Crispy Hash Browns Recipe (2024)

I use a salad spinner to remove as much water as possible, then spread the potato strands on a clean linen towel and roll it up like a jellyroll, squeezing it as I roll, to remove any remaining water.

I've been making this recipe, with some variation, forever. I like potato patties with salad for dinner. My trick? Bake the potatoes first, and let them sit a few days in the fridge. Something happens to the starches, and the potatoes seem to dry out somewhat. No messing with rinses and towels, no undercooked potatoes, and a nice, crispy crust. Especially if you fry them slowly!

The secret is getting as much water as possible out of the potatoes. This will result in the crispiest hash browns.

I have found it is not the water, but getting as much starch out of the potatoes as possible. I put them in water, stir, drain, repeat once or twice, then pat dry.

This may seem heretic, but through a client of mine who worked as a quality control engineer for a potato plant in Idaho, I was introduced to their particular brand Idaho Spuds but are also sold as Hungry Jack. These freeze dried hash browns, after rehydrating come out perfect. Dry and fluffy, they make the best breakfast hash browns. I have grated potatoes, soaked them, wrung them out, etc. and they are no better but with a lot more hassle.

That's what I use for my latkes. Don't tell my grandma.

Why not use refrigerated hash browns in the package and proceed with the recipe?

Par boil your potatoes. Shred in the food processor. Then dollop directly into your hot oil. No need to squeeze our any moisture or worry about raw middles. (I've tried DOZENS of methods preparing hashbrowns. For me, the par-boiling is the winning method).

Need greater amount of dried onions & garlic. Double the amount. Also the crême fraîche sauce lacked any interest, no need to add

The "time taken to prepare vs. time taken to devour" ration was unfavorable, but other than that, not bad! I would echo other comments here in saying that the creme fraiche doesn't really add much - use applesauce, or grated cheese. (although admittedly, I'm not a big whipped cream/cottage cheese/white sauce fan in general)

That would be delicious... my preferred fat, if I have it on hand, is bacon grease. Also, I use actual minced onion -- not a fan of powdered garlic or onion, unless I'm in a hurry. And on weekends, I never am....

Do you shred the baked potatoes into long strands?

Made with sour cream instead of crème fraiche. Used zest from a whole lemon. Topped with poached egg. Turned out great. Might try food processor to grate the potato’s.

Hands down best hash browns I’ve ever had!!! Incredibly easy and forgiving recipe. I didn’t use any measurements. Did everything by eye or feel. I definitely used more salt than called for. Recipes are always under-salted, so if your heart can take it - be generous with the salt. I let the potatoes sit in water in the freezer for 10 minutes and I squeezed out moisture just with my hands. Patties will be loose. Slide them into oil and press firmly with a spatula. ULTRA CRISPY!!!

Wow, these are good! I didn't make the crème fraîche sauce, but followed the rest of the recipe (split in half for two people with just one potato), and they're probably the best homemade hash browns I've ever made. Served for Sunday morning brunch this morning with an omelette (smoked salmon, cream cheese, green onion), homemade buttermilk biscuits, mimosas, and coffee. Delicious!

Years ago, I was given the top to use a potato ricer to squeeze out excess water from grated potatoes. This works perfectly for me for hash browns and rösti.

Used Yukon potatoes and it was fine. My cast iron pan needs more heat than Polly’s thinner one. Lots of squeezing, lots of garlic powder. Added parsley and black pepper. They were a little bland spice/herb wise, but good. Used B's cheese.

Can these be kept warm in the oven without losing their crisp so they can be made an hour or two in advance of serving?

I say par boil too. Works best if you boil the spuds a day or two in advance. I cook extra, shred them and freeze. Makes Sunday morning breakfast a little easier.

If I only have Pecorino Romano I can use that, yes?

The "time taken to prepare vs. time taken to devour" ration was unfavorable, but other than that, not bad! I would echo other comments here in saying that the creme fraiche doesn't really add much - use applesauce, or grated cheese. (although admittedly, I'm not a big whipped cream/cottage cheese/white sauce fan in general)

Could these be cooked in muffin cups and baked ?

Need greater amount of dried onions & garlic. Double the amount. Also the crême fraîche sauce lacked any interest, no need to add

I used sweet potato and it was bomb dot com!!!

Par boil your potatoes. Shred in the food processor. Then dollop directly into your hot oil. No need to squeeze our any moisture or worry about raw middles. (I've tried DOZENS of methods preparing hashbrowns. For me, the par-boiling is the winning method).

Any substitution for 1/3 cup creme fraiche? Don't keep it in my fridge/kitchen unlike the other ingredients and these look delicious.

To prevent the change in color, I shred the potatoes into a strainer placed on a large bowl of ice water with lemon juice. The extra starch sinks to the bottom. It is easy to remove the potatoes and squeeze out the remaining water.