Hashbrowns Recipe

Grate potatoes and onion

Trim, peel, and coarsely grate the russet potatoes using a box grater or food processor. Grate the half small yellow onion as well and add it to the potato shreds.

Place the grated potato and onion in a clean kitchen towel or several layers of cheesecloth. Gather the cloth and twist firmly over the sink or a bowl to squeeze out as much liquid as possible (you should remove most of the moisture). This step is critical to getting crisp hashbrowns.

Transfer the drained potato and onion to a large bowl. Let sit for 2–3 minutes to allow any remaining liquid to separate; pour off any extra liquid before continuing.

Add the flour, beaten egg, kosher salt, black pepper, and optional garlic powder to the drained potatoes and onion. Use a fork or your hands to mix gently but thoroughly until the mixture binds together. The mixture should hold when pressed; if it's very loose, add up to 1 additional tablespoon of flour.

Divide the mixture into 4 equal portions for medium patties (or more for smaller ones). With slightly wet or oiled hands, shape each portion into a compact patty about 3–4 inches wide and 1/2 inch thick, pressing the edges so they hold together.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons of vegetable oil and the tablespoon of butter. When the butter has melted and the fat is shimmering but not smoking, gently place the patties in the pan, leaving space between them (cook in batches if necessary).

Cook undisturbed for 3–5 minutes until the undersides are golden brown and crispy. Use a thin spatula to peek; if they’re golden and release easily, flip them. Add the remaining 1 tablespoon oil to the pan before the second side if the pan looks dry.

Cook the second side 3–5 minutes until golden brown and cooked through. If the interior is not fully cooked by the time the exterior is brown, reduce heat to medium and cook 1–2 minutes longer, pressing gently with the spatula for even contact.

Transfer finished hashbrowns to a cooling rack or plate lined with paper towels to drain briefly. Season lightly with an extra pinch of salt while hot if desired.

Serve hot topped with a dollop of sour cream and a sprinkle of sliced chives, or alongside eggs and bacon as desired.

If keeping warm before serving, place cooked patties on a rimmed baking sheet in a single layer in a 200°F (95°C) oven for up to 20 minutes; they will stay crispier if kept on a rack above the sheet.