Hash Browns Recipe

Wash, peel and shred

Wash and peel the potatoes. Using the large holes of a box grater (or the shredding disk of a food processor), shred the peeled potatoes into a large bowl.

Remove excess moisture

Place the shredded potato in a clean kitchen towel or several layers of cheesecloth. Twist and squeeze firmly over the sink to remove as much liquid as possible (at least 1–2 minutes). If you prefer a firmer interior, let the shredded potato rest 2–3 minutes then squeeze again.

Measure drained potato

Transfer the drained shredded potato to a dry bowl and measure about 2 cups packed for the recipe (this yields 2–3 small/hash brown patties or one generous serving). Reserve any excess for another batch or adjust quantities for larger size choice.

To the drained shredded potato add 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon onion powder if using. If you want the hash browns to hold together well, add 2 tablespoons all-purpose flour and the lightly beaten egg. Mix everything until combined but avoid overworking.

Heat fat

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 3 tablespoons neutral oil and 1 tablespoon butter (if using). Allow the oil to shimmer and the butter to foam but not burn.

Form and fry patties

For small size: scoop about 1/2 cup of the potato mixture per patty. For medium: 3/4 cup. For large: 1 to 1 1/4 cups. Press each scoop lightly into a compact patty with your hands. Place patties into the hot skillet, leaving space between them. Flatten slightly with a spatula so they make good contact with the pan.

Fry until golden

Cook undisturbed for 4–6 minutes (small) or 6–8 minutes (medium) or 8–10 minutes (large), until the bottom is deep golden brown and releases easily. Reduce heat to medium if the bottoms are browning too quickly.

Flip and finish

Flip each patty carefully and cook the second side for 4–6 minutes (small), 6–8 minutes (medium), or 8–10 minutes (large) until golden and cooked through. If patties are thick, cover the pan for 1–2 minutes after flipping to help steam-cook the center, then remove the lid to crisp the exterior again.

Drain

Transfer finished hash browns to a paper towel-lined plate to drain excess oil. Season lightly with additional salt immediately while hot, if desired.

Garnish with chopped parsley if desired and serve hot. Note: allow additional cook time if making larger size or thicker patties (see cook times above).