Ingredients
Equipment
Method
Prepare and Grate the Potatoes
- Peel the Russet potatoes and grate them using the large holes of a box grater. This is a quick process and using freshly grated potatoes makes a big difference.
Soak the Shredded Potatoes
- Place the shredded potatoes in a bowl of ice water and let them soak for 15 minutes. This crucial step removes excess surface starch, preventing sticking and promoting maximum crispiness.
Squeeze Out the Moisture
- This is perhaps the most important step for truly crispy hash browns. You need to squeeze out as much moisture as you can from the grated potatoes. An easy way to do this is with a potato ricer, using it like a garlic press but without forcing the potatoes completely through. Work in batches, filling the ricer half-way.
- If you don't have a ricer, wrap the raw shredded potatoes in a clean tea towel and squeeze until as much water as possible is removed. Work in batches. Note that potatoes can stain a cloth towel.
Coat with Cornstarch
- Return the thoroughly squeezed shredded potatoes to a dry bowl and toss them with 1 tablespoon of cornstarch. This forms a thin coating for ultimate crispiness, contributing to an incredible golden-brown crust.
Cook the Hash Browns
- Heat 3 tablespoons of extra virgin olive oil in a large frying pan on medium-high heat. When the oil is shimmering but not smoking, add the shredded potatoes, spreading them out evenly along the bottom of the pan. The potato layer should be about 1/4 to 1/2-inch thick for optimal crisping; avoid overcrowding the pan.
- Sprinkle some salt and pepper generously on the potatoes as they cook.
Flip and Finish
- After about 5-7 minutes, gently lift up one edge of the potatoes with a spatula to check for a deep golden-brown color and a beautiful crust. If ready, use a large metal spatula (or two) to carefully flip the potatoes over all at once, or divide into halves or quarters and then flip.
- Continue to cook for another 5-7 minutes until the other side is also gloriously golden brown and perfectly crispy.
Serve
- Use a metal spatula to cut into quarters and serve immediately. These crispy hash browns are best enjoyed fresh off the frying pan!
Notes
For truly exceptional results, do not skip the ice water soak and the cornstarch coating – they are game-changers for crispiness. Experiment with different fats like vegetable oil or bacon fat for varied flavors. Leftovers can be refrigerated for 3-4 days and reheated in a hot pan or oven for best crispness. Nutrition information is estimated based on common ingredients and serving sizes and may vary.