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Hash Browns
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Evan Hanczor

Evan Hanczor

Hash Browns

35m

This salty, crispy, and deep fried puck of potatoes is well worth the effort! Like those fast-food hash browns you once loved, but better.

You should use starchy potatoes for this recipe.

Uncooked hash browns can be wrapped tightly in plastic wrap and stored overnight in the fridge.

  • Cover 4 large potatoes with cold water in a large pot. Bring to a boil over high heat and cook for 8m to slightly soften them. Drain the potatoes

    Step 0
  • Trim, halve, and mince ยฝ onion

    Step 1
  • Fill a pan with 2 inches of oil and heat to 177 ยฐC

    Step 2
  • Grate the potatoes, while they are still warm, on the coarse side of a box grater

    Step 3
  • Mix the onion with the potatoes

    Step 4
  • Generously season with salt and black pepper

    Step 5
  • Mix well while still warm and form oblong disks, packing tightly. Wet your hands between forming each hash brown

    Step 6
  • Fry the hash browns for 5m to 7m until golden brown. Do not crowd the pot. Drain on a rack or paper towels until ready to serve

    Step 7
  • Finish with fleur de sel. The hash browns are ready

    Step 8
  • Enjoy!

    Step 9

Yield 6 people

  • Potato

    Large Potato

    4
  • Onion

    Onion

    ยฝ
  • Canola Oil

    Canola Oil

    for frying
  • Black Pepper

    Black Pepper

    to taste
  • Salt

    Salt

    to taste
  • Fleur de Sel

    Fleur de Sel

    to taste

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