Hash Browns Recipe

Prepare potatoes

Peel the russet potatoes (if desired) and grate them on the large holes of a box grater or use a food processor with a shredding disk. You should have about 2 cups of shredded potato. Place shredded potato in a large bowl of cold water and swish to remove surface starch.

Prepare onion

Peel and finely grate or mince the yellow onion. Add the grated onion to the bowl with the shredded potatoes so it stays moist and prevents browning while you work.

Drain and dry

Drain the potato-onion mixture in a colander. Transfer to a clean kitchen towel or several layers of paper towels and twist to wring out as much moisture as possible (squeeze until mostly dry). Removing moisture ensures crisp browns.

Return the dried shredded potato and onion to a dry bowl. Sprinkle with kosher salt, black pepper, garlic powder, and smoked paprika. Toss to distribute evenly.

Combine binder

Add the large egg and gluten-free flour (or cornstarch) to the seasoned potato mixture. Stir or use your hands to combine until the mixture holds together when pressed. If mixture feels too wet, add up to 1 additional tablespoon of GF flour or cornstarch.

Heat fat

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons of vegetable oil and the optional butter. Let the oil shimmer and butter melt but not burn.

Form and fry

Scoop about 1/3 cup of the potato mixture per pancake (for standard-size hash browns). Carefully flatten into a 3-4 inch patty and place in the hot skillet. Do not overcrowd; cook in batches if needed. Cook without moving 4–5 minutes, until the underside is deep golden brown and releases easily.

Flip and finish

Add the remaining 1 tablespoon oil to the skillet if needed. Flip each patty and cook 3–4 minutes until the second side is golden and the interior is cooked through. Adjust heat as necessary to avoid burning while achieving a crispy exterior.

Drain & garnish

Transfer cooked hash browns to a wire rack or paper towel-lined plate to drain briefly. Sprinkle with additional salt to taste and garnish with chopped fresh chives if using. Serve immediately hot.