Crispy Hash Browns
Squeeze moisture out of coarsely grated potatoes, spread them thinly and fry until crisp on both sides.
- Prep
- 14 min
- Cook
- 15 min
Scale the recipe
Ingredients
- Russet potatoes Raw weight after peeling and before grating
- 450 g
- Canola oil
- 3 T
Seasonings
- Fine salt
- 1.5 g
- Ground black pepper
- 0.25 g
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Peel the russet potatoes
Wash and peel russet potatoes with no sprouts or green spots. Weigh the prepared potatoes 450 g.
-
Grate coarsely
Steady a grater over a bowl and grate the potatoes through the large holes to get even shreds.
-
Wring out the moisture
Wrap the potato shreds in a clean cotton cloth and twist in batches. Squeeze until almost no water drips out even under firm pressure.
-
Spread in a hot skillet
Heat the canola oil 3 T in a wide pan over medium-high heat until it flows easily. Spread the potatoes in a layer thinner than 1 cm. Sprinkle evenly with fine salt 1.5 g and ground pepper 0.25 g, then press lightly with a spatula.
-
Crisp the underside
Reduce to medium heat and leave undisturbed for about 5–7 minutes. Look for golden edges and check that the bottom releases easily.
-
Divide, flip and fry
Divide the large sheet into a few pieces with a spatula and flip each. Cook the other side over medium heat for about 4–6 minutes, until it is golden and the potato is tender in the middle.
-
Drain and serve hot
Drain briefly on a rack or paper towels and serve immediately.
