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Ingredients
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Potatoes & Prep
Binding & Seasoning
Cooking Fat & Finish
Method
Potatoes & Prep
- 1
- 2
Rinse and soak
Place the cut potatoes into a large bowl and cover with cold water. Add 1 tsp kosher salt and stir. Let soak 10–15 minutes to remove excess surface starch; this improves crispness.
- 3
Dry thoroughly
Drain the potatoes in a colander, then spread them on clean kitchen towels or paper towels. Pat dry very thoroughly—moisture on the surface will cause splattering and prevent browning. For best results, let them air-dry 5 minutes after patting.
Binding & Seasoning
- 4
Mix binder and seasonings
In a large bowl, whisk together 2 tablespoons flour, 1 egg, 1 tsp onion powder, and 1 tsp black pepper until smooth. The egg can be beaten lightly first; it helps the batons stick together in small clusters but should not make the mixture wet—you want a thin coating.
- 5
Toss potatoes with binder
Add the dried potato batons to the bowl and gently toss until they are evenly coated with the flour-egg mixture. Work quickly so the potatoes don't release more moisture. If the mixture seems too wet, add up to 1 more tablespoon flour, tossing to incorporate. The goal is a light coating that helps crisping and keeps some small sticks clumped like batons.
Cooking Fat & Finish
- 6
Heat the pan
Place a large nonstick or well-seasoned cast-iron skillet over medium-high heat. Add 4 tablespoons neutral oil and 1 tablespoon butter. Heat until the butter foams and the oil shimmers but does not smoke (about 2–3 minutes). The fat should be hot enough that a single potato stick sizzles on contact.
- 7
Cook in batches
Add the coated potato batons in a single layer, pressing them slightly to make small clusters or short stacks if desired. Do not overcrowd the pan; cook in batches so each piece has direct contact with the pan. Cook undisturbed for 3–5 minutes until the bottom side is deeply golden and crisp.
- 8
- 9
Drain and season
Transfer cooked hash browns to a paper towel–lined plate to drain excess oil. Immediately season with a light pinch of kosher salt to taste while still hot so the salt adheres.
- 10
Serve
Stack the crispy potato batons as desired on a serving plate. Garnish with 1 tablespoon thinly sliced fresh chives, if using. Serve hot.