Crispy Shredded Hash Browns

The sizzle sound alone was enough to wake me up on Sunday mornings growing up. My grandmother had this cast iron skillet that had developed a perfect nonstick patina from decades of breakfast duty. She never measured anything, just knew by feel when the potatoes were dry enough and the butter was at the right temperature. I've spent years trying to recapture that specific golden crunch she achieved so effortlessly.

Last winter during a particularly brutal snowstorm, my roommate and I made three batches in a row while watching old movies. We started getting creative with additions, laughing at our failed experiments with too much onion. By the third batch, we'd nailed the perfect ratio and ended up eating them standing at the counter because we were too impatient to set the table.

Ingredients

• 4 medium russet potatoes, peeled: These starchy potatoes develop the crispiest exterior compared to waxy varieties
• 1 small onion, finely chopped: Adds sweetness and depth though completely optional if you prefer pure potato flavor
• 3 tbsp unsalted butter: The milk solids in butter create that gorgeous golden color and rich flavor
• 2 tbsp vegetable oil: Raises the smoke point so your butter doesn't burn while still providing buttery taste
• 1 tsp salt: Enhances the natural potato flavor and helps draw out moisture during seasoning
• ½ tsp freshly ground black pepper: Adds a gentle heat that cuts through the richness

Instructions

Prep Your Potatoes:

Grate using the large holes of a box grater or food processor attachment, then wrap in a clean kitchen towel and squeeze until no more liquid comes out. This step is absolutely crucial for crispiness.

Season The Mixture:

Toss the dried shredded potatoes with onion, salt, and pepper in a large bowl until evenly combined.

Heat The Pan:

Warm half the butter and oil in a large nonstick skillet over medium-high heat until the butter foams and smells nutty.

Form The First Batch:

Add half the potato mixture, spreading it into a thin even layer and pressing down gently with your spatula.

Let It Develop A Crust:

Cook undisturbed for 5 to 7 minutes until you can see golden brown creeping up the sides and the edges start curling slightly.

Flip And Finish:

Carefully slide onto a plate, add the remaining butter and oil to the pan, then cook the second side for another 5 to 7 minutes until deeply golden.

Repeat And Serve:

Cook the remaining potato mixture the same way, then drain briefly on paper towels before serving hot with your favorite garnishes.

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These became my go-to comfort food during college finals week. Something about the repetitive grating and the satisfying sizzle made everything feel manageable, even when my brain was fried from studying.

Getting The Crust Right

The temperature sweet spot is medium-high. Too low and you'll get soggy potatoes that steam in their own moisture. Too high and the butter will burn before the potatoes cook through. Listen for the sound, it should be an energetic sizzle but not an angry spatter.

Make Ahead Magic

You can grate and squeeze the potatoes up to 4 hours ahead. Store them in the refrigerator covered with a damp paper towel to prevent browning. This actually helps them dry out even more, which leads to extra crispy results.

Serving Suggestions

While perfect on their own, hash browns become a meal with the right additions. A fried egg on top creates a rich sauce as the yolk breaks. Crumbled bacon adds smoky crunch and freshness from chopped herbs brightens everything.

• Top with a dollop of sour cream and fresh chives
• Serve alongside smoked salmon and cream cheese
• Add shredded cheese during the last minute of cooking

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Perfect hash browns are worth every minute of effort and hand cramping from all that grating. There's something deeply satisfying about transforming a humble potato into something golden and irresistible.

Recipe FAQs

→ How do I make hash browns extra crispy?

Squeeze as much liquid as possible from the grated potatoes using a clean kitchen towel. For even more crunch, soak the shredded potatoes in cold water after grating, then dry thoroughly before cooking.

→ Can I prepare hash browns ahead of time?

Grate and squeeze the potatoes ahead of time, storing them in water to prevent browning. Drain, dry thoroughly, and cook when ready. Alternatively, cook completely and reheat in a 375°F oven for 10 minutes.

→ Why do my hash browns turn mushy?

Mushy hash browns usually result from excess moisture. Always squeeze the grated potatoes firmly in a kitchen towel until no more liquid releases. Also avoid overcrowding the pan, which causes steaming instead of frying.

→ What potatoes work best for hash browns?

Russet potatoes are ideal due to their high starch content and low moisture. These characteristics help achieve that coveted crispy exterior. Yukon Gold can work but may produce a slightly softer texture.

→ Can I make these dairy-free?

Simply substitute the butter with additional vegetable oil or plant-based margarine. The cooking technique remains the same, and you'll still achieve delicious crispy results.

→ What should I serve with hash browns?

Hash browns pair perfectly with eggs any style, crispy bacon, sausage, or smoked salmon. They also complement avocado toast or can be topped with melted cheddar cheese and sour cream.