Hashbrowns Recipe

Peel and grate

Peel the russet potatoes. Using the large holes of a box grater (or the coarse disc of a food processor), grate the potatoes into a large bowl.

Rinse and drain

Immediately cover the grated potatoes with cold water and stir briefly to loosen surface starch. Pour through a fine-mesh sieve and rinse under cold running water until the water runs clear.

After rinsing, transfer the grated potatoes to a clean kitchen towel or several layers of cheesecloth. Twist and squeeze firmly to remove as much liquid as possible — this step is critical for crisp hashbrowns. You should get several tablespoons of starchy water; discard the liquid and transfer the dried potato shreds back to the bowl.

Sprinkle the 1 tsp fine salt over the dried potato shreds and toss to distribute evenly.

Prepare onion

Finely mince or grate half a yellow onion to yield about 1/2 cup. Pat the minced onion dry with a towel to remove excess moisture. This prevents soggy hashbrowns.

Combine ingredients

Add the dried minced onion to the shredded potatoes. Sprinkle in 1 tsp flour, 1/2 tsp black pepper, and 1/4 tsp garlic powder. If using, finely chop 1 tbsp fresh parsley and mix in. Toss everything gently to combine; the small amount of flour and the potato starch help bind the shreds together while still keeping them loose.

Portion

Divide the potato mixture into 4 equal portions for 4 thin patties or 2 portions for thicker patties. Press each portion into a compact disk about 3/4-inch thick using a spatula or your hands (lightly moisten hands to prevent sticking).

Heat pan

Heat a large heavy skillet (cast-iron preferred) over medium-high heat. Add 2 tbs vegetable oil and 2 tbs unsalted butter. Allow the butter to melt and foam; the fat should shimmer but not smoke.

Cook first side

Place the potato patties (or loose shredded nests) in the pan without overcrowding; cook in batches if necessary. Press each patty gently with a spatula to flatten and ensure even contact with the pan. Cook undisturbed for 4–6 minutes until the underside is deeply golden-brown and releases easily from the pan.

Flip and finish

Flip the patties carefully and add a drizzle (~1 tsp) of neutral oil around them if the pan looks dry. Cook the second side 3–5 minutes until golden and cooked through. For extra crispness, reduce heat slightly and cook an additional 1–2 minutes per side.

Season and serve

Transfer cooked hashbrowns to a paper-towel–lined plate and season lightly with 1/2 tsp coarse salt while hot. Serve immediately with ketchup, hot sauce, or as a side for eggs and breakfast meats.