Hash Browns Recipe

Peel and shred

Peel the russet potatoes and shred them on the large holes of a box grater or in a food processor with a shredding disc. Work quickly to minimize oxidation.

Rinse

Place the shredded potatoes in a large bowl of cold water. Swirl and drain, then repeat until the water runs mostly clear (2–3 rinses) to remove excess starch.

Dry thoroughly

Drain the shredded potatoes in a fine-mesh sieve or colander, then transfer to a clean kitchen towel or several layers of paper towels. Twist and squeeze vigorously to remove as much moisture as possible (at least 1–2 minutes). Excess moisture will prevent browning and make them greasy.

Season & bind

Return the dried shredded potatoes to a bowl. Sprinkle with 1 tsp kosher salt and 1 tsp black pepper. Add 2 tablespoons flour and 1 beaten egg. Mix thoroughly to combine — the flour and egg will help the shreds cohere into crisp patties.

Preheat pan

Place a large nonstick or cast-iron skillet over medium-high heat. Add 3 tablespoons neutral oil and 1 tablespoon unsalted butter. Allow the butter to foam and the oil to shimmer but not smoke.

Form patties & cook (batch 1)

Scoop about 1/2 cup of the potato mixture per hash brown (for roughly 3–4" diameter patties). In the skillet, press each scoop flat with a spatula to about 1/3" thickness. Cook without disturbing for 4–5 minutes until the underside is deeply golden brown and releases easily.

Flip & finish (batch 1)

Use a thin spatula to flip each patty. Cook the second side for 3–4 minutes until golden and cooked through. If the pan is getting dry, add a little more oil (about 1 tsp) between batches.

Cook remaining batches

Transfer cooked hash browns to a baking sheet in a single layer and keep warm in a 200°F (95°C) oven while you cook remaining patties in the same manner, adding oil or butter as needed to maintain browning.

Season and serve

Taste and adjust salt to taste. Sprinkle with chopped fresh chives if using. Serve immediately while crisp.