Perfect Hash Brown
Perfect Hash Brown
Ingredients
- 4 russet potatoes, medium, about 1 3/4 pounds, peeled
- 1 teaspoon kosher salt, plus more to finish
- 1/4 cup neutral oil, as needed, for frying
Instructions
- 1
Grate the peeled russet potatoes on the large holes of a box grater. Transfer the grated potatoes to a large bowl. Add 1 teaspoon of kosher salt and toss to combine. Let the salted potatoes sit for 5 to 10 minutes; the salt will help draw out moisture.
⏱️ 10 min
- 2
Transfer the shredded potato to a clean kitchen towel. Gather the edges of the towel and squeeze out as much moisture as possible. Really wring it out – the drier the potato, the better the crust will be.
⏱️ 5 min
- 3
Add a generous layer of neutral oil (about 1/4 cup) to a 10-inch non-stick skillet over medium heat. Once the oil is shimmering, add the shredded potato and pack it firmly into an even layer with a spatula.
⏱️ 2 min
- 4
Cook the hash brown until the bottom is deep golden brown, which should take about 8 to 10 minutes. Swirl the skillet occasionally to ensure a more even cook.
⏱️ 10 min
- 5
To flip the hash brown, place a plate larger than the pan over the skillet. Invert both the pan and the plate in one swift motion so the hash brown drops onto the plate. Add a little more oil to the pan if needed, then carefully slide the hash brown back into the skillet, uncooked side down. Cook until the second side is equally golden, another 8 to 10 minutes. If the first side didn’t crisp up enough, flip it back and give it a few more minutes in the pan.
⏱️ 10 min
- 6
Season the hash brown with additional salt immediately after cooking and serve hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Perfect Hash Brown
- 4 russet potatoes, medium, about 1 3/4 pounds, peeled
- 1 teaspoon kosher salt, plus more to finish
- 1/4 cup neutral oil, as needed, for frying
Instructions
- 1
Grate the peeled russet potatoes on the large holes of a box grater. Transfer the grated potatoes to a large bowl. Add 1 teaspoon of kosher salt and toss to combine. Let the salted potatoes sit for 5 to 10 minutes; the salt will help draw out moisture.
⏱️ 10 min - 2
Transfer the shredded potato to a clean kitchen towel. Gather the edges of the towel and squeeze out as much moisture as possible. Really wring it out – the drier the potato, the better the crust will be.
⏱️ 5 min - 3
Add a generous layer of neutral oil (about 1/4 cup) to a 10-inch non-stick skillet over medium heat. Once the oil is shimmering, add the shredded potato and pack it firmly into an even layer with a spatula.
⏱️ 2 min - 4
Cook the hash brown until the bottom is deep golden brown, which should take about 8 to 10 minutes. Swirl the skillet occasionally to ensure a more even cook.
⏱️ 10 min - 5
To flip the hash brown, place a plate larger than the pan over the skillet. Invert both the pan and the plate in one swift motion so the hash brown drops onto the plate. Add a little more oil to the pan if needed, then carefully slide the hash brown back into the skillet, uncooked side down. Cook until the second side is equally golden, another 8 to 10 minutes. If the first side didn’t crisp up enough, flip it back and give it a few more minutes in the pan.
⏱️ 10 min - 6
Season the hash brown with additional salt immediately after cooking and serve hot.
⏱️ 1 min