Hash Browns Recipe

Parboil (optional for tender interior)

Peel the potatoes and cut into large chunks (2–3 inches). Place potatoes in a medium pot and cover with cold water by about 1 inch. Add 1 tsp coarse salt. Bring to a simmer over medium-high heat and cook until a thin skewer meets slight resistance, about 6–8 minutes. Drain immediately and transfer potatoes to an ice bath (use some of the 4 cups cold water) to stop cooking. Drain thoroughly and let cool until manageable.

Or use raw (firmer texture)

If you prefer a crisper, slightly denser hash brown, skip parboil: peel and grate potatoes directly in next step, then proceed with rinsing and drying.

Grate the cooled parboiled potatoes on the large holes of a box grater (or use the coarse disc of a food processor). If you skipped parboiling, grate raw potatoes. Place grated potatoes in a large bowl of cold water and swish to remove excess surface starch for 1 minute. Pour potatoes into a fine-mesh sieve and rinse under cold running water until water runs clear.

Very important: remove as much moisture as possible. Transfer grated potatoes to a clean dish towel or several layers of paper towel. Twist and squeeze over the sink until only a few drops remain. For best results, weigh or press between towels with a heavy skillet for 2–3 minutes to extract more water.

Transfer dried grated potatoes to a large bowl. If using the grated onion, squeeze out its liquid and add the drained onion to the bowl. Sprinkle 2 tablespoons flour, beaten egg, 1 tsp fine salt, 1 tsp black pepper, and optional 1/4 tsp garlic powder over the potatoes. Add chopped chives if using. Gently fold with a spatula until evenly combined. The mixture should hold together when pressed; if too loose, add another 1 teaspoon flour.

Divide the mixture into 6 equal portions for small pancakes or 4 for larger ones. Shape each portion into a compact patty about 1/2 inch thick, compressing firmly so they hold when flipped. Place formed patties on a tray and chill in the fridge for 10 minutes to firm up (optional but helpful). Meanwhile, heat a large nonstick or cast-iron skillet over medium-high heat and add 1 1/2 tablespoons neutral oil.

When oil is shimmering (not smoking), place patties in the skillet without overcrowding (work in batches). Press each gently with a spatula to increase contact. Cook undisturbed 4–5 minutes until deeply golden and crisp on the bottom. Flip carefully and add remaining 1 1/2 tablespoons oil (or add a little butter) around the edges. Cook another 4–5 minutes until the second side is golden and interior is cooked through. Reduce heat slightly if the exterior browns too fast before the inside is done.

If making larger, thicker patties, cover skillet for 1–2 minutes after flipping to help cook through, then uncover and crisp again.

Transfer cooked hash browns to a paper-towel-lined tray and season immediately with a pinch of salt. If desired, add 1 tablespoon butter to the skillet and let it brown slightly, then spoon over the patties for extra flavor. Keep finished patties warm on a low oven (200°F / 95°C) while you fry remaining batches.

Serve hot as a side with eggs, ketchup, sour cream, or your preferred condiments. Leftovers can be reheated in a skillet or oven to regain crispness.