Hashbrown Recipe
These hash browns are the crispiest, most flavorful you’ll ever make—crafted through lots of trial, error, and delicious testing. From rinsing away excess starch to searing in sizzling bacon grease and butter, every step is designed to achieve a golden crunch and bold flavor from edge to edge. A fluffy interior, an easy flipping trick, and spice-packed potatoes make this foolproof recipe the ultimate breakfast side. See the post for step-by-step photos, tips, tricks, variations, and serving ideas!
Servings 4 servings
Ingredients
Instructions
- Grate and Soak the Potatoes: Peel the potatoes and grate them using the large holes of a box grater or the largest coarse shredding disc of your food processor (pictured). Transfer the grated potatoes to a large bowl filled with ice water and let them rest for 15 minutes to 1 hour.
- Squeeze out the Moisture: The dryer the potatoes, the crispier they will become! Transfer them to a salad spinner and spin, spin, spin! Afterwards, transfer them to a cheesecloth or kitchen towel and wring out any last bit of moisture (work in batches to make the process more manageable).
- Season: Transfer the potatoes to a large bowl (I rinse and dry the bowl I used for the ice bath) and toss with the spices until evenly coated.
- Microwave: Line a plate with a couple of layers of paper towels, then spread the dried potatoes evenly over the top. Cook on high in the microwave for 2 ½ minutes.
- Heat Oil and Add Potatoes: Heat one tablespoon of bacon grease or canola oil and one tablespoon of butter in a 12-inch cast-iron skillet over medium-high heat. Once hot and shimmering, add the grated potatoes to cover the pan, then press them into an even layer using the back of a spatula so they stick together—about 1/4 to 1/3 inch thick.
- Cook: After 4minutes, lift one edge of the potatoes to check for doneness. If they are golden brown, they’re ready to flip; if not, cook on. Place a large plate over the skillet and flip the hash browns onto the plate. To the now-empty skillet, add one tablespoon of bacon grease or canola oil and one tablespoon of butter. Once the butter has melted, add the hash browns, raw side down, and cook until the bottom is golden, about 3-5 more minutes.
- Serve: Transfer to a plate and cut into sections—season with freshly cracked salt and pepper to taste (we like more salt). Refer to the Serving Section in the post for additional ideas. Enjoy!