Crispy & Creamy Hash Browns
Crispy & Creamy Hash Browns
Ingredients
For the Hash Browns
- 2 pounds Russet potatoes, about 4-5 medium potatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons potato starch
- 4 cups cooking oil, for deep frying
For Serving (Optional)
- ketchup, as needed
Instructions
- 1
Peel the Russet potatoes thoroughly. Place the peeled potatoes in a large pot and cover with cold water.
⏱️ 5 min
- 2
Bring the water to a boil over medium-high heat. Reduce heat and par-cook the potatoes for 10 to 15 minutes, or until they are slightly tender but still firm. Do not cook until soft. Drain the potatoes and allow them to cool completely, then refrigerate overnight. This crucial step gelatinizes the starches, making the hash browns more cohesive and allowing them to brown better.
⏱️ 15 min
- 3
Once the par-cooked potatoes are cold (after refrigerating overnight), grate them into a large bowl using the large holes of a box grater.
⏱️ 5 min
- 4
Season the grated potatoes with salt and black pepper. Add the potato starch to the mixture.
⏱️ 2 min
- 5
Using your hands, mix the ingredients thoroughly until well combined. Shape the potato mixture into your desired forms, such as round, disc-like patties, about 1/2 inch thick. Place the shaped hash browns on a baking sheet lined with parchment paper.
⏱️ 8 min
- 6
Freeze the shaped hash browns until solid, at least 2 hours or preferably overnight. This step helps them hold their shape during frying.
⏱️ 120 min
- 7
In a deep pan or Dutch oven, heat the cooking oil over medium-high heat until it reaches 350-375°F. Carefully place the frozen hash browns into the hot oil using a slotted spoon or spider, making sure not to overcrowd the pan. Fry in batches if necessary.
⏱️ 3 min•🌡️ 360
- 8
Deep-fry the hash browns for 5 to 7 minutes per side, or until they are golden brown and crispy on all sides. Remove from the oil and place on a wire rack lined with paper towels to drain excess oil.
⏱️ 7 min
- 9
Serve the crispy and creamy hash browns hot, optionally with ketchup on the side.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy & Creamy Hash Browns
Ingredients
For the Hash Browns
- 2 pounds Russet potatoes, about 4-5 medium potatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons potato starch
- 4 cups cooking oil, for deep frying
For Serving (Optional)
- ketchup, as needed
Instructions
- 1
Peel the Russet potatoes thoroughly. Place the peeled potatoes in a large pot and cover with cold water.
⏱️ 5 min - 2
Bring the water to a boil over medium-high heat. Reduce heat and par-cook the potatoes for 10 to 15 minutes, or until they are slightly tender but still firm. Do not cook until soft. Drain the potatoes and allow them to cool completely, then refrigerate overnight. This crucial step gelatinizes the starches, making the hash browns more cohesive and allowing them to brown better.
⏱️ 15 min - 3
Once the par-cooked potatoes are cold (after refrigerating overnight), grate them into a large bowl using the large holes of a box grater.
⏱️ 5 min - 4
Season the grated potatoes with salt and black pepper. Add the potato starch to the mixture.
⏱️ 2 min - 5
Using your hands, mix the ingredients thoroughly until well combined. Shape the potato mixture into your desired forms, such as round, disc-like patties, about 1/2 inch thick. Place the shaped hash browns on a baking sheet lined with parchment paper.
⏱️ 8 min - 6
Freeze the shaped hash browns until solid, at least 2 hours or preferably overnight. This step helps them hold their shape during frying.
⏱️ 120 min - 7
In a deep pan or Dutch oven, heat the cooking oil over medium-high heat until it reaches 350-375°F. Carefully place the frozen hash browns into the hot oil using a slotted spoon or spider, making sure not to overcrowd the pan. Fry in batches if necessary.
⏱️ 3 min•🌡️ 360 - 8
Deep-fry the hash browns for 5 to 7 minutes per side, or until they are golden brown and crispy on all sides. Remove from the oil and place on a wire rack lined with paper towels to drain excess oil.
⏱️ 7 min - 9
Serve the crispy and creamy hash browns hot, optionally with ketchup on the side.
⏱️ 1 min