Ready for the BEST hash browns ever? Well, you are in the right spot. These hash browns are crispy on the outside and soft in the center. Making them the perfect vessel for eggs, smoked salmon, sour cream, hot sauce or anything really….
I topped mine with a poached egg, spring onions and a pinch of cracked black pepper. And let me tell you, it was as close to perfect as you can get!
The creamy egg yolk paired with the crispy potato was a match made in foodie heaven! So, grab the ingredients below, and let’s get this recipe started!
The BEST Potato Hash Browns
- saute pan
- 2.5-3 cups grated russet potatoes
- 2 tablespoons ap flour
- 1 egg white
- 2 tablespoons grated shallots
- Salt and pepper
- 1-2 cups vegetable oil
- Peel two large russet potatoes
- Grate them into a large bowl
- Once fully grated, soak the potatoes in cold water for a few minutes. This helps remove any extra starch from the potatoes
- Drain 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 grated potatoes back into the dry bowl
- Add flour, egg white, grated shallots and a good amount of salt and pepper. Potatoes love salt, so add about 1 teaspoon or so. Mix using your hands to make sure everything is well incorporated.
- Next pour 2 cups of vegetable oil into a sauté pan and get it nice and hot. You want to make sure the oil is hot before you add the potatoes otherwise the potatoes will soak up the oil and get soggy. 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 oil, it 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 2 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 soak up any extra oil. Finish with a pinch of salt. Serve and enjoy!
Author: Sarah Thomas-DrawbaughSarah Thomas-Drawbaugh is a recipe developer and creator of the brand, Healthyish Foods®. Sarah makes plant-based, fish and chicken recipes that are simple and delicious. Her work can be seen in Healthy-ish by Bon Appetit and Bon Appetit Magazine (digital), Women’s Health Magazine (digital) and Mind Body Green. Sarah is a Pittsburgh, PA native but currently lives in Vail, Colorado with her husband, Dan and rescue dog, Graci!