Hashbrowns Recipe
Make Hashbrowns Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Menu
Method
Main Menu
- 1
Prep potatoes
Rinse and peel the russet potatoes. Using a box grater or a shredding disk on a food processor, shred the potatoes into thin strands. Transfer the shredded potatoes to a large bowl of cold water to rinse off excess starch and prevent browning. Drain thoroughly.
- 2
Dry and season (with cornstarch)
Place the shredded potatoes in a clean towel and squeeze to remove as much moisture as possible. Transfer to a bowl, add cornstarch, salt, pepper, garlic powder, and paprika if using, and toss until evenly coated.
- 3
Heat oil
Heat 2 tablespoons of neutral oil in a large skillet (preferably cast iron or nonstick) over medium-high heat until shimmering.
- 4
Cook hash browns
Spread a thin, even layer of the potato mixture in the hot skillet. Press down with a spatula to form a compact pancake. Cook until the underside is deep golden brown, about 4–6 minutes. Do not disturb too much to allow browning.
- 5
Flip and crisp
Carefully flip the hash browns in sections and cook for another 4–6 minutes on the other side, until crisp and cooked through. If needed, add another teaspoon of oil during cooking.
- 6
Finish and serve
Transfer to a plate lined with paper towels to drain briefly. Season with a pinch more salt if desired and serve immediately with eggs, toast, or your favorite toppings.
