Hash Brown Recipe

Just say no to sad, soggy hash browns! This hash brown recipe delivers perfectly browned, fabulously crispy potatoes every single time!

Course Breakfast, Side Dish

Cuisine American

Prep Time 10

Cook Time 12

Total Time 22

Servings servings

Calories 178

2 large Russet potatoes peeled and shredded, 658 g
3-4 tablespoons olive oil 34-46 g
½ teaspoon onion powder
Salt and pepper to taste I used about 1 teaspoon kosher salt and ½ teaspoon black pepper

Place the shredded potatoes in a large bowl. Rinse them with cool water and drain. Then fill the bowl with cool water and let them soak for 10 minutes.
Remove the potatoes and dry them by squeezing through a cheesecloth or jelly bag. You can also use a dish towel, although it may stain. Remove as much moisture as possible.
Heat a large skillet over medium-high heat. Add 3 tablespoons olive oil and wait until it’s shimmering.
Add the potatoes to the skillet. Sprinkle the top with the onion powder, salt and pepper. Gently press into an even layer.
Cook for 5-6 minutes until the underside is golden brown. Do not stir the potatoes.
Use your spatula to cut the hash browns in half. Carefully flip each half over and cook the other side. If your pan is dry, add the remaining 1 tablespoon of oil to keep the potatoes from sticking.
Once browned, remove the pan from heat. Cut the hash browns into four pieces and serve.

Shred the potatoes with the largest holes on a box grater.
The more you rinse the potatoes, the crispier they will be. But washing away all the starch will reduce their ability to hold together in a patty.
Serve with fresh vegetables, vegan cheese, or your favorite condiments
Store leftover hash browns in an airtight container in the refrigerator for up to 3 days. When you're ready to enjoy them again, reheat in a skillet over medium heat with a bit of oil to restore their crispiness.