Hash Brown Recipe

Peel the russet potatoes and grate them using the coarse side of a box grater or a food processor. Grate the yellow onion on the same grater (or finely chop if preferred).

Place grated potatoes in a clean kitchen towel or several layers of paper towels. Twist and squeeze firmly over the sink or a bowl to remove as much moisture as possible — at least 1–2 minutes of squeezing. Removing moisture helps the hash brown crisp.

Transfer drained potatoes to a large bowl. Add the grated onion, grated cheddar, flour, egg, salt, and pepper. Mix thoroughly until evenly combined and the mixture holds together when pressed. If mixture seems too wet, add an extra 1 tablespoon flour.

Preheat pan

Heat a large nonstick or cast-iron skillet over medium heat. Add the vegetable oil and the optional butter; swirl to coat and allow butter to foam but not burn.

Divide the potato mixture into 4 equal portions for medium-large hash browns (or more for smaller rounds). For each portion, shape into a compact patty about 3/4 inch thick, pressing out any loose bits so edges are tidy.

Carefully place patties into the hot skillet without overcrowding (cook in batches if needed). Press down gently with a spatula to flatten slightly. Cook undisturbed for 4–6 minutes, until the bottom is deep golden brown and releases easily.

Flip the patties and cook the second side for another 4–5 minutes, until crisp and cooked through and the cheese inside has melted. Reduce heat slightly if the exterior browns too quickly before interior cooks.

Transfer cooked hash browns to a wire rack or paper towel-lined plate to drain briefly. Keep warm in a low oven (about 200°F / 95°C) if making multiple batches.

Cook bacon until crisp (pan-fried or baked). Drain on paper towels and chop into bite-sized pieces. Reserve a little bacon fat for additional flavor if desired.

If making sriracha ketchup from scratch, mix 2 parts ketchup with 1 part sriracha (adjust to heat preference). Alternatively, use pre-mixed sriracha ketchup.

To serve: place hot hash browns on plates. Sprinkle chopped bacon and extra grated cheddar on top while hot if you like cheese melty. Add a dollop of sour cream (about 1–2 tablespoons per hash brown) and drizzle sriracha ketchup to taste. Finish with finely sliced chives if using.

Season with additional salt and pepper if needed and serve immediately so hash browns remain crisp.