Hashbrown Recipe

Ingredients

• 680 g (1 1/2 lb; 24 oz)russet baking potatoes
• 2.5 ml each (1/2 tsp each)salt, onion powder and garlic powder
• 1.25 ml (1/4 tsp)pepper
• 0.6 ml (1/8 tsp)paprika (optional)
• 30 ml (2 tbsp), dividedcanola oil or bacon grease
• 30 ml (2 tbsp), dividedbutter

Instructions

1. 1

   Grate and soak

   Peel the potatoes and grate them on the large holes of a box grater or with the coarse shredding disc of a food processor. Put the grated potatoes in a large bowl of ice water and leave them to soak for 15 minutes to 1 hour.

2. 2

   Squeeze dry

   Drain the potatoes and remove as much water as possible in a salad spinner. Transfer them in batches to a clean tea towel or cheesecloth and wring out any remaining moisture.

3. 3

   Season potatoes

   Put the potatoes in a large bowl and toss them with the salt, onion powder, garlic powder, pepper and optional paprika until evenly coated.

4. 4

   Microwave briefly

   Cover a plate with a couple of layers of kitchen paper and spread the dried potatoes over it. Microwave on high for 2 1/2 minutes.

5. 5

   Heat and shape

   Heat 15 ml (1 tbsp) of the canola oil or bacon grease and 15 ml (1 tbsp) of butter in a 30 cm (12-inch) cast-iron skillet over medium-high heat. When hot and shimmering, add the potatoes and spread them to cover the pan. Press them into an even layer about 6–8 mm (1/4–1/3 inch) thick.

6. 6

   Brown both sides

   After 4 minutes, lift an edge to check the underside. If it is golden brown, place a large plate over the skillet and carefully flip the hash browns onto it; if not, continue cooking until browned. Add the remaining 15 ml (1 tbsp) oil or bacon grease and 15 ml (1 tbsp) butter to the empty skillet. Once the butter melts, slide the hash browns back in with the uncooked side down and cook for about 3–5 minutes, until golden underneath.

7. 7

   Cut and serve

   Transfer the hash browns to a plate and cut them into sections. Season with freshly cracked salt and pepper to taste.

What are hash browns?

Hash browns are a familiar American breakfast side made from grated potatoes cooked until browned and crisp. They can be shaped into patties or cooked as one large layer to cut into portions.

This version seasons the potato shreds before cooking and uses a hot skillet to build a golden crust. Soaking and drying the potatoes, then briefly microwaving them, are the key preparation steps.

Nutrition and macros by portion

The nutrition label shows one serving as written: 242 calories, 4g protein, 30g carbs, 13g fat.

Most of the carbohydrates come from the potatoes, which also provide a modest amount of protein and fibre. Butter and the canola oil or bacon grease supply most of the fat; serve a portion with eggs and fruit or vegetables to round out the plate.

Why russet potatoes work

Russets are starchy baking potatoes that grate easily and make a fluffy centre beneath the browned exterior. Keeping the shreds fairly coarse gives the finished layer some texture.

Rinse away loose surface starch during the ice-water soak, then dry the shreds thoroughly. Excess moisture can keep them from browning properly.

Get the potatoes dry

Spinner first: a salad spinner removes much of the water after soaking and makes the next step easier.

Towel finish: wring the potatoes in batches using a clean kitchen towel or cheesecloth. Aim to remove as much moisture as you can before seasoning and cooking.

Build the seasoning

Even coating: toss the potatoes with the salt, onion powder, garlic powder and pepper before they go into the pan. This distributes the savoury flavours throughout the shreds.

Optional paprika: the small amount adds another warm note, but the recipe works without it. Bacon grease brings a smoky savouriness, while canola oil keeps the cooking fat more neutral.

Make a crisp, cohesive layer

Hot fat: wait until the oil or bacon grease and butter are hot and shimmering before adding the potatoes. Spread the shreds across the skillet and press them into an even layer so they cook together.

Brief microwave: cooking the dried shreds for 2 1/2 minutes first gives them a head start. Keep the pan at medium-high heat and check the underside after 4 minutes rather than relying only on the clock.

Flip without breaking

A large plate makes it easier to turn the broad layer in one piece. Set it over the skillet, invert the pan carefully, then add the remaining fat before sliding the potatoes back in, uncooked side down.

Look for a golden-brown underside before flipping, and let the second side cook for about 3–5 minutes. The finished potatoes should be browned on both sides with a tender centre.

Serve for breakfast or brunch

Cut the hash browns into sections and finish with freshly cracked salt and pepper to taste. They pair naturally with eggs, or can sit alongside other breakfast favourites.

For a more balanced plate, add a protein-rich accompaniment such as eggs and include fruit or vegetables. Serve the hash browns while hot to enjoy their crisp edges.

Recipe notes & tips

• Use the large holes of a box grater for distinct strands of potato.
• Soak the grated potatoes for at least 15 minutes, or up to 1 hour.
• Work in batches when wringing the potatoes so you can squeeze them thoroughly.
• Spread the potatoes evenly and keep the layer about 6–8 mm thick.
• Wait for a golden underside before attempting the plate flip.
• Season the finished hash browns with salt and pepper to taste.

Variations

• Smoky version: choose bacon grease instead of canola oil.
• Skip the paprika: leave it out for a simpler seasoning profile.
• More savoury: adjust the salt at the table to suit your taste.
• Serve with eggs: add eggs alongside for a breakfast plate.
• Brunch side: cut the cooked layer into sections and serve for sharing.

Common mistakes to avoid

• Wet potato shreds: spin and wring them thoroughly so they have a better chance to crisp.
• Uneven layer: spread and press the potatoes evenly to help them cook at the same rate.
• Flipping too soon: check for a golden underside after 4 minutes and give it more time if needed.
• Pan not hot enough: wait for the cooking fat to shimmer before adding the potatoes.
• Rushing the turn: use a large plate to support the hash browns as you flip them.
• Crowding the pan: use a 30 cm skillet so the potatoes can cover it in a single layer.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a skillet over medium heat until hot and crisp again; a microwave will warm them but soften the exterior.

Frequently asked questions