Hash Brown Recipe

Grate potatoes and onion

Peel the russet potatoes and grate them on the large holes of a box grater (or use the grating disk of a food processor). Grate the onion as well. Transfer both to a large bowl.

Remove excess moisture

Gather the grated potato and onion into a clean kitchen towel or several layers of cheesecloth. Twist and squeeze over the sink until no more liquid comes out (about 30–60 seconds). This step prevents soggy hash browns and helps them crisp.

Measure and combine dry and wet binders

Return the drained, squeezed potato and onion to the bowl. Add the beaten egg, flour, salt, pepper, and garlic powder (if using). Mix gently but thoroughly so the potato shreds are evenly coated and hold together.

Heat the pan

Place a large nonstick or cast-iron skillet over medium-high heat. Add the vegetable oil and let it get hot until it shimmers (about 2 minutes). If using butter, add it just before the potato goes in so it doesn't burn.

Form and fry patties

For portioning, use about 1/2 cup of the potato mixture per hash brown (makes ~6 small pancakes). Flatten each portion into a 1/2-inch-thick round and gently place into the hot pan without crowding. Cook over medium-high heat until the underside is deep golden brown and releases easily, about 4–5 minutes.

Flip and finish

Carefully flip each hash brown with a spatula. Reduce heat to medium and continue cooking until the second side is golden and the center is cooked through, another 3–4 minutes. If the pan gets dry, add a little more oil (1 tsp at a time).

Crisp in oven (optional for large batches)

To keep multiple batches warm and crisp, place finished hash browns on a baking sheet in a 200°F (95°C) oven while you finish frying the rest.

Transfer cooked hash browns to a paper towel-lined plate to absorb excess oil, then season lightly with additional salt to taste. Sprinkle with chopped chives or parsley if desired and serve immediately.