Hash Browns Recipe

Prepare potatoes

Peel (optional) and grate the russet potatoes using the large holes of a box grater or a food processor. You should end up with about 2 cups grated potatoes (packed).

Remove excess moisture

Place grated potatoes into a clean kitchen towel or several layers of cheesecloth. Twist and squeeze firmly over the sink to remove as much liquid as possible (aim to remove 2–3 tablespoons or more). This step is important for crisp hash browns.

Grate onion & combine

Grate the onion and add it to the drained potatoes. In a medium bowl, combine potatoes and onion with the flour and the egg until evenly coated. The flour and egg help bind the mixture so it holds together while frying.

Add the salt, black pepper, and garlic powder (if using) to the potato mixture. Mix thoroughly and taste a tiny pinch by cooking a small spoonful in a skillet to check seasoning; adjust salt and pepper if needed.

Heat skillet

Place a 10–12 inch nonstick or cast-iron skillet over medium-high heat. Add the butter and oil and heat until the butter is melted and foaming and the oil shimmers (about 1–2 minutes). Using both butter and oil gives good flavor and raises the smoke point.

Form and fry patties

Spoon about 1/3 cup of the potato mixture into the hot skillet for each hash brown (makes patties roughly 3–3.5 inches). Flatten gently with a spatula to about 1/3 inch thick. Do not overcrowd the pan — fry in batches if necessary.

Fry first side

Cook without moving for 3–5 minutes until the bottom is deeply golden brown and releases easily. Reduce heat to medium if browning too quickly.

Flip and finish

Carefully flip each patty and cook the second side for another 3–4 minutes until golden brown and cooked through. If they appear undercooked inside but are browning too fast outside, reduce heat slightly and cover the pan for 1 minute to allow heat through, then uncover to crisp.

Drain and serve

Transfer finished hash browns to a paper towel–lined plate to drain briefly. Season lightly with extra salt if desired and serve immediately while hot and crisp.