Hashbrowns Recipe

Peel and grate

Peel the russet potatoes and grate them on the large holes of a box grater (or use the coarse disk of a food processor). Place the grated potato in a large bowl of cold water as you work to prevent browning and remove excess starch.

Rinse and drain

After all potatoes are grated, swish them in the cold water for 30 seconds, then pour off the cloudy water. Refill with cold water, agitate again, and drain. Repeat once more until the water runs much clearer.

Remove excess moisture

Line a clean kitchen towel or several layers of paper towels over a bowl or baking sheet. Transfer the grated potatoes to the towel, gather the edges, and twist firmly to wring out as much liquid as possible (you should get several tablespoons of starchy water). Pat the grated potato dry with another towel if needed. Transfer dried grated potatoes to a clean bowl.

Sauté onion

In a small skillet, warm 1 teaspoon of the butter (from the melted butter amount) over medium heat and sauté the finely chopped onion just until translucent, about 2–3 minutes. Allow to cool slightly.

Combine ingredients

To the bowl with the dried grated potato add the cooled sautéed onion, 1 tablespoon melted butter, the beaten egg, 1 tablespoon neutral oil, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and the minced chives if using. Mix gently but thoroughly to combine. Taste a tiny pinch and adjust seasoning if needed.

Heat pan

Place a large nonstick or cast-iron skillet over medium-high heat. Add 3 tablespoons vegetable oil and 1 tablespoon butter. Heat until shimmering and the butter foam subsides—about 2 minutes. The pan should be hot enough that a small pinch of potato sizzles immediately.

Form hashbrowns

Divide the potato mixture into 6 equal portions for medium-thin patties (or 4 for thicker). Using your hands or a 1/2-cup measure, press each portion into a compact patty about 1/2 inch thick. Shake off any loose bits.

Fry first side

Carefully place the patties into the hot skillet without crowding (work in batches if needed). Press each patty gently with a spatula to ensure good contact with the pan. Cook undisturbed over medium-high heat until the underside is deeply golden brown and crisp, 4–6 minutes.

Flip and finish

Flip each hashbrown and reduce heat to medium. Add a little extra butter along the pan edge if desired for flavor. Cook the second side until golden and cooked through, 3–5 minutes. Total cook time will depend on thickness—ensure interior is tender and exterior crisp.

Drain and season

Transfer finished hashbrowns to a tray lined with paper towels to drain briefly. Season immediately with extra salt to taste while still hot.

Serve hot. Hashbrowns pair well with ketchup, hot sauce, eggs, or sour cream. Leftovers can be kept in the fridge for up to 2 days and reheated in a skillet to restore crispness.