Hash Browns

Ingredients

• 3 largewhite potatoes, such as Russets, peeled
• 2 mediumshallots, peeled
• 24 g (3 tablespoons)plain flour
• 3 g (½ teaspoon), or to tastesalt
• 0.5 g (¼ teaspoon), or to tasteblack pepper
• 45 ml (3 tablespoons)vegetable oil

Instructions

1. 1

   Grate and rinse

   Coarsely grate the potatoes into a bowl of cold water. Swish the shreds around by hand to release as much starch as possible, then drain them well.

2. 2

   Squeeze dry

   Line a bowl with cheesecloth or paper towels and add the grated potatoes. Grate the shallots over them, gather the cloth into a bundle and squeeze out as much liquid as you can. Transfer the mixture to a bowl.

3. 3

   Shape the mixture

   Add the flour, salt and pepper to the potato mixture and combine. Shape it into 9 oval patties.

4. 4

   Fry until golden

   Heat the oil in a large frying pan over medium heat. When hot, add the hash browns without crowding the pan, working in batches if needed. Fry for about 4 to 5 minutes on each side, until golden brown and crisp.

What are hash browns?

Hash browns are a familiar American breakfast dish made from grated potato, cooked in a pan until crisp and browned. This version shapes the potato into individual ovals and adds shallot for a savoury note.

Rinsing away surface starch and squeezing the shreds dry help the patties fry rather than steam. A little flour helps hold them together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 86 calories, 2g protein, 10g carbs, 5g fat.

The potato supplies most of the carbohydrates, while the vegetable oil contributes most of the fat; the potato and flour provide a modest amount of protein. Pair a serving with eggs or another protein and some vegetables for a more rounded plate.

Why these ingredients work

Potatoes: White potatoes such as Russets grate easily and make a good base for crisp patties. Peeling them first keeps the mixture smooth.

Shallots: Grated shallot blends through the potato and brings a mild onion flavour. Squeeze it with the potato so excess moisture does not soften the mixture.

Flour: A small amount helps bind the shreds into ovals. Salt and pepper season the mixture simply, while vegetable oil provides the frying fat.

Getting the potatoes ready

Rinsing: Swish the grated potato in cold water before draining to wash away some of its surface starch. Drain thoroughly before moving on.

Drying: Squeeze the potato and shallot firmly in cheesecloth or paper towels. Removing as much water as possible is key to browning and helps the patties hold their shape.

Shaping and frying

Shaping: Form the mixture into 9 ovals, keeping them compact so they are easier to turn. If the mixture feels loose, squeeze out any remaining liquid before shaping.

Frying: Let the oil heat over medium heat before adding the patties. Cook each side for about 4 to 5 minutes; look for a deep golden surface and a crisp edge before turning.

Avoid crowding the pan

Give each hash brown room around it so the pan can stay hot and the surfaces can brown. Fry in batches if necessary, and keep the finished patties warm while the rest cook.

What to serve with hash browns

Serve them hot alongside eggs, grilled tomatoes or mushrooms for a classic breakfast plate. They also work as a crisp potato side with a simple salad or other savoury brunch dishes.

Recipe notes & tips

• Use the large holes of a box grater for distinct potato shreds.
• Drain the rinsed potato well before adding the shallot.
• Squeeze the mixture in batches if it is difficult to handle all at once.
• Shape the patties evenly so they cook at a similar pace.
• Use a wide frying pan and cook in batches rather than crowding it.
• Wait until the underside is golden and set before turning each patty.

Variations

• Add herbs: Mix chopped chives into the potato mixture for a fresh savoury note.
• Use onion: Replace the shallots with finely grated onion and squeeze it well with the potato.
• Add garlic: Stir a little finely grated garlic into the mixture for extra savoury flavour.
• Change the seasoning: Add a pinch of smoked paprika alongside the salt and pepper.
• Serve with a dip: Offer sour cream or a favourite savoury sauce on the side.

Common mistakes to avoid

• Skipping the rinse: Surface starch can make the shreds stick together; swish them in cold water before draining.
• Leaving the potato wet: Excess moisture can prevent browning; squeeze the mixture firmly before shaping.
• Making loose patties: They can fall apart when turned; press each oval together before frying.
• Crowding the pan: The patties may steam instead of crisping; fry them in batches.
• Turning too soon: The underside may break before it browns; wait for a golden, set crust.

How to store

Refrigerate cooled hash browns in an airtight container for up to 3 days. Reheat in a frying pan over medium heat until hot and crisp again; a microwave will warm them but soften the crust.

Frequently asked questions