Hash Browns Recipe
Make Hash Browns Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Potatoes & prep
Binding & flavor
For frying & finishing
Method
Potatoes & prep
- 1
- 2
Grate potatoes
Using the large holes of a box grater or a food processor shredding disc, grate the potatoes into a bowl. Work quickly so the potatoes stay cold.
- 3
Rinse and drain
Pour the grated potatoes into a fine-mesh sieve and rinse under cold running water until the water runs clear to remove excess starch. Alternatively, transfer grated potatoes to a bowl of cold water and swish; drain and repeat once.
- 4
Remove excess moisture
Using a clean kitchen towel or several layers of paper towels, squeeze handfuls of the grated potatoes over the sink until they are as dry as possible. Aim to remove most moisture — this helps the hash browns crisp. Measure: you should have roughly 2 cups drained grated potato.
Binding & flavor
- 5
Combine binding ingredients
In a medium bowl, whisk the beaten egg, melted butter (1 tbs), 2 tbs flour, finely grated/minced onion, 1 tsp salt, 1 tsp black pepper and 1/2 tsp garlic powder (if using) until uniform.
- 6
- 7
Form patties
Divide the mixture into 6 equal portions for small patties or 4 for larger ones. With lightly oiled hands, press each portion into a compact round patty about 1/2-inch (1.25 cm) thick. Place formed patties on a plate and chill in the refrigerator for 10 minutes to help them set (optional but recommended).
For frying & finishing
- 8
Heat pan
Heat a heavy skillet (cast-iron preferred) over medium-high heat. Add 3 tbs neutral oil and let it heat until shimmering but not smoking (about 1–2 minutes).
- 9
Fry patties
Carefully add patties to the pan without crowding, leaving space between them. Reduce heat to medium. Cook undisturbed for 4–6 minutes until the bottom is deep golden brown and crisp. Flip gently with a spatula and cook the other side 3–5 minutes until golden and cooked through. Adjust heat as needed so they brown without burning.
- 10
- 11
Drain and season
Transfer cooked hash browns to a wire rack set over a baking sheet or paper towels to drain briefly. Sprinkle with a pinch of salt while hot if desired.
- 12
Serve
Serve hot, garnished with chopped chives or parsley (1 tbs) if using. Recommended accompaniments: ketchup, sour cream, or eggs cooked to preference.