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- 4 large russet potatoes, peeled and grated - 1 small onion, finely chopped - 3 tablespoons all-purpose flour - 1 large egg, beaten - Salt and pepper to taste - 1/4 teaspoon paprika (optional) - 4 tablespoons vegetable oil (or enough to cover the skillet) Using fresh russet potatoes is key. They have a high starch content, which helps crispiness. Choose firm potatoes without any spots or soft areas. For the onion, a small yellow or white onion works best. It adds flavor without overpowering the dish. Always use fresh eggs. They help bind the mixture and add richness. If possible, opt for organic or free-range eggs for better taste. If you lack russet potatoes, try Yukon Gold potatoes. They are creamy and still work well. For those avoiding gluten, substitute all-purpose flour with a gluten-free blend. You can skip the egg if you prefer a vegan option. Just add more flour to help bind the mixture. For added flavor, consider using sweet potatoes instead. They give a nice twist but change the color and taste of the dish. {{ingredient_image_1}} Start with four large russet potatoes. Peel them, then grate them using a box grater. Grating helps create thin strands that fry up crispy. Next, place the grated potatoes in a clean kitchen towel. Squeeze out as much moisture as you can. This step is very important. Too much water makes the hash browns soggy. Aim for dry potatoes for the best results. In a big bowl, combine the drained potatoes and one small chopped onion. Add three tablespoons of all-purpose flour. This helps bind the mixture. Next, crack in one large beaten egg. Then season with salt, pepper, and a pinch of paprika if you like a bit of spice. Mix everything well so each piece of potato gets coated. Now, take a handful of the mixture and shape it into a patty. Make sure the patties are not too thick. About half an inch works well. Heat a large skillet over medium-high heat. Pour in enough vegetable oil to cover the bottom. You want the oil hot but not smoking. Carefully place each patty in the skillet, but don’t overcrowd it. Cook for about four to five minutes until one side is golden brown. Then, flip each patty and cook for an additional four to five minutes on the other side. The key to crispiness is the hot oil and not flipping too soon. Once cooked, remove the hash browns and place them on paper towels. This helps soak up any extra oil. Repeat until all patties are cooked. Serve them hot with your favorite toppings. To get that nice crunch, start with the right potatoes. I love using large russet potatoes. They have high starch, which helps with crispiness. After you grate them, squeeze out as much moisture as you can. This step is key! Moisture makes hash browns soggy. Mix the grated potatoes with onion, flour, and egg. The flour helps hold everything together. When cooking, make sure your oil is hot. This helps form a golden crust. Cook each patty for about 4-5 minutes on each side. One big mistake is not draining the potatoes well. If they’re wet, you won’t get crispy hash browns. Another mistake is cooking too many patties at once. Overcrowding the pan lowers the oil temperature. Lastly, don’t flip too soon. Let them cook until golden brown on one side before turning. You’ll need a few tools to make great hash browns: - A box grater or food processor for grating potatoes - A clean kitchen towel or cheesecloth for draining moisture - A large skillet for frying - A spatula for flipping the patties - Paper towels for draining excess oil These tools make the process easier and help you achieve perfect crispy diner-style hash browns. Pro Tips Drain Thoroughly: Squeeze out as much moisture as possible from the grated potatoes to ensure they become nice and crispy when cooked. Use a Hot Skillet: Make sure the oil is hot before adding the patties; this helps them form a golden crust and prevents sticking. Don’t Overcrowd: Cook the hash browns in batches to avoid steaming them; give each patty space to fry properly. Add Flavor: Experiment with different seasonings like garlic powder or herbs to elevate the taste of your hash browns. {{image_2}} You can boost the taste of your hash browns with fun add-ins. Consider adding some cheese. Cheddar melts nicely and gives a rich flavor. You can also mix in cooked bacon or sausage for a savory kick. If you like heat, try some diced jalapeños. Fresh herbs like parsley or chives add a bright touch too. Experimenting with these flavors can make your hash browns unique. Want to try something different? You can bake your hash browns in the oven. Preheat your oven to 425°F (220°C). Spread the potato mixture on a baking sheet. Drizzle some oil on top for crispiness. Bake for about 25-30 minutes, flipping halfway through. This method is easier and uses less oil. You can also use an air fryer. It cooks faster and gives that golden crunch. While russet potatoes are great, you can use others too. Yukon golds have a creamy texture and a buttery taste. Red potatoes hold their shape well and add color. Sweet potatoes are a fun twist, giving a sweeter flavor. Each type of potato will change the taste and texture of your hash browns. Try them all to find your favorite! To store leftover hash browns, let them cool first. Place them in an airtight container. You can keep them in the fridge for up to three days. Make sure to layer them with paper towels. This helps absorb any moisture and keeps them crispy. When you are ready to eat, you can reheat the hash browns. The best way is to use a skillet. Heat a small amount of oil over medium heat. Place the hash browns in the skillet and cook for about 3-5 minutes. Flip them to ensure they get crispy on both sides. You can also use an oven. Preheat it to 400°F (200°C). Spread the hash browns on a baking sheet and bake for 10-15 minutes. To freeze hash browns, let them cool completely. Place them in a single layer on a baking sheet. Freeze them for 1-2 hours until firm. Then, transfer them to an airtight freezer bag. They can last for up to three months in the freezer. When ready to use, thaw them in the fridge overnight. Reheat them as mentioned above for the best taste and texture. To make hash browns crispy, you need to remove excess water from the potatoes. After grating the potatoes, place them in a towel. Squeeze them hard to release moisture. This step is key for crispiness. Next, mix the drained potatoes with onion, flour, egg, and spices. Fry them in hot oil, ensuring each patty is flat and not crowded. Cook until they turn golden brown, flipping halfway through. Yes, you can prepare hash browns in advance. Grate and squeeze the potatoes ahead of time. Store them in a bowl of cold water to prevent browning. When you're ready to cook, drain and dry them well. You can also cook the hash browns and store them in the fridge for a day. Just reheat them in a hot skillet before serving. Toppings for hash browns can vary based on your taste. Here are some great options: - Sour cream - Chopped chives - Hot sauce - Cheese - Bacon bits - Avocado slices Try different combinations to find your favorite! In this blog post, we covered how to make crispy hash browns from scratch. We explored ingredient choices, mixing techniques, and cooking methods. You learned tips for crispiness and what tools you need. Plus, we discussed variations and how to store your leftovers correctly. Hash browns can be simple yet delicious with the right steps. Enjoy your cooking and try different flavors that suit your taste. Keep these tips in mind to make the best hash browns every time.

Crispy Diner-Style Hash Browns

Deliciously crispy hash browns made from grated russet potatoes and onions.
Print Recipe Pin Recipe
Course Side Dish
Cuisine American
Servings 4
Calories 200 kcal

Ingredients
  

  • 4 large russet potatoes, peeled and grated
  • 1 small onion, finely chopped
  • 3 tablespoons all-purpose flour
  • 1 large egg, beaten
  • to taste salt and pepper
  • 1/4 teaspoon paprika (optional)
  • 4 tablespoons vegetable oil (or enough to cover the skillet)

Instructions
 

  • Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is crucial for achieving crispiness.
  • In a large bowl, combine the drained potatoes, chopped onion, flour, beaten egg, salt, pepper, and paprika. Mix well until everything is evenly coated.
  • Heat a large skillet over medium-high heat and add enough vegetable oil to cover the bottom.
  • Once the oil is hot, take a handful of the potato mixture and flatten it into a patty, then carefully place it in the skillet. Repeat with the remaining mixture, ensuring not to overcrowd the skillet.
  • Cook each patty for about 4-5 minutes until golden brown and crispy on one side. Flip and cook for an additional 4-5 minutes on the other side.
  • Remove the cooked hash browns and place them on paper towels to absorb any excess oil. Repeat the cooking process with the remaining mixture.
  • Serve hot with your choice of toppings, such as sour cream, chives, or hot sauce.

Notes

Squeezing out moisture is crucial for crispiness.
Keyword breakfast, hash browns, potatoes