Perfect Hash Browns Recipe (2024)

I always rinse and dry in a salad spinner. Not my idea, a friend told me she always does this when making latkes.

I keep bags of pre-shredded potatoes in the freezer. You don't need to rinse them or wring the water out; they are ready to use. Thaw them completely and continue with the recipe.

Even better ... wring out the shredded potatoes in a cheesecloth or nut milk bag (I read about this on SeriousEats and it works really well). Water is the enemy of that yummy crispy layer. Water keeps the temperature at 212º which is not hot enough. Once the water is gone, you can get your crispy layer.

I wring the potatoes in a clean kitchen towel to get all the moisture out.

I skipped the onions and instead used some leftover sautéed onions and peppers as a topping with avocado, cheese and salsa. Family was obsessed.

Were it me, I’d go as far as the beginning of Step 2, and freeze the squeezed-dry potato and onion in a single layer on a sheet tray, then bag once frozen for later use. I bet you could cook straight from frozen, too

Don't peel the potatoes. Wash them well and microwave them for about two minutes each, adjusting time if you're cooking more than one at a time. When cool enough to handle, grate the potatoes, peels and all, and cook them in a mixture of unsalted butter and canola oil. Add thinly sliced onions if you wish, and proceed with step 3 as written.

This is very simple and very good. I used 2 medium Yukon golds. The onion wasn’t really cooperating with the grater, so I minced it with a knife instead - it worked perfectly. This served 3 as a side dish and was thoroughly enjoyed by all.

Pro tip: Leftover latkes make the best hash browns base.

I just made these using a food processor to grate the potatoes and onions (well, I only had shallots on hand). It worked beautifully for the potatoes, less so for the onion...too many thick chunks made it through. Next time, I think I'll thinly slice the onion but continue to use the food processor for the potatoes.

Sorry, all, I know this is blaspheme, but the Idaho Spuds (dehydrated-in-a-box) hash browns from Costco are as good as any I've ever made or had anywhere. So much less work, too.

Third time I have followed recipe with one technique adaptationThin slice onion as grating it is tough for me. Grate potatoes with skin on. Start onion with salt and pepper in the hot cast iron skillet after rinsing potatoes and while potatoes dry a bit more after wringing in a cloth. Layer in salt, pepper and potatoes, turn in 8 minutes and turn again in 5 . SO GREAT!! Yes, additions are possible but this original is easy, delicious, quick and reliable.

The person who recommended microwaving the potatoes for two minutes and grating the potatoes with skins on—genius! I was able to skip the whole rinsing process, and the hashbrowns turned out crisp and delicious!

I do not peel the potatoes before I grate them. I do not rinse or dry them unless they seem unusually wet. I always press the grated potato with the spatula after I distribute it around the pan (helps when it comes time to flip). They are great with or without onion, but I never salt them until they finished so that they have maximum crisp.

Is cast iron or a nonstick pan best this this?

Duck fat, an uncrowded pan and leaving the potatoes undisturbed while they fry are the keys to those crispy hash browns you get at your favorite greasy spoon.

The person who recommended microwaving the potatoes for two minutes and grating the potatoes with skins on—genius! I was able to skip the whole rinsing process, and the hashbrowns turned out crisp and delicious!

I use a ricer to remove moisture. Works much better than using hands.

I’d just go ahead and make latkes

These were really good, which stinks considering how annoying it was to squeeze the water out of the potatoes like 20 times. Grating the onion really burned my eyes but the consistency worked great in the end. So good, but gone so quickly after all that work!

Added paprika, onion powder, garlic powder, oregano, thyme, and a little bit of sage. Yum!

A potato ricer is the best thing ever for getting water out. Just throw a handful or two in and squeeze. Also fry these in ghee/clarified butter for the best flavour. Can have the temperature required but get a buttery crust and flavour that just can't be beat!

Serve with Tabasco and Ketchup

Sorry, all, I know this is blaspheme, but the Idaho Spuds (dehydrated-in-a-box) hash browns from Costco are as good as any I've ever made or had anywhere. So much less work, too.

I do not peel the potatoes before I grate them. I do not rinse or dry them unless they seem unusually wet. I always press the grated potato with the spatula after I distribute it around the pan (helps when it comes time to flip). They are great with or without onion, but I never salt them until they finished so that they have maximum crisp.

I used the leftover duck fat from my Christmas duck. Mmm good.

Like how to make latkes.

I used lots of ground umami powder instead of salt, and did sliced scallions instead of onion, and cooked it much longer (flipping every so often) and it was amazing! Much better than the first time I did it without those modifications.

Second hash brown recipe I have ever tried. I should have read the comments prior—I would ring out in a towel as suggested because mine did not get crispy. Great flavor, lots of browning, not crispy. Easy to make, so I’ll try again sometime.