Hashbrown Recipe

Grate potatoes

Wash, peel, and coarsely grate the russet potatoes using the large holes of a box grater or a food processor grating blade. Place grated potato into a large bowl of cold water immediately to prevent browning.

Drain and remove moisture

After grating, let the potatoes sit in the cold water for 1–2 minutes, then drain them in a colander. Transfer the grated potatoes to a clean kitchen towel or several layers of paper towel. Squeeze firmly until as much liquid as possible is removed — you want the potatoes fairly dry to get crisp hashbrowns.

Prepare onion

Peel and finely grate the small yellow onion (or mince very finely). Combine the grated onion with the drained potatoes in a medium mixing bowl. The onion will add flavor and moisture; its liquid should also be discarded if excessive by squeezing gently with the potatoes.

Bind & season

Add the egg, all-purpose flour, salt, and black pepper to the potato-onion mixture. Mix together thoroughly with a fork or your hands until evenly combined. The egg and flour should hold the shredded potatoes together while frying. If mixture seems too wet, add up to 1 additional tablespoon of flour.

Heat pan

Place a 10–12 inch nonstick or well-seasoned cast-iron skillet over medium-high heat. Add the neutral oil and let it heat until shimmering but not smoking (about 1–2 minutes).

Form and fry

For individual patties: portion about 3/4 cup mixture per patty. For a single large hashbrown: use the entire mixture. Add to the hot skillet and press down gently with a spatula to form an even 1/3–1/2 inch thick layer or patties. Cook without moving for 4–6 minutes, until the bottom is deep golden brown and releases easily from the pan.

Flip and finish

Reduce heat to medium. Add the butter to the pan (it will foam) and carefully flip each hashbrown or large cake. Cook the second side 3–5 minutes, pressing gently, until the other side is golden and the interior is cooked through. If using a large cake, you may cover the pan for 1–2 minutes after flipping to help cook through without burning the exterior.

Drain and rest

Transfer cooked hashbrowns to a wire rack set over a baking sheet or to paper towels to drain briefly. This keeps them crisp. If making multiple batches, keep finished hashbrowns in a warm oven (200°F / 90°C) on the rack until serving.

Taste and adjust seasoning with a pinch more salt and pepper if needed. Sprinkle with chopped fresh chives if using. Serve hot alongside eggs, bacon, or as a base for toppings such as sour cream, smoked salmon, or avocado.