Crispy Hash Browns
Ingredients
- • 900 g russet potatoes
- • 5 g salt
- • 1 sprinkle black pepper to taste
- • 60 ml vegetable oil
- • 30 g butter
Instructions
- 1
Peel the potatoes and grate them using the large holes of a box grater or food processor with grating attachment.
- 2
Place the grated potatoes in a large bowl of cold water and swish around to remove excess starch. Drain thoroughly.
- 3
Transfer the drained potatoes to a clean kitchen towel or several layers of paper towels. Squeeze out as much moisture as possible - this is crucial for crispy hash browns.
- 4
Season the dried potato shreds with salt and pepper, tossing to distribute evenly.
- 5
Heat 2 tablespoons of oil and 1 tablespoon of butter in a large skillet over medium-high heat until the butter stops foaming.
- 6
Add half the potato mixture to the pan, spreading it evenly and pressing down gently with a spatula to form a compact layer about 1/2 inch thick.
- 7
Cook without disturbing for 4-5 minutes until the bottom is golden brown and crispy.
- 8
Flip the hash browns in sections using a spatula, and cook the other side for another 4-5 minutes until golden and crispy.
- 9
Transfer to a plate and keep warm. Repeat with remaining oil, butter, and potatoes for the second batch.
- 10
Serve immediately while hot and crispy.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"The secret to restaurant-quality hash browns is removing as much moisture as possible from the potatoes - don't skip the squeezing step! For extra crispy edges, resist the urge to flip them too early. Let that golden crust develop undisturbed."
