Best Crispy Hash Browns

This hearty hash browns recipe will transform your breakfast game with its perfectly crispy exterior and tender middle. The ultimate comfort food companion to your morning eggs, these golden-brown potatoes deliver restaurant-quality results right in your home kitchen.

I perfected this recipe after years of soggy hash brown disappointments. The revelation came when I started thoroughly drying the potatoes first a technique that's now become my Sunday morning ritual for the family.

Ingredients

• Russet potatoes: Perfect for their high starch content which creates that ideal crispy texture
• Onion powder: Adds subtle flavor without the moisture of fresh onions
• Light olive oil or bacon grease: Provides the initial searing heat without burning
• Butter: Creates that irreplaceable golden color and rich flavor
• Sea salt: Enhances all the natural potato flavors
• Black pepper: Adds a gentle warmth to balance the dish
• Fresh chives: Brighten the finished dish with color and mild onion flavor

Step-by-Step Instructions

Prepare the potatoes:

Peeling and grating the potatoes is your foundation for success. Use the large holes of a box grater for ideal texture. The critical step comes next wringing out moisture using cheesecloth. Apply significant pressure, working in batches if needed. The drier your potatoes, the crispier your hash browns will be. Once thoroughly dried, the onion powder will distribute evenly.

Heat the cooking surface:

Starting with a properly heated skillet is essential. Medium heat allows the fat to heat without smoking. The combination of oil and butter creates the perfect cooking medium the oil prevents butter from burning while the butter adds rich flavor. Wait until you see the butter fully melt and stop foaming before adding potatoes.

First side cooking:

Spread the potatoes in an even layer about 1/3 inch thick, pressing gently with a spatula. Resist the urge to stir or peek underneath. This undisturbed cooking time allows the bottom to develop that coveted golden crust. Watch the edges for browning as an indicator. Season now so the salt can penetrate while cooking.

The crucial flip:

Carefully slide a wide spatula completely under the potatoes, ensuring you catch the crispy bottom layer. If it resists, give it another minute. For easier handling, cutting into sections first with a pizza cutter works brilliantly. Flip with confidence in one smooth motion to keep the crust intact.

Second side perfection:

After flipping, immediately season the newly exposed side. Adding additional fat around the edges allows it to seep underneath, ensuring even browning. The second side typically cooks slightly faster since the potatoes are already hot, so watch carefully for that golden-brown finish.

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My grandmother taught me to add the touch of onion powder rather than fresh onions a game changer that prevents unwanted moisture while maintaining flavor. Whenever I make these hash browns, I think of her kitchen and how she would test for doneness by lifting just the edge with a fork to peek underneath.

Storing Leftovers

Leftover hash browns can maintain much of their texture when properly stored. Allow them to cool completely before transferring to an airtight container lined with paper towels to absorb any excess moisture. Refrigerate for up to three days. The best reheating method is in a hot skillet with a small amount of oil or butter to restore the crispy texture. Avoid microwaving which will turn them soggy.

Scaling The Recipe

This versatile recipe adapts beautifully to different serving sizes. For larger gatherings, simply scale up the ingredients proportionally to the cooking surface. Using a 12-inch skillet requires about 1.5 pounds of potatoes, maintaining the crucial 1/3-inch thickness. When cooking larger batches, you might need slightly more time for even browning. For a griddle, maintain the same thickness across the cooking surface for consistent results.

Perfect Pairings

These crispy hash browns complement virtually any breakfast spread. Serve alongside fluffy scrambled eggs and crispy bacon for a classic diner-style breakfast. They also make an excellent base for breakfast bowls topped with avocado, a fried egg, and hot sauce. For a more decadent approach, top with a dollop of sour cream and smoked salmon. The neutral potato flavor makes these hash browns appropriate for both sweet and savory breakfast combinations.

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Frequently Asked Questions

→ How do you make hash browns crispy?

Remove excess moisture from grated potatoes by wringing them in cheesecloth or squeezing out the liquid. Cook in a hot skillet with butter and oil, undisturbed, until golden and crispy.

→ What kind of potatoes work best for hash browns?

Russet potatoes are ideal due to their starchy texture, which helps achieve the perfect crispness when cooked.

→ Can you use bacon grease instead of oil?

Yes, using bacon grease adds an extra layer of flavor to the hash browns. It pairs perfectly with breakfast dishes.

→ How do you keep hash browns from falling apart?

Ensure the potatoes are spread evenly in the skillet and cooked undisturbed to form a crust before flipping carefully. If needed, cut into smaller sections before flipping.

→ Can you prepare hash browns in advance?

The potatoes can be peeled, grated, and stored in water in the refrigerator for up to a day. Be sure to wring out the moisture just before cooking.