Crispy Hash Browns Recipe (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 medium-large russet potatoes (about 1¼ pounds)
02 -
½ teaspoon onion powder
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2 tablespoons light olive oil or bacon drippings, split into portions
04 -
2 tablespoons butter, divided
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Fine sea salt to your liking
06 -
Freshly cracked black pepper to taste
07 -
1 tablespoon fresh chives for sprinkling on top (if desired)
# Instructions:
01 -
Remove the skin from your potatoes and shred them using a grater. Place the shredded potatoes in a bowl that's lined with cheesecloth. Gather up the cheesecloth and twist it tightly, then squeeze out every drop of moisture you can manage - this step is crucial for getting crispy results! If you don't have cheesecloth, grab handfuls of the shredded potatoes and squeeze them over the sink, then pat them completely dry with paper towels. Toss the dried potatoes with onion powder and mix everything together.
02 -
Get a large 10-inch cast-iron or nonstick skillet nice and hot over medium heat. Once it's heated through but not smoking, pour in 1 tablespoon of your oil or bacon fat and swirl it around with 1 tablespoon of butter until it melts and coats the bottom.
03 -
Pour your seasoned potatoes into the hot pan and gently press them down into an even layer that's roughly ⅓ inch thick. Now comes the hard part - don't touch them! Let them cook undisturbed for a full 6 minutes over medium heat until the bottom turns golden brown and gets beautifully crispy. If they're browning too fast, turn the heat down a notch.
04 -
Sprinkle the top surface generously with salt and pepper. Now it's time to flip! Carefully turn the entire hash brown cake over like a pancake. If it's being stubborn and won't flip in one piece, just use a pizza cutter to slice it into halves or quarters and flip each section individually. Season this newly exposed side with more salt and pepper.
05 -
Drizzle your remaining tablespoon of oil or bacon fat around the edges of the pan and drop small pieces of the remaining butter around the perimeter - it'll melt and work its way underneath the hash browns. Cook for another 6 minutes without disturbing until this side is also golden brown and wonderfully crisp. Take the pan off the heat and scatter fresh chives over the top before serving hot.
# Notes:
01 -
For a 12-inch skillet, bump up the potato amount to 1.5 pounds
02 -
Keep the potato layer about ⅓ inch thick regardless of pan size for best results
03 -
The secret to ultra-crispy hash browns is removing every bit of moisture from the potatoes before cooking