Crispy Shredded Hash Browns

About this recipe

Homemade hash browns should be shatteringly crisp and golden on the outside, with a soft, tender layer of potato inside. Soggy, grey hash browns almost always come down to one thing: too much water.

This method rinses away excess starch, then squeezes the shredded potatoes very dry in a towel. After that, all they need is a hot pan, enough fat and the patience not to move them too soon.

Equipment you'll need

• Box grater or food processor
• Clean kitchen towel
• Large (12-inch) nonstick or cast-iron skillet

Tips for success

• Do not skip the squeeze. Wet potatoes steam instead of frying and never get crisp.
• Shred the potatoes just before cooking; they discolour if left to sit.
• Resist the urge to move the potatoes while the first side cooks; a crust needs undisturbed contact with the hot pan.

Substitutions and variations

• Use Yukon Gold potatoes for a slightly creamier interior.
• Mix a small grated onion into the potatoes (squeeze it dry too).
• Use all oil or all clarified butter instead of the oil and butter mix.

Storage and reheating

To store: Refrigerate leftovers in an airtight container for up to 3 days.

To reheat: Re-crisp in a hot skillet with a little oil for 2 to 3 minutes per side, or in a 400°F (200°C) oven or air fryer for 5 to 8 minutes.