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recipe image of realistic top down mise en place shot showing fresh russet potatoes olive oil butter salt pepper egg all purpose flour onion powder parmesan cheese chives arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
Benjamin

How to Make the Best Crispy Hash Browns

Learn how to make perfectly crispy hash browns with this foolproof recipe. Achieve that iconic diner-style texture with fluffy interiors and shatteringly crisp exteriors.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast, Side Dish
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 large Russet Potatoes peeled and grated
  • 2 tbsp Clarified Butter or Ghee
  • 1 tbsp Olive Oil
  • 1 tsp Sea Salt
  • 1 tsp Cracked Black Pepper
  • 1 tsp Onion Powder

Equipment

  • Box Grater
  • Large bowl
  • Cheesecloth or Clean Kitchen Towel
  • Cast Iron Skillet or Non-Stick Pan
  • - Spatula
  • Wire rack

Method
 

  1. Peel the russet potatoes and grate them using the large holes of a box grater. As you work, you will see the starch begin to oxidize.
  2. Place the shredded potatoes in a large bowl of ice cold water. Swish them around until the water turns cloudy. This removes excess starch.
  3. Use a cheesecloth method or a clean kitchen towel to squeeze out all the water from the potatoes until they are bone dry.
  4. Heat a cast iron skillet or a high quality non-stick pan over medium high heat. Add your olive oil and butter. The fat should be shimmering but not smoking.
  5. Spread the potatoes in an even layer. Do not overcrowd the pan. Press down firmly with a spatula.
  6. Leave them alone for at least 5 to 7 minutes. You are waiting for that deep golden crust to form on the bottom.
  7. Use a wide spatula to flip segments. Add a little more oil to the edges if the pan looks dry.
  8. Only season with salt and pepper after the first flip. Salt draws out moisture, and we want to keep things dry until the crunch is locked in.
  9. Cook for another 5 minutes until both sides are extra crispy. Drain on a wire rack rather than paper towels to maintain the texture.

Nutrition

Calories: 250kcalCarbohydrates: 30gProtein: 4gFat: 15g

Notes

For a lighter version, you can air fry the dried shreds at 400 degrees for 15 minutes, tossing halfway through. Mix in a pinch of chile powder and ground cumin for a Southwestern flair.
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