Shredded Hash Browns Recipe

Peel and shred

Peel the potatoes. Using a box grater or the large-disk attachment of a food processor, shred the potatoes into a large bowl. You should have about 2 cups packed shredded potato (approximately 2 medium russets).

Rinse and soak

Immediately place the shredded potatoes into the bowl of cold water. Swirl them to remove surface starch, then let them soak for 5 minutes. Drain and repeat rinsing until the water clears (typically 2–3 rinses).

Dry thoroughly

After the final rinse, drain the shredded potatoes in a fine-mesh sieve or colander and press out as much water as possible with the back of a spoon. Transfer the potatoes to a clean kitchen towel or several layers of paper towels and squeeze and wring until they are very dry. Removing moisture is crucial for crispness.

Preheat pan

Place a 10–12 inch nonstick or cast-iron skillet over medium-high heat. Add the vegetable oil and 1 tablespoon of the butter. Heat until the fat is shimmering but not smoking, about 1–2 minutes.

Season potatoes

Transfer the dried shredded potatoes to a bowl and sprinkle the fine salt, black pepper, and onion powder (if using). Toss lightly to distribute seasonings evenly.

Form and cook

Add the shredded potatoes to the hot skillet, spreading them into an even 3/4-inch thick layer. Press down firmly with a spatula to compact the potatoes so they hold together. Cook without disturbing for 5–7 minutes, until the bottom is deep golden brown and releases easily.

Flip and finish

Add the remaining 1 tablespoon of butter to the pan around the edges. Slide a spatula under the hash and, using the spatula (and a second one if needed), flip it in sections or flip by inverting onto a plate then sliding back into the pan. Cook the second side for 4–6 minutes, pressing occasionally, until golden and crisp and the potatoes are tender through.

Check doneness

Taste a small piece to ensure potatoes are cooked through and seasoned. If edges are browning too fast, reduce heat to medium and continue cooking until done.

Transfer the finished shredded hash browns to a plate lined with paper towel for 1 minute to absorb excess oil if desired, then slide onto a serving plate. Sprinkle with chopped chives or parsley and serve with hot sauce or ketchup on the side.