Easy
Crispy Diner Hash Browns
Shredded potatoes with a brown, shattering crust and a soft middle.
The short version. Shred russet potatoes, rinse and squeeze them very dry, then press them into a hot oiled skillet and leave them alone for 5 to 6 minutes per side until deeply golden.
Scaling is exact math. For a fraction of an egg, beat the egg and measure out that fraction.
Ingredients
Hash browns
- 2 large russet potatoes (peeled)
- ½ tsp salt
- ¼ tsp black pepper
- 3 tbsp neutral oil or clarified butter
Directions
- Shred the potatoes on the large holes of a box grater. Rinse them in a bowl of cold water until the water runs mostly clear.
- Wrap the shreds in a clean kitchen towel and squeeze out as much water as you can. Dry potatoes crisp. Wet potatoes steam.
- Toss the dry shreds with the salt and pepper.
- Heat the oil in a large skillet over medium-high heat until it shimmers. Add the potatoes in an even layer and press them down gently.
- Cook without moving them for 5 to 6 minutes, until the bottom is deep golden. Flip in sections, add a little more oil if needed, and cook another 5 minutes.
- Drain on a paper towel and serve right away.
Tips
- Squeezing the water out is the whole secret. Do it twice if you have time.
- Do not crowd the pan. Use two pans or cook in batches.
Technique guides
Questions
Why did my hash browns turn gray?
Cut potatoes darken when exposed to air. Keep them in cold water until you are ready to squeeze and cook them.
Cooking involves heat and sharp tools. Kids cook with an adult. Times and temperatures are guides, so use your own judgment and a thermometer, and watch for allergens.