There is crunchy, potatoey goodness in every bite of these Hash Browns.
Is there a more versatile vegetable than the potato? I don’t think so. We do so many things with them, including grating and then frying them into scrumptious Hash Browns! The crispy shreds, the soft insides, a little bit of salt and pepper…yum! Our favorite diner has the best hash browns and I just can’t pass up an opportunity to eat them, so I order them with whatever I’m having, whether it’s a tuna melt or even something that already comes with potatoes, like meatloaf and mashers. But now, with this hash browns recipe, I can make them at home all the time (and these give my diner’s version a run for its money!).
Have you ever heard the term ‘hashing’? Maybe it makes you think of hash, chopped-up meat and potatoes fried up together. It turns out people have been hashing leftover foods for centuries, including potatoes. But in 1887, American food writer Maria Parloa presented a recipe for ‘hashed brown potatoes’—cold potatoes fried and then folded, like an omelet. It took the world by storm… or at least, New York. Soon after, the dish began appearing on hotel breakfast menus all over the city and has not only become a diner staple, but the oval-shaped patties are now available in the frozen foods section of any grocery store and, of course, at McDonald’s!!
It’s amazing how something so simple—potatoes, flour, butter, and some seasoning—can become something so crave-worthy. It has much to do with our love affair with potatoes in their crispiest form. Just irresistible. The only really difficult thing about this recipe is the patience it requires: you really do have to wait 7-8 minutes for the bottom to achieve maximum crispiness and then another seven minutes after you flip it so the top can get that way, too. It’s very tempting to take your spatula and lift the bottom before the allotted time is up, but don’t!! These hash browns are definitely worth waiting for!
Hash browns aren’t just for breakfast anymore! But, of course, they still can be, serving them up with Sunny-Side Up Eggs. It’s a classic and delicious combo (especially when the runny yolks meet the crispy spuds!). These hash browns are a wonderful side with soft, tender meat, like Braised Beef Short Ribs.
Hash Browns, Latkes, & Rosti: Culinary Cousins
Just like so many other dishes that start in one culture and then find their way to another, versions of hash browns are beloved dishes in other cuisines and known by other names. The two dishes that most closely resemble hash browns are the latke and the rosti. There are some similarities among the three (fried shredded potatoes!) but some distinct differences, too.
Latkes, otherwise known as potato pancakes, are similar to our hash browns, especially because both use flour, but latkes also include an egg, sometimes grated onion, and are usually cooked in some kind of neutral oil. Rosti, a well-known Swiss dish, has no flour or egg but is fried in clarified butter instead of oil. Some rosti recipes call for ghee, an even more intensely flavored clarified butter, that adds a subtle nutty taste. Our hash browns are also cooked in butter, but lots of people prefer to fry hash browns in neutral oil or even olive oil. So while all three of these recipes do share ingredients and even some techniques, each is its own dish.
How do I prep and store hash browns?
Store the cooked and cooled hash browns in an airtight container. They will keep in the refrigerator for up to five days or in the freezer for up to three months (thaw them before reheating).
Why do my potatoes turn brown when I grate them?
It’s called oxidation and it happens when the potato’s starch is exposed to oxygen. Step 2 of our recipe—the rinsing—should prevent your raw potatoes from turning color. If they do though, don’t worry: it’s perfectly fine to eat potatoes that have oxidized, and you won’t notice the color once they’ve formed their golden brown, crunchy crust.
Serving Suggestions
Our recipe for hash browns comes out in a cake shape, which we then suggest cutting into wedges to serve. That makes it a great side dish for things like Sirloin Steak or any kind of steak, really. Wedges of crispy hash browns are also perfect with a buttery Filet Mignon. But don’t let the standard ‘meat & potatoes’ combo stop you from serving the hash browns with your other favorite entrees, like Herb-Baked Chicken Breast or Bone-In Pork Chops.
You can also get really creative with these hash browns. Try making a hash with leftover Brisket, leftover hash browns, and some chopped bell peppers (and serve this with Roasted Pepper Salad on the side!). Or, for a special breakfast or brunch, top hash-brown wedges with flaked Lemon Butter Salmon and then a dollop of Yogurt Herb Dipping Sauce and serve beside any kind of egg dish you like, such as Mini Broccoli Quiches or this savory Shakshuka.
Hash Browns
Ingredients
- 2 large russet potatoes
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup unsalted butter
Instructions
- Peel and grate the potatoes using the large holes of a box grater.
- Rinse the grated potatoes in cold water until the water runs clear, then drain thoroughly.
- Wrap the grated potatoes in a clean kitchen towel and squeeze out as much excess moisture as possible.
- Transfer the dried potatoes to a mixing bowl, add flour, salt, and pepper, and mix until well combined.
- Heat a large non-stick skillet over medium-high heat and melt the butter.
- Add the potato mixture to the skillet in an even layer, pressing down lightly with a spatula.
- Cook for 7-8 minutes or until the bottom is golden brown and crispy.
- Flip the hash browns carefully and cook for another 5-7 minutes or until the other side is crispy and golden brown.
- Transfer the hash browns to a plate lined with paper towels to drain any excess butter.
- Cut into wedges and serve hot.
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