Hashbrowns

Ingredients

• 454 g (1 pound; about 2 large)Russet potatoes
• 45 ml (3 tablespoons), dividedvegetable oil
• to tastesalt and pepper
• 1.25 ml (1/4 teaspoon)onion powder

Instructions

1. 1

   Grate the potatoes

   Peel the potatoes and shred them using the largest holes on a box grater.

2. 2

   Squeeze out moisture

   Wrap the grated potatoes in cheesecloth or a clean kitchen cloth and squeeze out as much liquid as possible.

3. 3

   Cook the first side

   Warm 30 ml (2 tablespoons) of oil in a large nonstick pan over medium heat. Spread the potatoes evenly in the pan and press them into a flat layer. Season with salt, pepper and onion powder. Leave undisturbed for 6–7 minutes, until the underside is golden brown and crisp.

4. 4

   Flip and finish

   Flip the potatoes and drizzle the remaining 15 ml (1 tablespoon) of oil around the edges of the pan. Cook for another 5–6 minutes, until crisp.

What are hashbrowns?

Hashbrowns are a familiar American breakfast dish made by frying grated or shredded potatoes until browned and crisp. This version starts with raw russet potatoes and cooks them as one broad layer.

Russets are a useful choice because their starchy texture helps the shreds hold together. Removing excess water before frying gives the potatoes a better chance to brown.

Nutrition and macros by portion

The nutrition label shows one serving as written: 180 calories, 2g protein, 21g carbs, 10g fat.

The potatoes provide most of the carbohydrates, while the vegetable oil supplies most of the fat; the dish contains little protein on its own. Serve a portion with eggs or another protein and fruit or vegetables to make a more balanced plate.

Why squeeze the potatoes?

Dry potatoes: Grated potatoes release a surprising amount of liquid. Squeezing them firmly in cheesecloth or a clean kitchen cloth removes moisture that could otherwise make the panful steam.

Keep them ready: Once squeezed, spread the shreds into the pan promptly so they form an even layer and cook consistently.

Building a crisp crust

Even layer: Press the potatoes into a flat, even layer so the underside makes good contact with the pan. A large nonstick pan helps you cook them without the shreds sticking.

Hands off: Leave the potatoes undisturbed for the first 6–7 minutes. Moving them too soon can break up the layer before a crust has formed.

Flipping and checking doneness

First side: Look for a golden-brown underside after 6–7 minutes over medium heat. If it is still pale, give it a little longer rather than turning up the heat sharply.

Second side: Flip carefully, drizzle the remaining oil around the edges and cook for 5–6 minutes more. The hashbrowns are ready when both sides feel crisp and look well browned.

Seasoning and oil

Seasoning: Salt and pepper bring out the potato flavour, while a small amount of onion powder adds a savoury note. Add the seasonings after spreading the potatoes in the pan, as directed.

Oil: The first two tablespoons coat the pan for cooking the initial side. Adding the last tablespoon around the edges after flipping helps the second side brown.

Serving ideas

Serve the hashbrowns straight from the pan while their edges are at their crispest. They work well alongside eggs or other breakfast favourites.

For a more rounded plate, add a source of protein and some fruit or vegetables. Keep the hashbrowns in a single layer while serving so trapped steam does not soften them.

Recipe notes & tips

• Use the largest holes of a box grater so the potatoes form substantial shreds.
• Squeeze the grated potatoes firmly in a clean cloth to remove as much liquid as you can.
• Use a large nonstick pan so the potatoes can sit in a single even layer.
• Let the first side cook undisturbed for 6–7 minutes before attempting to flip.
• Use a wide spatula to help turn the potato layer without breaking it apart.
• Serve as soon as the hashbrowns are cooked for the crispest texture.

Variations

• Add herbs: Sprinkle chopped chives over the cooked hashbrowns for a fresh finish.
• Add garlic: Replace the onion powder with garlic powder for a different savoury note.
• Add paprika: Season the potatoes with paprika alongside the salt and pepper.
• Make individual portions: Divide the potatoes into smaller rounds and cook them in batches.
• Add cheese: Scatter grated cheese over the potatoes near the end of cooking and let it melt.

Common mistakes to avoid

• Leaving in too much moisture: Squeeze the grated potatoes firmly in a cloth before they go into the pan.
• Grating too finely: Use the largest holes on the box grater to make shreds that can crisp and hold together.
• Overcrowding the pan: Keep the potatoes in an even layer, using a larger pan if needed.
• Flipping too early: Wait until the underside is golden and crisp so the layer is less likely to fall apart.
• Turning the heat too high: Cook over medium heat so the potatoes have time to brown without scorching.
• Moving the potatoes constantly: Leave them undisturbed for the first 6–7 minutes to let a crust form.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a lightly oiled frying pan over medium heat until hot and crisp; microwaving will soften the texture.

Frequently asked questions