Crispy Shredded Potatoes

The sizzling sound of potatoes hitting a hot skillet still makes my stomach growl, just like it did when I was a kid watching my grandmother make breakfast on Sunday mornings. I stood on a step stool to reach the counter, mesmerized by how she could transform humble potatoes into golden, crispy perfection without a recipe. She taught me that the secret lies not in fancy techniques but in patience and the right amount of butter. Those breakfast memories are why hash browns remain my ultimate comfort food.

Last winter, my neighbor came over during a snowstorm with a bag of fresh potatoes from her garden. We spent the morning in my tiny kitchen, taking turns at the stove while snow piled up outside the window. She taught me her trick of squeezing the potatoes in a clean towel until practically bone dry, something I'd been too lazy to do before. The hash browns we made that morning were the best I'd ever tasted, and we ate them standing up, still in our pajamas, watching the flakes fall.

Ingredients

• Potatoes: Russets work beautifully here because their high starch content creates that coveted crispy exterior, and peeling them ensures even browning
• Onion: Finely chopped onion adds sweetness and depth, but it's completely optional if you prefer pure potato flavor
• Butter: Unsalted butter gives incomparable flavor and helps achieve that golden brown color we're all after
• Vegetable oil: Oil raises the smoke point so you can cook at higher heat without burning the butter
• Salt and pepper: Simple seasoning that lets the potatoes shine, freshly ground pepper makes all the difference

Instructions

Grate the potatoes:

Use a box grater or food processor to shred the potatoes into thin, even strands, taking care with your fingers near the grater

Remove excess moisture:

Wrap the grated potatoes in a clean kitchen towel and squeeze with all your might until no more liquid comes out, this step is crucial for crispiness

Season the mixture:

Toss the dried potatoes with onion if using, salt, and pepper in a large bowl until evenly coated

Heat the fat:

Melt half the butter with half the oil in a large nonstick skillet over medium-high heat until it shimmers

Form the hash browns:

Add half the potato mixture to the hot skillet, spreading it into a thin, even layer and pressing gently with a spatula

Cook the first side:

Let it cook undisturbed for 5 to 7 minutes until the bottom is deep golden brown and crispy

Flip and finish:

Carefully flip the hash browns, adding more butter or oil if needed, and cook another 5 to 7 minutes until both sides are perfectly crisp

Repeat and serve:

Remove to paper towels to drain briefly, then repeat with remaining potatoes and serve immediately while hot

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These hash browns have become my go-to when friends sleep over, something I can make while still half asleep that always impresses. Theres nothing quite like watching someones face light up when they take that first bite, crispy and steaming hot from the pan.

Making Them Ahead

Ive learned that grating the potatoes the night before and storing them in a bowl of cold water prevents discoloration, though youll need to dry them thoroughly before cooking. This trick has saved me many hectic mornings.

Perfect Pairings

These hash browns alongside over easy eggs with runny yolks create the perfect bite, especially when you break the yolk and let it soak into the crispy potatoes. Add some crispy bacon or fresh fruit on the side and youve got breakfast that feels like a weekend treat.

Getting Creative

Sometimes I mix in shredded sharp cheddar cheese during the last minute of cooking, letting it melt and get crispy in spots. The combination of salty cheese with buttery potatoes is absolutely irresistible and turns simple hash browns into something decadent.

• Try adding fresh herbs like chives or parsley right before serving for a pop of color and freshness
• A dollop of sour cream or applesauce on top creates a lovely contrast to the crispy potatoes
• For extra flavor, cook the onion in the butter for a minute before adding the potatoes

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Theres something deeply satisfying about transforming basic ingredients into something so delicious, and these hash browns never fail to make morning feel special.

Recipe FAQs

→ How can I make hash browns extra crispy?

Soaking shredded potatoes in cold water removes excess starch, then drying them thoroughly helps achieve a crispier texture when fried.

→ Is it necessary to squeeze out all the moisture from potatoes?

Yes, removing moisture is key to preventing sogginess and promoting a golden, crispy crust.

→ Can I add flavors besides onions?

Absolutely! Chopped herbs like parsley or chives, and shredded cheese can add great flavor variety.

→ What fats work best for frying shredded potatoes?

A combination of butter and vegetable oil provides richness and a high smoke point for even browning.

→ How do I cook the potatoes evenly?

Pressing shredded potatoes into a thin, even layer in the skillet ensures consistent cooking and a satisfying crunch.