Go Back
- 4 medium russet potatoes - 1 small onion (grated) - 2 tablespoons all-purpose flour - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - 1/4 cup olive or vegetable oil (for frying) - Fresh chives or parsley (for garnish) To make crispy hash browns, start with russet potatoes. They have the right starch to give you a great texture. Grating the potatoes helps them cook evenly. You also need a small onion for flavor. Grate it finely so it mixes well. Next, you'll need flour to bind the mixture. Garlic powder and onion powder add depth to the taste. Season with salt and pepper to your liking. For frying, choose olive oil or vegetable oil. Both help achieve that perfect golden color. Finally, don’t forget fresh chives or parsley for garnish. They add a nice touch and flavor when serving. {{ingredient_image_1}} To start, peel the russet potatoes. After peeling, slice them into quarters. Rinsing is next. Rinse the potatoes under cold water. This step helps remove excess starch. Removing starch is key for crispiness. Now, let's grate the potatoes. You can use a box grater or a food processor. Both methods work well. If you use a box grater, be careful with your fingers. If using a food processor, just pulse until grated. In a mixing bowl, combine the grated potatoes with the grated onion. Add the all-purpose flour, garlic powder, onion powder, salt, and pepper. Mix everything well. This blend adds great flavor. Moisture removal is a must. Take the grated potato mix and place it in a clean kitchen towel. Squeeze out as much moisture as you can. This step helps the hash browns turn out crispy. Heat olive oil in a large skillet. Make sure the oil covers the bottom well. A medium-high heat works best. Once the oil is hot, take a handful of the potato mix. Shape it into a patty and place it in the skillet. Do not overcrowd the pan. Fry in batches if needed. Cook for about 4-5 minutes on one side. Look for a golden brown color before flipping. Use a spatula to turn them carefully. Cook for another 4-5 minutes on the other side. After cooking, transfer the hash browns to a paper towel-lined plate. This helps absorb extra oil. Repeat with the rest of the potato mix. Now, enjoy your crispy, golden hash browns! To make your hash browns super crispy, you must remove moisture. After grating your potatoes, place them in a clean towel. Squeeze the towel tightly to get out as much water as possible. This step is key for crispiness. The oil temperature matters too. Heat your skillet over medium-high heat. Add enough oil to cover the pan. You want the oil hot but not smoking. If the oil is too cool, the hash browns will absorb it and become soggy. Getting the right seasoning is vital for tasty hash browns. A good starting point is one teaspoon of salt and half a teaspoon of pepper. Adjust this based on your taste. You can also play with spices. Adding garlic powder and onion powder gives great flavor. Try paprika or cayenne for a kick. Fresh herbs like chives or parsley add color and taste as a garnish. The best skillet for frying hash browns is a cast iron or non-stick skillet. These types heat evenly and help prevent sticking. Use a sturdy spatula for flipping your hash browns. A box grater or food processor works well for grating potatoes. A clean kitchen towel is also essential for removing moisture. Pro Tips Choose the Right Potatoes: Russet potatoes are ideal for hash browns due to their high starch content, which helps achieve a crispy texture. Remove Excess Moisture: Squeezing out the moisture after grating the potatoes is crucial for crispiness; any leftover moisture can lead to soggy hash browns. Don’t Overcrowd the Pan: Fry the hash browns in batches to ensure they cook evenly and achieve that perfect golden-brown crust. Keep the Oil Hot: Make sure the oil is hot enough before adding the potato patties; this helps to seal the exterior quickly, preventing them from absorbing too much oil. {{image_2}} You can change the type of potato you use. While russet potatoes give a classic taste, try Yukon Gold for a creamier texture. You can even use sweet potatoes for a healthier option. If you need a gluten-free version, swap the all-purpose flour with cornstarch. This keeps your hash browns crispy without gluten. Adding cheese can elevate your hash browns. Try sharp cheddar or creamy mozzarella for a delicious twist. Fresh herbs like chives or parsley can brighten the dish. For a spicy kick, mix in some jalapeños. This adds heat and flavor, making your hash browns exciting. If you prefer a healthier option, try baking your hash browns in the oven. Spread the mixture on a baking sheet, drizzle with oil, and bake at 425°F for about 25 minutes, flipping halfway. You can also use an air fryer for a crisp finish. Set it to 375°F and cook for 15-20 minutes. Shake the basket halfway through for even cooking. To keep your leftover hash browns fresh, start by letting them cool. Once cool, place them in an airtight container. Store them in the fridge for up to three days. If you want to keep them longer, consider freezing. To freeze, spread the hash browns on a baking sheet. Freeze them until solid, then transfer them to a freezer bag. They can stay frozen for up to three months. This way, you can enjoy them later without losing quality. When you want to enjoy your crispy hash browns again, reheating is key. The best method is using an oven. Preheat your oven to 400°F (200°C). Spread the hash browns on a baking sheet, and bake for about 10-15 minutes. This will keep them crispy. If you use a microwave, be careful. Microwaving can make them soggy. If you must use it, place a paper towel under the hash browns. Heat them in short bursts, checking until warm. This helps retain some crispiness, but the oven is best for that perfect crunch. To make crispy hash browns, start with russet potatoes. Follow these steps for the best results: - Peel and slice the potatoes into quarters. - Rinse them under cold water to remove starch. - Grate the potatoes using a box grater or food processor. - Place the grated potatoes in a towel and squeeze out moisture. This step is key for crispiness. - Mix in grated onion, flour, garlic powder, onion powder, salt, and pepper. - Heat oil in a skillet over medium-high heat. - Form the potato mix into patties and fry them without overcrowding the pan. - Cook for 4-5 minutes on each side until golden brown. Yes, you can prepare hash browns in advance. Here are some tips: - Grate the potatoes and soak them in water to prevent browning. - Squeeze out moisture and store in an airtight container in the fridge for one day. - When you're ready to cook, follow the steps to fry them fresh. The best potatoes for hash browns are russet potatoes. They have a high starch content. This helps achieve a fluffy inside and crispy outside. You can also try Yukon gold for a creamier texture. To prevent sticking, use these best practices: - Ensure your skillet is well-heated before adding oil. - Use enough oil to coat the bottom of the pan. - Do not flip the hash browns too soon; let them form a crust first. - Consider using a non-stick skillet for easier removal. Yes, you can make hash browns without oil. Here are some alternatives: - Use a non-stick skillet with cooking spray. - Try baking them in the oven at high heat for a healthier option. - An air fryer can also yield crispy results without much oil. You learned how to make crispy hash browns from start to finish. We covered the right ingredients, step-by-step cooking, and key tips for success. You can create variations by using different potatoes or spices. Remember to store and reheat your hash browns properly for the best taste. With practice, you'll perfect this dish and impress everyone. Trust me; hash browns are worth your time and effort. Enjoy cooking and tasting your delicious creations!

Crispy Golden Hash Browns

Deliciously crispy hash browns made from grated russet potatoes and onions, perfect for breakfast or as a side dish.
Print Recipe Pin Recipe
Course Side Dish
Cuisine American
Servings 4
Calories 150 kcal

Ingredients
  

  • 4 medium russet potatoes
  • 1 small onion, grated
  • 2 tablespoons all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste salt and pepper
  • 0.25 cup olive oil or vegetable oil (for frying)
  • for garnish fresh chives or parsley

Instructions
 

  • Begin by peeling the russet potatoes and slicing them into quarters. Rinse them under cold water to remove excess starch.
  • Grate the potatoes using a box grater or a food processor and then place the grated potatoes in a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible — this step is crucial for achieving crispy hash browns!
  • In a mixing bowl, combine the grated potatoes, grated onion, flour, garlic powder, onion powder, salt, and pepper. Mix until everything is well incorporated.
  • Heat olive oil in a large skillet over medium-high heat. You want enough oil to cover the bottom of the pan well.
  • Once the oil is hot, take a handful of the potato mixture and press it into a patty shape. Carefully place it in the skillet. Repeat this process, ensuring not to overcrowd the pan; you may need to fry in batches.
  • Cook the hash browns for about 4-5 minutes on one side until golden brown and crispy, then flip them carefully with a spatula. Cook for an additional 4-5 minutes on the other side.
  • Once cooked, transfer them to a paper towel-lined plate to absorb any excess oil. Repeat this with the remaining potato mixture.
  • Serve the crispy hash browns hot, garnished with fresh chives or parsley.

Notes

Squeezing out moisture from the grated potatoes is crucial for achieving crispiness.
Keyword breakfast, hash browns, potatoes