Hash Browns Recipe

Peel and shred

Peel the russet potatoes and shred them using the large holes of a box grater or a food processor grating disk. Place the shredded potatoes in a large bowl of cold water as you work to prevent browning and remove surface starch.

Prepare onion

Finely grate or mince the yellow onion and add it to the bowl with the shredded potatoes. Keep the onion with the potatoes so moisture and flavor combine.

Rinse and drain

Swirl the shredded potatoes in the cold water to loosen excess starch. Drain in a colander and then rinse briefly under cold running water until the runoff is mostly clear.

Dry thoroughly

Transfer the drained potato and onion mixture to a clean kitchen towel or several layers of paper towels. Squeeze and wring firmly until as much moisture as possible is removed (this step is critical for crisp hash browns). For best results, let the squeezed potatoes sit in the towel for 5 minutes and wring again.

Combine binder and season

Return the very dry shredded potatoes and onion to a bowl. Add the beaten large egg, 2 tablespoons flour, 1 teaspoon salt, and 1/2 teaspoon black pepper. Use a fork and gentle pressing to combine — the mixture should hold together when pressed; if it feels too loose, add the remaining tablespoon of flour.

Heat pan

Place a large nonstick or cast-iron skillet over medium-high heat. Add 3 tablespoons vegetable oil and 1 tablespoon butter. Heat until the butter stops foaming and the fat is shimmering but not smoking.

Form patties or an even layer

Scoop approximately 1/3 to 1/2 cup portions of the potato mixture (depending on desired size) and form loosely packed patties, or spread the entire mixture into an even 8–9 inch layer for a large single hash brown. Press gently to compact.

Cook first side

Place patties or the large layer into the hot skillet. Reduce heat to medium. Cook undisturbed for 4–6 minutes for patties (6–8 minutes for a single large layer), until the bottom is deeply golden brown and releases easily from the pan.

Flip and finish

Flip patties carefully with a spatula (or invert the large layer onto a plate and slide back into the pan to brown the second side). Cook the second side another 4–6 minutes (6–8 minutes for large layer), lowering heat slightly if the exterior browns too quickly. Add a little extra oil or a pat of butter if the pan becomes dry.

Drain and season

Transfer cooked hash browns to a paper-towel–lined plate to drain briefly. Taste and sprinkle extra salt to taste while still hot. Garnish with chopped fresh parsley, if using.

Serve immediately while crispy alongside eggs, bacon, or your preferred breakfast items.