Best Crispy Hash Browns (Print Version)
# Ingredients:
01 -
1 1/4 lb russet potatoes, peeled and grated
02 -
1/2 tsp onion powder
03 -
2 Tbsp light olive oil or bacon grease, divided
04 -
2 Tbsp butter, divided
05 -
Fine sea salt, to taste
06 -
Freshly ground black pepper, to taste
07 -
1 Tbsp chives, optional for garnish
# Instructions:
01 -
Peel and grate potatoes. Transfer grated potatoes to a bowl lined with cheesecloth and wring out as much liquid as possible. Alternatively, squeeze water out by hand and pat dry with paper towels. Sprinkle onion powder over grated potatoes and mix to combine.
02 -
Preheat a 10-inch cast-iron or nonstick skillet over medium heat until hot but not smoking. Add 1 Tbsp oil or bacon grease and swirl in 1 Tbsp butter until melted.
03 -
Spread potatoes in the skillet in a single layer about 1/3 inch thick. Cook undisturbed for 6 minutes over medium heat until the bottom is browned and crisp. Reduce heat if potatoes darken too quickly. Season the top with salt and pepper to taste.
04 -
Carefully flip the hash browns. If the hash browns don’t flip as a single piece, cut them into halves or quarters using a pizza cutter and flip individual sections. Season the flipped side with salt and pepper.
05 -
Drizzle 1 Tbsp oil or bacon grease around the edges and dot the edges with 1 Tbsp butter. Let it melt under the hash browns. Cook without stirring for another 6 minutes until golden brown and crisp on the second side. Remove from heat.
06 -
Garnish hash browns with chives if desired and serve immediately.
# Notes:
01 -
For a 12-inch skillet, use 1.5 lbs of potatoes. On a griddle, ensure potatoes are spread to about 1/3 inch thickness.