1–2 minutes.

Form Hashbrown Cakes

Using a 1/2-cup measure (or your hands), scoop portions of the grated potatoes and press lightly to compact into patties roughly 3–3.5 inches across and 1/2 inch thick. Alternatively, spread the entire batch thinly across the pan for skillet-style hashbrowns.

Cook First Side

Place the patties (or the spread) in the hot pan, leaving a little space between patties. Do not move them for 4–6 minutes. The potatoes should sizzle; check after 4 minutes and when a deep golden-brown crust forms, they are ready to flip.

Flip and Finish

Flip each patty carefully with a spatula. Cook the second side for 3–5 minutes until golden brown and cooked through. If the crust is browning too quickly or the interior is not cooked, reduce heat to medium and cover loosely for 1–2 minutes to help cook through without burning the exterior.

Serve

Transfer finished hashbrowns to a paper-towel-lined plate to absorb excess fat. Season lightly with additional salt to taste and sprinkle with extra minced chives if desired. Serve hot.