Crispy Shredded Potatoes (Printable View)

Golden, crispy shredded potatoes fried to perfection, ideal for breakfast or brunch dishes.

# What You'll Need:

→ Potatoes

01 - 4 medium russet potatoes, peeled

→ Vegetables & Aromatics

02 - 1 small onion, finely chopped (optional)

→ Fats & Seasoning

03 - 3 tbsp unsalted butter
04 - 2 tbsp vegetable oil
05 - 1 tsp salt
06 - ½ tsp freshly ground black pepper

# How To Make It:

01 - Grate the peeled potatoes using a box grater or food processor.
02 - Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible to enhance crispiness.
03 - In a large bowl, toss the grated potatoes with finely chopped onion (if using), salt, and freshly ground black pepper.
04 - Heat 1½ tablespoons butter and 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat.
05 - Add half of the potato mixture to the skillet, spreading it into a thin even layer; gently press down with a spatula.
06 - Cook undisturbed for 5 to 7 minutes until the bottom is golden brown and crisp.
07 - Carefully flip the hash browns, add more butter or oil if needed, and cook for an additional 5 to 7 minutes.
08 - Transfer finished hash browns to a paper towel-lined plate and repeat cooking with the remaining potato mixture.
09 - Serve hot, optionally garnished with chopped chives or parsley.

# Expert Advice:

01 -
  • They're genuinely crispy on the outside, tender on the inside, with no fuss or complicated technique required.
  • The whole thing takes thirty minutes from peeled potato to plate, perfect for those mornings when you want something special but not a production.
  • One batch feeds four people or gives you leftovers to reheat, and somehow they taste good cold straight from the fridge too.
02 -
  • The moisture in raw potatoes is your biggest obstacle to crispiness—if you skip or rush the squeezing step, you'll end up with something more like a potato pancake than proper hash browns, no matter how hot your pan is.
  • Medium-high heat is the real temperature, not just a starting point; if your flame is too high, the outside will char before the inside finishes cooking, and if it's too low, they'll just absorb oil and get greasy instead of golden.
03 -
  • If you want even more crispiness, soak your shredded potatoes in cold water for about ten minutes after shredding, then squeeze them extra hard—it rinses away excess starch that would otherwise steam them from the inside.
  • Don't get timid with the heat; a properly hot pan is what creates that contrast between the shattered crust and the soft potato inside, and there's almost no way to make them too crispy unless you literally burn them black.
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