Hash Brown Potatoes Recipe
Make Hash Brown Potatoes Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Potatoes & Prep
Binding & Flavor
Cooking Fat
Method
Potatoes & Prep
- 1
Peel and shred
Peel the russet potatoes. Using the large holes of a box grater (or a food processor with a shredding disc), shred the potatoes and place the shreds in a large bowl of cold water immediately to remove excess starch and prevent browning.
- 2
Rinse and dry
Swirl the shredded potatoes in the bowl of cold water, then drain and repeat until the water runs much clearer (2–3 changes). Transfer the shreds to a clean kitchen towel or several layers of paper towels, gather into the towel and squeeze firmly to remove as much moisture as possible (important for crispness).
Binding & Flavor
- 3
Combine ingredients
Transfer the well-dried shredded potatoes to a large mixing bowl. Add the finely chopped onion, beaten egg, flour, garlic powder, 3/4 tsp kosher salt (reserve remaining salt for seasoning), and 1/4 tsp freshly ground black pepper. Mix gently until the shreds are evenly coated and the mixture holds together when pressed. If mixture seems too wet, add up to 1 more tablespoon flour; if too dry, add a splash of water or another beaten egg white (optional).
- 4
Portion
Divide the potato mixture into 6 equal portions (for medium-size pancakes) or 8 for smaller ones. Shape each portion into a compact patty about 3 inches in diameter and roughly 1/2 inch thick, pressing firmly so they hold together.
Cooking
- 5
Heat fat
In a large nonstick or cast-iron skillet, heat 1 tablespoon unsalted butter and 1 tablespoon neutral oil over medium-high heat until the butter foams and the fat is shimmering.
- 6
- 7
Flip and finish
Flip each hash brown and add the remaining 1 tablespoon butter and 1 tablespoon oil to the pan if needed. Cook another 3–5 minutes until the second side is golden and the center is cooked through. If the exterior browns too quickly before the center cooks, reduce heat to medium and cover loosely for 1–2 minutes.
- 8
Season and rest
Transfer cooked hash browns to a wire rack set over a baking sheet or paper towel-lined plate. Immediately season lightly with the reserved kosher salt and a pinch of black pepper. Let rest 2 minutes to firm up before serving.
- 9
