There are two kinds of hash browns: The chunky, floury, vaguely brown but not crisp kind, and the lacy, crunchy, shredded version here. Guess which one we prefer? This is part of BA's Best, a collection of our essential recipes.
Ingredients
4 Servings
½
3
1
Preparation
Step 1
Heat butter in a small saucepan over medium heat until foamy, about 3 minutes. Don’t let butter brown; reduce heat if needed. Skim off solids; discard. Using the coarse grater disk on a food processor or the largest holes on a box grater, shred potatoes. Transfer immediately to a large bowl of cold water; stir until water is cloudy. Drain and rinse potatoes well under cold running water to remove any excess starch, which can make hash browns gummy.
Step 2
Transfer to a large kitchen towel. Gather together ends of towel and twist over sink, squeezing firmly to wring out as much liquid as possible (another step that ensures crisp results). Open towel and toss potatoes to loosen. Gather up towel and wring out potatoes once more. Transfer potatoes to a medium bowl and toss with pepper, cayenne, and 1 tsp. salt (make sure seasonings are evenly distributed).
Step 3
Heat 4 Tbsp. clarified butter or ghee in a large nonstick skillet over medium-high. Add potatoes and cook, undisturbed, until a deep golden crust forms on bottom, about 5 minutes. Break up potatoes with a heatproof rubber spatula and continue to cook, turning occasionally with spatula and adding 1–2 Tbsp. clarified butter or ghee if pan becomes dry or potatoes start to stick, until crisped and browned all over, 8–10 minutes. Transfer to paper towels to drain; season with salt.
Leave a Review
Reviews (86)
Back to TopSqueeze out mositure using your potato ricer. I use that to dry everything, works slick.
Paul Lowder
Evanston
2/26/2024
This amazing PROCESS made all the difference in having crisp delicious hash browns !! Now.... my question is .... can you freeze and if so before you cook them or cook then freeze??
Onna Gail
Birmingham, Al
9/26/2021
With that last rinse in the salted water, would recommend letting stand for a good 5-10 mins for the salt to do its work .. also, I find it takes at least 10 mins on a medium heat to develop a good enough crust to enable flipping (I generally flip 3 times, so each side gets double friend) .. and you might want to experiment with different thicknesses, depending on whether you like "thin and crispy" or thick and potato'y"
RS
CA
5/17/2021
Would suggest rinsing at least twice, preferably three times .. with the last rinse, salt the water, which both seasons the potato, but more importantly draws moisture away; which, after squeezing dry will leave you with firmer, dryer potato shreds .. all the better for browning!
RS
CA
5/17/2021
Potatoes wouldn’t clump up
Anonymous
SoCal
2/14/2021
Trash
Finger lickin' good
North Carolina
1/6/2021
Crispy and so good.
chilicheez
Ohio
8/28/2020
The previous reviewer seems to have confused hash browns with home fries. Home fries are the cubed potatoes he’s referring to. Hash browns, as in this recipe, are finely grated, and fries crisp. This recipe describes the steps perfectly for that.
Anonymous
Knoxville, TN
5/19/2020
No, Hash browns are gently boiled potatoes, cooled completely, preferably overnight in fridge. Coalesces the starch. Cubed, maybe a bit of sliced onion, fried in Bacon fat until brown, salt and pepper. My father owned a diner in the 50's and 60's
Anonymous
Long Island, NY
5/18/2020
Will it keep if I leave the uncooked potatoes in the fridge, then just fry up a portion each morning?
Anonymous
Melbourne, Australia
5/26/2019
Include this in your last meal before they start the injection.
Massachusetts
1/2/2018