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58 Comments
Sharon M.
September 25, 2021
I just grate, add salt and drop grated potato lightly to cover a whole greased pan. Cook on stove top on low-ish for 9-10 mins each side. Comes out perfectly crispy each time. Real easy.
Mary T.
December 21, 2018
Coincidentally, I just saw this technique used on a spatchcocked chicken to help it cook more evenly, from an old European technique called "chicken under a brick." Milk Street uses a cast iro n pan instead. https://www.177milkstreet.com/recipes/georgian-style-chicken-under-a-brick-tsitsila-tabaka
Anne-Marie
December 20, 2018
My grandparents had a cafe - we never did this with our hash browns. We used bacon grease and "scrambled" them until they were nicely browned (crunchy came with a little extra time). There is no one "perfect" way to make hash browns, it's all your own taste preference. My husband likes to squeeze the water, I toss the suckers in as soon as they are grated (the oxidization of the potato doesn't matter here, as once they heat, they return to the normal color), we both get crispy outsides, while mine tend to be more potato-y in the middle (nice bite texture) and his are drier and more like potato chips. We make ours separately on a slow Sunday morning and enjoy them our way.
Mary T.
December 21, 2018
I have to say that I've never had really good hash browns in a cafe/diner, even though I always ask for them crispy. That's the way I like them. To each his own!
Anne-Marie
December 21, 2018
Yes, to each their own - thank you for your rather "kind" comment. The mashed together mass you all call "hash browns" I grew up calling American fries; hash browns will always be a delightfully multi-textured pile of potato.
Konky's C.
January 2, 2018
My grandfather would make his with bacon-fat, black pepper, onion, garlic and a few other spices for the most amazing hash-brown possible. There was always something quite satisfying with the light crunch that came with this. Whether it was made with breakfast, lunch or dinner, it was definitely the first component to run-out! LOL!
Mary T.
January 2, 2018
Oh no, the family had to share? I get mine all to myself b/c my partner doesn't eat carbs !-) I use bacon fat when I have it. Adding onion is somewhat like a latke, no? Those are made in about a quarter inch of fat and the potatoes are loosely piled like a nest. I wonder kind of fat is traditionally used for those. I've never mastered latkes but the photos of them look wonderful.
Jane R.
December 11, 2016
Why would you post a picture with hashed browns that are burned?
UncleBen1630
December 14, 2017
"Burnt" is in the eye of the beholder - they look like they would have a great flavor and texture contrast.
Jane R.
December 14, 2017
No, burnt is burnt. The acrid taste is not contrast in taste and texture. Well browned is something completely different.
Anne-Marie
December 20, 2018
There is a very thin line between deliciously charred, and burnt. The above image dances that line beautifully. Charring give a smoky flavor without screaming "smoked". Burnt, delicious in its own way (we deliberately burn toast in my family), has a new texture and flavor that pairs quite well with coffee, milk, orange juice, butter, heck anything, really.
Donna S.
September 14, 2016
Coconut oil is a great oil as it has a high smoke point. It does have a telltale aroma/taste of coconut but it works well with potatoes. Not only that, coconut oil is very good for you.
Damian H.
September 13, 2016
sorry, but i dont agree with this method. i grate my potatoes, place them in a ice bath to prevent browning and to eliminate some of the starch which inhibits browning in the first place. then i squeeze the crap out of them through either muslin/cheesecloth/super fine clean tea-towel (not a cotton dish towel, lol) until almost no water remains. then i cook them on high heat, with a combo of oil and butter, or solely with clarified butter because of the smoke point issue, and flip when brown. one pan to clean up, and the results are effectively the same.
Kathy C.
August 7, 2016
I'm surprised no one mentioned using two iron skillets one inside the other unless I missed it. Poor man's panini maker and probably the way most did it for generations.
Mary T.
January 2, 2018
I just got back to this thread b/c of the latest comment. I love this idea. I have been using a spatula to keep squashing the potatoes down as they cook and soften. I just bought a new (old- Wagner which is flat, not Griswold which has a lip around the bottom) to better make my favorite hash brown potato "pancake." I thought my old one had warped on my new stove as they were coming out burned in the center. Just tried the "new" pan this morning and it did the same. It must be that the stove element is hotter in the center :-( Btw, I got copper diffusers so it's safe to use cast iron on the glass top. The new pan is somewhat bigger than the old one so I just went in the kitchen to see if the old one would fit inside the bigger one and it does but it doesn't sit flat because it is not as deep. So I'm afraid your technique will not work for me. But perhaps the dutch oven would work- I'll check into that later!
Todd R.
January 2, 2016
I read the title, looked at the picture, then read the comments. I was amazed that only one person commented on the burnt hashbrowns. The technique described is pretty much what I do but I think I keep a better eye on the potatoes as they cook. At any rate, I would have tried for a better picture.
Sherry B.
January 1, 2016
Pre-boiled potatoes in this method yields Rosti Potatoes (an Umlaut over the "o"), the Bernese Swiss' favorite form of potatoe pancake.
NWB
December 30, 2015
I find boiling the potatoes first then grating and cooking makes the best hash browns. You can boil the potatoes days ahead abd leave in the fridge-this cuts down the cooking time (5 minutes per side). Grating warm just boiled potatoes creates a fluffly cloud like inside and crunchy crust (also 5 minutes a side).
Sharon H.
December 30, 2015
if you did not try this you might want to before you indicate thata there is a better way than doing it?? Seems odd. I used to do it the way you suggest....more or less. This recipe is (to me) much tastier and crisper. superior!!
Maggie
December 31, 2015
I'm going to disagree on this one, I think grating ahead and putting the shreds in ice water is the best technique
Sharon H.
December 24, 2015
And furthermore ;-) if you do NOT use russet (mealy) potatoes, it will not be "starchy".
Sharon H.
December 24, 2015
FANTASTIC! Made me very happy; used organic Seiglinde potatoes (German butter P).....how amazing. Followed the instructions. A whole world of squashing with another frying pan and weighing down has opened up to me. Thank you so much.
Maggie
June 10, 2015
Use something other than a boring potato! Sweet potatoes, yams, beets, kohlrabi, turnip, rutabaga, coloured carrots, zucchini, squash... oh my.
Carmine
May 7, 2015
Try+adding+a+half+of+red+&+a+half+of+green+bell+pepper+when+cooking+and+also+hit+the+whole+thing+with+a+good+amount+of+paprika!+I+am+sure+you+will+love+it!
Mary T.
May 7, 2015
I thought this recipe was my invention! I have been making hash browns this way- almost- forever. Some differences: 1) don't always wring out or drain the potatoes- some varieties are wetter than others. 2) cook them in a cast iron frying pan with lots (~two tablespoons) of sizzling butter and 3) don't weigh down with a pan, but flatten them down hard with a flat spatula. As they cook, they soften and can be flattened even more. After patting the potatoes down flat, I take another tablespoon of butter and distribute pats around the edges to make sure that the edges will be crispy brown and easy to pry up to turn over. Uncovered, any moisture in the potatoes is free to steam off. It's usually not necessary to add more butter after turning them over. I use medium-low heat (setting 4 out of 10 on my electric stove's knob) to get them perfectly brown and crispy. I wrap half with a folded over paper towel and eat out of hand, like a McDonald's hashbrown but 10 times better. Yum. My favorite breakfast.
Suz
May 6, 2015
My favorite accessories for this will be my washed and triple aluminum foil wrapped kitchen brick! Works like a charm on these and bacon!
nancy S.
May 6, 2015
The potato ricer and panini press is definitely the way to go . A lot less time and less mess!
Claudia
May 6, 2015
I would rince the shredded potato before squeezing dry - the starch will darken the spuds quickly otherwise
Karen
May 6, 2015
My recipe is almost the same however I add some panko crumbs, salt and pepper and one beaten egg to bind everything together and it has so much more favor and much better than just the potato and onion.
Robert V.
May 6, 2015
Great recipe. I agree with the comments about rinsing to remove excess starch, which as I understand it, prevents browning as opposed to helping it. I like the ricer suggestion as well. I've never used my ricer for mashed potatoes, mainly just for getting moisture out of frozen defrosted spinach before using in recipes such as Quiche. I have a Frabostone, which is a SS 2.5kg weight which would work great for this as well as spatchcocked chicken and steaks. I'll try this later with clarified butter. Already dreaming of a this with a fried egg on top!. Thanks for the post, Catherine
Sandra M.
May 6, 2015
Grating the pototoes ahead and storing in cold water is a terrific idea. I did that recently with an extra potato cut into very small cubes and kept them under water in the refrigerator for 3 days. When I sauteed them in bacon fat, I got the best little French fry nibbles I ever had.
Niki
May 6, 2015
For drying the potatoes, I line my salad spinner with paper towels or flour sack tea towel, dump in the grated potatoes and spin away. Dry as a bone.
Tom
May 6, 2015
A little Pam on the foiled pan to avoid sticking.
I also recently read to squeeze the potatoes on a ricer to get more moisture out - after squeezing by hand.
I also recently read to squeeze the potatoes on a ricer to get more moisture out - after squeezing by hand.
Fifi R.
April 7, 2015
I had to do a double take because at first glance I thought it said 'Best Ever Hash Brownies'. This looks much better.
Mark O.
January 17, 2015
I take it you don't have a Waffle House where you live. You can get your hashed browns Smothered, Covered, Chunked, Diced, Peppered, Capped, Topped or Country. Best of all, they are open 7 x 24.
Cathie H.
December 12, 2015
Yes, and this particular post is how to cook dishes without a recipe...then you don't need to go out to eat and eat things with only God knows what preservatives and bacteria are lurking within!
Gunnar B.
January 17, 2015
i like the article and weighting the potatoes is an interesting idea. But to say, "grab a potato (I like Idaho)" to make "the best ever hashbrowns" falls short. It needs to be a russet, but more specifically a Burbank. Accuse me of nitpicking, but go ahead and try a norkotah and see. They cook up wet and dark. And the hashbrowns can be turned when they're brown around the edges.
Diane
January 18, 2015
This is absolutely true. There is not enough starch content in other potatoes and it completely fall apart. The same with cooking it, if it's at all underdone, it will not flip properly. I don't go by color.
Trustyboard
December 30, 2014
I have been making these in a waffle iron and a panini press and get awesome results. Less oil too!
Mazzack
December 23, 2014
Can you do the grating ahead of time and refrigerate?
Dairy M.
December 28, 2014
The short answer is yes, absolutely.
I inadvertently grated a russet potato last night when I meant to slice it. So I put the grated potato into a ziplock and covered it with cold water, so it wouldn't brown. This morning I squeezed the life out of the potatoes and let them drain in a colander while the griddle heated up. The hashbrowns were perfect.
I inadvertently grated a russet potato last night when I meant to slice it. So I put the grated potato into a ziplock and covered it with cold water, so it wouldn't brown. This morning I squeezed the life out of the potatoes and let them drain in a colander while the griddle heated up. The hashbrowns were perfect.
Cynthia C.
December 22, 2014
That foil-wrapped pan is GENIUS.
Cathie H.
December 12, 2015
Yes, and I used the same Genius idea before I got a panini pan to make Panini's! Voila!
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