Hash Browns Recipe

Prepare potatoes

Peel the russet potatoes (or leave skin on for texture) and grate them using the large holes of a box grater or in a food processor with a shredding disk. You should have approximately 2 cups loosely packed grated potato.

Remove excess moisture

Place the grated potatoes in a clean kitchen towel or several layers of cheesecloth. Squeeze firmly over the sink to remove as much liquid as possible (you should extract several tablespoons). Transferring to a bowl as you work helps collect moisture. Removing moisture is essential for crispy hash browns.

Season

Return the dried grated potatoes to a bowl and sprinkle with 1 tsp kosher salt and 1 tsp black pepper. Mix to combine.

Prepare onion

Grate the yellow onion finely and then squeeze the onion in the towel as well to remove excess juice (this prevents sogginess). Add the drained grated onion to the potatoes.

Add binder

To the potato-onion mixture add 1 tablespoon all-purpose flour and the beaten egg. Mix gently until combined. The mixture should hold together when pressed; if very wet add another 1/2 tablespoon flour.

Heat pan

Place a large nonstick or well-seasoned cast-iron skillet over medium-high heat. Add 3 tablespoons vegetable oil and 1 tablespoon unsalted butter. Heat until the oil shimmers and the butter foams and subsides (about 1–2 minutes).

Form and fry

Divide the potato mixture into 4 equal portions for large hash browns (or 6–8 for smaller). For each portion, place in the hot pan and press down with a spatula to form a flat patty about 1/3 inch thick. Fry without moving for 4–5 minutes until deeply golden and crisp on the bottom.

Flip and finish

Carefully flip each patty with a thin spatula. Add a little extra oil to the pan if needed. Cook the second side another 3–4 minutes until golden and cooked through. If centers are still slightly underdone, reduce heat to medium and cover the pan for 1–2 minutes to finish cooking through without burning.

Drain

Transfer finished hash browns to a plate lined with paper towels to absorb excess oil. Season immediately with a light sprinkle of salt if desired.

Sprinkle chopped fresh chives and, if using, the 2 tablespoons grated Parmesan over the hot hash browns. Serve immediately while crisp.