Crispy Hash Browns
4 servings15 min prep15 min cookEasy
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The Tale of Crispy Hash Browns
Story updated
Hash browns descend from 19th-century American 'hashed brown potatoes,' a term that appeared in print by the 1890s to describe shredded potatoes fried until crisp. They became a diner and fast-food breakfast staple in the 20th century, prized for the contrast between a crunchy crust and tender interior.
Ingredients
Scale:· 4 servings
- 4 medium russet potatoes, peeled and shredded
- 1 tsp salt, plus more to taste
- 1/4 tsp black pepper
- 3 tbsp vegetable oil or clarified butter
Instructions
- 1Place the shredded potatoes in a clean kitchen towel and wring out as much liquid as possible; this step is key for crisp, non-soggy hash browns.
- 2Toss the dried shreds with salt and pepper.
- 3Heat the oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering.
- 4Spread the potatoes in an even layer, pressing down gently with a spatula to form a flat cake.
- 5Cook undisturbed until deep golden brown and crisp on the bottom, about 6 to 7 minutes.
- 6Flip in sections or invert onto a plate and slide back into the pan, then cook the second side until crisp, another 5 to 6 minutes. Season with extra salt and serve hot.
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