Breakfast Hash Browns
Unlock the secret to perfectly crispy hash browns, a timeless breakfast favorite that promises a golden-brown exterior and a tender, fluffy interior. This dish transforms humble potatoes into a truly satisfying experience, making it the ultimate accompaniment to any brunch spread or a delightful standalone treat. Master this simple technique and elevate your morning meals.
Prep Time
20 minutes
Cook Time
25-30 minutes
Total Time
45-50 minutes
Servings
4-6 servings
Keywords
Why This Recipe Delivers
- Achieves the ultimate crispiness with a tender, fluffy interior, every single time.
- Made with simple, wholesome ingredients that transform into a spectacular breakfast staple.
- A versatile side dish that pairs perfectly with almost any breakfast item, from eggs to sausages.
- Provides a comforting, satisfying, and delicious start to any day, a true crowd-pleaser.
- An economical way to create a restaurant-quality breakfast experience at home.
Ingredients
- 4 large Russet potatoes (about 900g or 2 lbs), peeled
- 1 large egg, lightly beaten
- 30g (2 tablespoons) all-purpose flour
- 5g (1 teaspoon) sea salt, or to taste
- 1g (1/4 teaspoon) freshly ground black pepper, or to taste
- 15g (1 tablespoon) unsalted butter
- 30ml (2 tablespoons) neutral oil (such as canola, vegetable, or sunflower)
- 15g (2 tablespoons) fresh chives, finely chopped, for garnish
Instructions
- Prepare the potatoes by peeling them and then grating them using the large holes of a box grater or a food processor fitted with a grating disc. Transfer the grated potatoes to a clean kitchen towel or several layers of paper towels and firmly squeeze out as much excess moisture as possible. This crucial step ensures your hash browns will be exceptionally crispy by preventing steam from making them soggy.
- In a medium-sized bowl, combine the thoroughly squeezed grated potatoes with the lightly beaten egg, all-purpose flour, sea salt, and freshly ground black pepper. Mix everything together thoroughly until the potatoes are evenly coated and the mixture is well-combined. The egg and flour act as a binder, helping the hash browns hold their shape during cooking.
- Heat a large, heavy-bottomed skillet or cast-iron pan over medium-high heat. Add the unsalted butter and neutral oil to the pan. Allow the butter to melt and combine with the oil until shimmering, ensuring the fat is evenly distributed across the cooking surface. The combination of butter and oil provides flavor and a high smoke point.
- Once the pan is hot and the fat is shimmering, take a portion of the potato mixture (about 60-80g or 1/4 to 1/3 cup per patty) and gently shape it into flat patties, approximately 8-10 cm (3-4 inches) in diameter and 1.5-2 cm (0.5-0.75 inches) thick. Place the patties carefully into the hot skillet, ensuring not to overcrowd the pan. You may need to cook them in batches to maintain consistent heat and allow for optimal browning.
- Cook the hash brown patties for 4-7 minutes per side, or until they are deeply golden brown and beautifully crispy. Resist the urge to press down on them with your spatula, as this can release moisture and hinder crisping. Carefully flip them once the first side is perfectly browned and set, then cook the second side until equally golden and crisp.
- Once cooked to perfection, transfer the hash browns from the skillet to a plate lined with paper towels. This will help drain any residual oil, keeping them extra crispy and less greasy. Maintain the warmth of the cooked batches while you finish frying the rest.
- Arrange the warm hash browns on a serving platter. Just before serving, sprinkle generously with the freshly chopped chives, adding a fresh, oniony note and a vibrant splash of color that complements the rich potato flavor.
- Serve the crispy hash browns immediately as part of a delicious breakfast or brunch spread alongside eggs, bacon, or sausages. They are best enjoyed fresh from the pan to fully appreciate their texture.
Tools You’ll Need
- Box grater or food processor with grating disc
- Clean kitchen towel or sturdy paper towels
- Large mixing bowl
- Heavy-bottomed skillet or cast-iron pan (approx. 25-30 cm or 10-12 inches)
- Spatula
- Plate lined with paper towels
Essential Success Tips
- The key to truly crispy hash browns is removing as much moisture as possible from the grated potatoes. Squeeze them vigorously until they feel quite dry; this is the most critical step.
- Do not overcrowd the pan; cook in batches if necessary to ensure even browning and crispiness. Overcrowding lowers the pan's temperature and steams the potatoes instead of frying them.
- Use a high-starch potato like Russet (also known as Idaho or baking potatoes) for the best texture and crispiness. Their lower moisture content and higher starch yield superior results.
- Maintain medium-high heat. Too low, and the hash browns will soak up oil and become greasy; too high, and they'll burn on the outside before cooking through.
- Only flip the hash browns once the first side is beautifully golden brown and released easily from the pan. Resist the urge to peek or flip too early.
Professional Cooking Secrets
- For an extra layer of flavor and even crispier results, consider clarifying your butter before adding the oil, or use ghee. The milk solids in regular butter can burn quickly at high heat, imparting a less desirable flavor.
- Experiment with using rendered bacon fat instead of or in addition to the butter and oil. It imparts an incredible smoky depth and classic diner flavor to your hash browns.
- Finely dice a quarter of an onion and mix it into the potato batter along with a pinch of garlic powder for a more savory and aromatic hash brown. Ensure the onion is very fine so it cooks through properly.
Notes
- Storage: Leftover hash browns can be stored in an airtight container in the refrigerator for up to 3 days. For best reheating results, warm them in a dry skillet over medium heat or in an oven at 180°C (350°F) until crisp again.
- Variations: Feel free to add finely minced onion or garlic powder to the potato mixture for added depth of flavor. A pinch of smoked paprika or a dash of cayenne pepper also works wonderfully for a subtle kick.
- For an even crispier and more uniform texture, some chefs par-boil whole potatoes for 10-15 minutes until slightly tender, then chill them completely before grating. This method can lead to a softer interior with an incredibly crisp exterior.
Frequently Asked Questions
Why are my hash browns soggy instead of crispy?
The most common reason for soggy hash browns is not squeezing enough moisture out of the grated potatoes. Potatoes contain a lot of water, which turns to steam when heated, preventing crisping. Ensure they are as dry as possible before mixing with other ingredients.
Can I prepare the potato mixture ahead of time?
While you can grate the potatoes a few hours in advance and keep them submerged in a bowl of cold water (then drain and squeeze very well before use), it's best to mix them with the egg and flour just before cooking. This prevents the potatoes from oxidizing and turning grey, and also ensures the freshest texture.
What kind of potatoes are best for hash browns?
Starchy potatoes like Russet (also known as Idaho or baking potatoes in North America, or sometimes King Edward/Maris Piper in the UK) are ideal. Their high starch content and relatively low moisture make them perfect for achieving that desired crispy exterior and fluffy interior.
Nutrition Facts (Per Serving)
Approximate per serving (1/4 of recipe): Calories: 280, Protein: 6g, Fat: 15g, Carbs: 30g, Fiber: 3g.
Allergy Information
Contains eggs and gluten (from flour). For a gluten-free version, substitute all-purpose flour with a gluten-free all-purpose blend or cornstarch. This dish is naturally dairy-free if using oil only (omit butter).
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