Side Hashbrown Recipe

Grate and rinse

Peel the russet potatoes and grate them on the large holes of a box grater (or use the grating disc on a food processor). Transfer grated potato to a large bowl of cold water and swish to remove surface starch. Let sit 1–2 minutes.

Drain and dry

Drain grated potato in a colander. Working in batches, squeeze out as much liquid as possible using a clean kitchen towel or multiple layers of paper towels until the potato feels dry. Transfer dried potato to a mixing bowl.

Combine with onion and binder

Add the grated onion to the dried potato. Sprinkle the flour, crack in the egg, then season with salt and pepper. Mix thoroughly until the mixture holds together when pressed. If the mixture seems too wet, add another 1 teaspoon of flour.

Heat pan

Place a 10–12 inch nonstick or cast-iron skillet over medium-high heat. Add the vegetable oil and let it get hot until it shimmers but does not smoke (about 1–2 minutes).

Form and fry

For a side portion, divide the potato mixture into two equal portions (for two large hashbrowns) or four smaller patties. Carefully place each portion into the hot pan and press gently with a spatula to form even 1/2-inch thick rounds or patties.

Fry first side

Cook without moving for 4–6 minutes, until the underside is deep golden brown and releases easily from the pan. Reduce heat to medium if the potato is browning too quickly.

Flip and finish

Add the tablespoon of butter around the patties (it will sizzle). Flip each hashbrown and press lightly. Cook 3–5 minutes more until the second side is golden and the interior is cooked through. Total cook time per side may vary with thickness.

Transfer cooked hashbrowns to a paper towel-lined plate to drain briefly. Sprinkle with chopped chives if using and adjust salt to taste. Serve immediately as a side.