These crispy hash browns achieve their signature crunch by rinsing and thoroughly drying shredded russet potatoes, then frying them undisturbed in a single layer. The key is patience and minimal stirring for a perfectly golden, crunchy exterior.
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Peel the russet potatoes.
Using a box grater, shred the potatoes.
Place the shredded potatoes in a colander and rinse thoroughly with cold water to remove excess starch.
Transfer the rinsed potatoes onto a clean kitchen towel.
Gather the towel into a bundle and squeeze firmly to remove as much water as possible. The potatoes should be very dry.
Heat cooking oil in a large non-stick skillet over medium-high heat.
Add the dried potatoes to the hot pan, spreading them into a single, even layer. Season with salt.
Cook undisturbed for at least 4 minutes, until the bottom is golden brown and crispy.
Flip the hash browns in sections and continue to cook until crispy all over, about another 4-5 minutes.
Serve immediately.
Store cooked hash browns in an airtight container in the refrigerator for up to 3 days; reheat in a skillet over medium heat or in a 350°F oven until crispy.
Excess moisture is the culprit. Rinse the shredded potatoes to remove starch, then squeeze and pat them completely dry before cooking. Don't stir too frequently during frying.
Russet potatoes are ideal because their high starch content helps create a crispy exterior while maintaining a tender interior.
Yes, but thaw and pat frozen hash browns dry before cooking to avoid excess moisture. Fresh potatoes will yield crispier results.
Cook for 4-5 minutes per side over medium-high heat without stirring. This allows a golden crust to form before you flip and cook the other side.
Hash browns are best served immediately, but you can refrigerate cooked leftovers for up to 3 days and reheat in a skillet or oven to re-crisp them.
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