The Perfect Crispy Hash Brown

Ingredients

• 4 russet potatoes (medium, peeled (about 1.75 lbs))
• 1 tsp kosher salt (plus more to finish)
• neutral oil (generous amount for frying)

Steps

1. 1

   Grate the peeled russet potatoes on the large holes of a box grater.

2. 2

   Transfer the grated potatoes to a large bowl, toss with 1 teaspoon of kosher salt, and let sit for 5–10 minutes to allow the salt to draw out moisture.

3. 3

   Transfer the shredded potato to a clean kitchen towel and squeeze out as much moisture as possible. Wring it out thoroughly; the drier the potato, the better the crust will be.

4. 4

   Add a generous layer of neutral oil to a 10-inch non-stick skillet over medium heat.

5. 5

   Once the oil is shimmering and has a light sizzle, add the shredded potato and pack it firmly into an even layer with a spatula, tucking in the edges.

6. 6

   Cook until the bottom is deep golden brown, about 8–10 minutes. Swirl the hash brown around in the pan occasionally for a more even cook.

7. 7

   To flip, place a plate larger than the pan over the top, then invert both in one swift motion so the hash brown drops onto the plate.

8. 8

   Add a little more oil to the pan, then slide the hash brown back in, uncooked side down.

9. 9

   Cook until the second side is equally golden, another 8–10 minutes. If the first side didn’t crisp up enough, flip it back and give it a few more minutes.

10. 10

    Season with additional salt immediately and serve hot, ideally with ketchup.

Notes

The creator suggests serving this with ketchup. It is an excellent side for brunch or a hangover cure. Ensure the potatoes are as dry as possible before frying to achieve a shatteringly crisp texture.

Nutrition per serving

• breakfast
• brunch
• side dish
• vegetarian
• gluten-free
• pan-fried
• potato