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- 4 large russet potatoes, peeled and coarsely grated - 1 small onion, finely minced - 3 tablespoons all-purpose flour - 1 large egg, lightly beaten - Salt and freshly ground black pepper, to taste - 1/4 teaspoon paprika (optional) - 4 tablespoons vegetable oil Gathering the right ingredients is key to great crispy hash browns. Russet potatoes work best because they are starchy and create a nice crispy texture. You can finely mince the onion for extra flavor. Adding flour helps to bind the mixture together, while the egg adds richness. Don't forget to season with salt and pepper to taste. A touch of paprika can add warmth, but it's optional. Finally, vegetable oil is essential for frying and achieving that golden crust. {{ingredient_image_2}} To start, take your grated potatoes and put them in a clean kitchen towel. Twist the towel tightly and squeeze out as much moisture as you can. This step is key for crispy hash browns. If you skip this, your hash browns may turn out soggy. Trust me, squeezing is essential! Now, grab a large mixing bowl. Combine your well-drained potatoes with the minced onion, flour, beaten egg, salt, black pepper, and paprika if you like a hint of warmth. Mix it all together well. You want every piece of potato to be coated. This helps bind everything and adds flavor. Next, heat a large non-stick skillet over medium-high heat. Pour in enough vegetable oil to cover the bottom, about 1/4 inch deep. Wait for the oil to shimmer but not smoke. Once it’s ready, take a handful of the potato mix and shape it into a round patty, about 1/2 inch thick. Place it in the hot skillet. Repeat with the rest, but don’t overcrowd the pan! Cook each patty for about 4-5 minutes until the bottom is golden and crisp. Flip with a spatula and cook for another 4-5 minutes. After cooking, transfer your hash browns to a plate lined with paper towels. This helps drain extra oil. Keep cooking the rest the same way. Enjoy your crispy hash browns hot! To make crispy diner-style hash browns, moisture is your enemy. Wet potatoes will steam instead of fry. First, grate your russet potatoes. Then, use a clean kitchen towel to squeeze out the water. The drier the potatoes, the crispier your hash browns will be. Next, the cooking temperature matters too. Set your skillet to medium-high heat. The oil should shimmer but not smoke. The right heat helps form a golden crust while keeping the inside tender. When cooking hash browns, space is key. Don’t overcrowd the skillet. If you add too many patties at once, they will steam instead of fry. This will lead to soft, mushy hash browns. Cook them in batches. Give each patty room to breathe and brown evenly. Flipping hash browns can be tricky. You want to turn them without breaking them apart. Use a wide spatula for support. Gently slide it under the patty. Lift it carefully, and flip it over with a swift motion. Confidence is key here! If you’re unsure, try flipping one patty first to practice. This way, you’ll master the technique for all your hash browns. Pro Tips Drain Well: Make sure to squeeze out as much moisture from the grated potatoes as possible. This step is crucial for achieving that perfect crispy texture. Even Thickness: Shape the patties to be uniform in thickness. This ensures they cook evenly and achieve that golden-brown crispness on all sides. Don’t Overcrowd: When cooking, avoid placing too many patties in the skillet at once. Overcrowding can lower the oil temperature and lead to soggy hash browns. Keep Warm: If you're making a large batch, keep the cooked hash browns warm in a low oven while you finish cooking the rest. This helps maintain their crispiness. {{image_4}} You can make your hash browns even better by adding cheese or herbs. Cheddar cheese melts well and gives a nice flavor. Just mix in a cup of shredded cheese with the potato mixture. Fresh herbs like parsley or chives can also add a burst of flavor. Chop them finely and stir them in for a fresh taste. Switching up the main ingredients can lead to fun new flavors. Sweet potatoes can be a tasty replacement for russets. They bring a natural sweetness and vibrant color. You can also try using red or green onions instead of yellow. Each type of onion has a unique taste that can change the dish. Toppings make hash browns even more delicious. You can add dollops of sour cream for creaminess. Fresh chives sprinkled on top give a nice touch and flavor. If you like spice, a splash of hot sauce can add an exciting kick. You can also serve them with eggs or bacon for a hearty breakfast. To store cooked hash browns, let them cool completely. Place them in an airtight container. You can keep them in the fridge for up to 3 days. If you want to keep them longer, freezing is a great option. Just make sure they are well-packed to avoid freezer burn. For reheating, I recommend using an oven or a skillet. Preheat your oven to 400°F (200°C). Spread the hash browns on a baking sheet in a single layer. Bake for about 10-15 minutes. This method helps them stay crispy. If using a skillet, heat a little oil over medium heat. Add the hash browns and cook until they are hot and crisp. Avoid using the microwave, as it can make them soggy. Yes, you can freeze hash browns! To do this, let them cool completely first. Then, place them on a baking sheet in a single layer. Freeze for about 1-2 hours until firm. Once frozen, transfer them to a freezer bag or container. They can last up to 3 months in the freezer. When you're ready to eat, just reheat them straight from the freezer. To make your hash browns crispy, moisture control is key. After grating the potatoes, place them in a clean kitchen towel. Squeeze tightly to remove as much water as you can. This step is crucial. If the potatoes are wet, they will steam instead of crisping. When frying, use a hot skillet with enough oil. Aim for about 1/4 inch of oil. Make sure the oil shimmers before adding the patties. Do not overcrowd the skillet. This allows each hash brown to brown evenly and get that nice crunch. Yes, you can use other potatoes, but russets are best. They have high starch content, which helps in achieving a crispy texture. Yukon Golds are another good choice. They are creamy and add a nice flavor, but they may not be as crispy. Red potatoes are waxy and won't crisp up as well. Stick with russets for that diner-style crunch. Many toppings work well with hash browns. Here are some popular options: - Sour cream - Fresh chives - Shredded cheese - Ketchup - Hot sauce - Diced tomatoes - Fried eggs These toppings can add flavor and make your hash browns even more delicious. Think about pairing them with breakfast items like eggs or bacon for a tasty meal. You learned how to make perfect hash browns with simple ingredients. We covered peeling, grating, and cooking techniques to achieve crispiness. You can swap in different potatoes and add tasty flavors. Don’t forget how to store leftovers and reheat them for the best crunch. Making hash browns is fun and easy. Enjoy serving them with your favorite toppings. Now, go ahead and impress your friends and family with this delicious dish!

Crispy Diner-Style Hash Browns

Deliciously crispy hash browns made from grated russet potatoes and onions, perfect for breakfast or as a side dish.
Print Recipe Pin Recipe
Course Side Dish
Cuisine American
Servings 4
Calories 200 kcal

Ingredients
  

  • 4 large russet potatoes, peeled and coarsely grated
  • 1 small onion, finely minced
  • 3 tablespoons all-purpose flour
  • 1 large egg, lightly beaten
  • to taste Salt
  • to taste freshly ground black pepper
  • 1/4 teaspoon paprika (optional, for a hint of warmth)
  • 4 tablespoons vegetable oil (or enough to generously coat the skillet)

Instructions
 

  • Begin by placing the grated potatoes into a clean kitchen towel or cheesecloth. Twist the towel tightly and squeeze out as much moisture as you can. This is essential for achieving that perfect crispy texture.
  • In a large mixing bowl, combine the well-drained potatoes with the finely minced onion, all-purpose flour, beaten egg, salt, black pepper, and paprika (if using). Stir the mixture thoroughly until all ingredients are evenly coated.
  • Heat a large, non-stick skillet over medium-high heat. Add enough vegetable oil to cover the bottom of the skillet—about 1/4 inch deep. Allow the oil to heat until shimmering but not smoking.
  • Once the oil is hot, take a generous handful of the potato mixture and shape it into a round patty that is about 1/2 inch thick. Carefully place the patty in the hot skillet. Repeat this process with the remaining mixture, ensuring not to overcrowd the pan, as this can hinder the crisping process.
  • Cook each hash brown patty for approximately 4-5 minutes or until the underside turns a beautiful golden brown and crisp. Using a spatula, gently flip the patties over and cook for an additional 4-5 minutes on the other side until perfectly golden and crisped.
  • After cooking, transfer the hash browns to a plate lined with paper towels to drain any excess oil. Continue cooking the remaining mixture following the same method.
  • Serve the hash browns hot and crispy, accompanied by your favorite toppings such as dollops of sour cream, a sprinkle of fresh chives, or a splash of tangy hot sauce for an extra kick.

Notes

Make sure to squeeze out as much moisture as possible from the potatoes for the best texture.
Keyword breakfast, hash browns, potatoes