Ingredients
Method
Shred and Rinse Potatoes
- Peel and coarsely shred 800g russet potatoes. Place shreds in a bowl of cold water and swish vigorously to wash off surface starch; the water should turn cloudy. Drain thoroughly, and if the water was extremely starchy, rinse once more for a cleaner, crispier fry.
Remove Moisture Completely
- Transfer potatoes to a clean kitchen towel (or cheesecloth), wrap tightly, and squeeze firmly over the sink until you’ve removed as much liquid as possible. Then loosen the shreds with your fingers so they aren’t packed into wet clumps. This step controls crispness—wet potatoes steam instead of frying.
Season the Potatoes
- Place dry shreds in a bowl and toss evenly with 6g salt, 2g black pepper, and 2g onion powder. Mix with your hands so seasoning distributes through the shreds rather than sitting in one area.
Pan Fry Until Crispy
- Heat a large non-stick skillet or cast iron pan (28–30cm) over medium-high heat. Add 40ml vegetable oil and 20g butter; once the butter foams and the fat is shimmering, add potatoes in an even layer and press firmly with a spatula to form a flat “cake.” Cook undisturbed 8–10 minutes until the bottom is deep golden and releases from the pan; flip in sections (or slide onto a plate, invert, and return) and cook another 8–10 minutes until the second side is equally crisp. Break into portions and serve immediately.
Notes
Moisture removal is the entire game. If you don’t squeeze hard enough, the potatoes will steam and soften no matter how much fat you use. When in doubt, squeeze again—you should be shocked by how much liquid comes out.
Don’t stir while it fries. Hash browns crisp by forming a continuous crust; moving them breaks the crust and slows browning. Press, leave them alone, then flip once a crust is established.
Heat should be steady, not extreme. Too hot burns butter before the potatoes crisp; too low makes them greasy. If butter is browning fast, lower the heat slightly and extend cook time by 1–2 minutes.
Serve immediately for best texture. For holding, keep on a wire rack in a warm oven at 95°C so steam doesn’t soften the crust.