How to make it
6 steps. Take it one step at a time.
Shred the peeled potatoes
Shred the peeled potatoes using the large holes of a box grater into a large bowl filled with cold water. Swirl them around to release excess starch, then drain.
Place the shredded potatoes
Place the shredded potatoes in a clean kitchen towel or cheesecloth. Squeeze very tightly to remove as much liquid as possible. This is the most important step for crispiness.
Toss the dried shredded potatoes
In a dry bowl, toss the dried shredded potatoes with the grated onion, salt, and black pepper until well combined.
Heat the vegetable oil and butter
Heat the vegetable oil and butter in a large heavy-bottomed skillet (cast iron works best) over medium-high heat. Once the butter is foaming, add the potato mixture.
Spread the potatoes
Spread the potatoes into an even layer, pressing down lightly with a spatula. Cook undisturbed for 5 to 6 minutes until the bottom is deeply golden brown and crispy.
6 minCarefully flip the hash browns
Carefully flip the hash browns in sections. Cook the other side for another 4 to 5 minutes until crispy and golden. Serve immediately.
5 min
A little kitchen wisdom
The secret to extra crispy hash browns is removing as much moisture as possible from the shredded potatoes. Using a starchy potato like a Russet is essential for the best texture.
