The Best Hash Brown Potatoes
Ready for the best hash brown potatoes ever? Well, you are in the right spot. This recipe really is the best hash brown potatoes recipe of all time. They are crispy on the outside and soft in the center. Making these hash browns the perfect vessel for eggs, smoked salmon, sour cream, hot sauce and more
Perfect for weekend brunch, this hash brown recipe is unlike anything you’ve tried before. They do take a little time to prepare, but you can freeze any extras for future use. These hash browns are so good you’ll never want to est them any other way.
About this recipe
You will want to use russet potatoes for this recipe. Peel the potatoes and grate them into a large bowl. You will want to soak the shredded potatoes in ice water for 5 minutes. This icing process helps remove any extra starch from the potatoes. Giving you crispy hash browns versus sticky hash browns.
Next, you will drain the shredded potatoes in a colander. Using your hands, squeeze out any excess moisture. Then, you will place the shredded potatoes on a clean kitchen towel. Press the shredded potatoes one more time to make sure you’ve removed as much moisture as possible. Do not be afraid to squeeze the towel firmly. Place the pressed potato shreds back into a dry bowl and begin to combine all of the other ingredients.
This recipe makes 4-5 crispy hash browns. I used a 1/2 cup measuring cup to help form the hash browns into perfectly round patties. You will want the hash browns to be about 1-inch thick. The nutritional values below do not reflect the vegetable oil used for frying.
Store any leftover hash browns in an airtight container in the refrigerator for four to five days. You can also freeze leftover hash browns in a freezer bag for 30-60 days. Be sure to place parchment paper between the hash browns to prevent them from sticking together when freezing. Looking for more easy breakfast recipes? Try my savory breakfast rice or my egg muffins two ways. Both are great recipes to get the morning started!
The Best Hash Brown Potatoes
- 2.5-3 cups russet potatoes, peeled and grated
- 2 tablespoons AP flour, all purpose
- 1 large egg white
- 2 tablespoons shallots, grated so they easily blend with the potatoes
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup vegetable oil, for frying the hash browns
- saute pan
- kitchen towel or paper towel
- Add the grated russet potatoes to a large bowl.
- Soak the grated potato shreds in cold ice water for 5 minutes.
- Drain the potato shreds in a colander. Using your hands, squeeze as much water out of the potatoes as possible.
- Next, use a dish towel to press out any extra moisture that might remain.
- Place the grated potatoes back into the dry bowl.
- Add flour, egg white, grated shallots and salt and pepper. Mix using your hands to make sure everything is well combined.
- Next, pour 1 cup of vegetable oil into a sauté pan and heat over medium/high. **You'll want to make sure the oil is hot before you add the potatoes. Otherwise, the potatoes will soak up the oil and get soggy not crispy**A good way to test if the oil is hot or not, is to toss a small shred of potato in the oil. If it begins to bubble right away, the oil is ready. If it sinks to the bottom of the pan, the oil is not hot enough yet.
- Form the potatoes into patties using a measuring cup. This will give you a nice round shape. Add the patties to the oil two at a time. If you overcrowd the pan, the oil temp will drop, and the hash browns will not get crispy.
- Repeat until all hash browns are fried. Place fried hash browns on a paper towel to absorb any excess oil. Finish with a pinch of salt. Serve and enjoy!