Hash Browns
Crispy, golden shredded potatoes with a tender interior — the diner classic, done right at home in one skillet.
Ingredients
- 2 largerusset potatoes(about 1 lb total)
- ½ tspkosher salt
- ¼ tspblack pepper(freshly ground)
- ½ tspgarlic powder
- 3 tbspneutral oil(vegetable or canola)
- 1 tbspunsalted butter
Method
- 01
Peel the 2 large russet potatoes and grate them on the large holes of a box grater into a large bowl.
- 02
Transfer the grated potatoes to a clean kitchen towel, wrap tightly, and wring out as much moisture as possible — do this twice. Dry potatoes are the single biggest factor in crispiness.
- 03
Return the potatoes to the bowl and season with ½ tsp kosher salt, ¼ tsp black pepper, and ½ tsp garlic powder. Toss to combine.
- 04
Heat a 10- or 12-inch cast-iron or stainless skillet over medium-high heat for 2 minutes until very hot.
- 05
Add the 3 tbsp neutral oil and 1 tbsp unsalted butter to the skillet and swirl to coat. The butter should foam immediately.
- 06
Add the seasoned potato mixture in an even layer, pressing down firmly with a spatula to compact it into a single cake.
- 07
Cook undisturbed for 8–10 minutes until the bottom is deep golden brown. Resist the urge to lift and check before 8 minutes.
- 08
Slide the hash brown cake onto a large plate, then invert the skillet over the plate and flip both together so the browned side faces up in the pan.
- 09
Cook the second side for another 6–8 minutes until equally golden and crisp. Season lightly with additional salt if needed, then slide onto a cutting board and cut into wedges to serve.
Adapted from public domain & community sources