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American · Breakfast

Crispy Hash Browns

Photograph of the finished dish Photograph of the finished dish
Photograph of the finished dish Photograph of the finished dish

Background

Shredded hash-brown potatoes are a classic American diner breakfast. Removing moisture and leaving the potatoes undisturbed in a broad, thin layer are the keys to a crisp crust.

Ingredients

  • 900 g russet potatoes
  • 3 tablespoons neutral oil
  • 30 g butter
  • 1 teaspoon salt
  • Black pepper

How to cook

  1. Peel and grate potatoes. Rinse briefly, then squeeze extremely dry in a clean towel.
  2. Heat half the oil and butter in a wide skillet. Spread half the potatoes in a thin layer and season.
  3. Cook undisturbed for 5 to 7 minutes per side until crisp. Repeat with the remaining potatoes.

Recipe photographs link to their original publishers.