Crispy Hash Browns
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 2large russet potatoes
- ⅔cup grated Parmesan
- Heaping ½ teaspoon garlic powder
- Heaping ½ teaspoon onion powder
- Kosher salt
- 5tablespoons canola oil, plus more if needed
- 3tablespoons unsalted butter
- 4fresh thyme sprigs
- 1tablespoon thinly sliced chives
- ⅓cup crème fraîche
- 1teaspoon chopped fresh dill
- ½teaspoon finely grated fresh lemon zest (from ½ lemon)
- Kosher salt
For the Hash Browns
For the Herbed Crème Fraîche
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
517 calories; 36 grams fat; 12 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 6 grams polyunsaturated fat; 36 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 14 grams protein; 607 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Prepare the hash browns: Peel the potatoes, then use a box grater to shred them lengthwise into long strands, then place them immediately into a large bowl of cold water to prevent them from oxidizing. Pour out the water, add a second round of cold water until the shredded potatoes are immersed, and let them sit for about 5 minutes.
- Step 2
While the potatoes soak, prepare the crème fraîche: Add crème fraîche, dill and lemon zest to a medium bowl and whisk until aerated, about 1 minute. Season to taste with salt; refrigerate until ready to serve.
- Step 3
Strain the potatoes, then use a cheesecloth or towel to squeeze out any excess water (or tightly grip them by the fistful, squeezing any liquid into the sink), transferring potatoes to a large bowl. Season shredded potatoes with the Parmesan, garlic powder, onion powder and a generous amount of kosher salt. (If you notice a little excess water in your bowl, feel free to pour it out.) Mix until everything is incorporated and then shape the mixture into 8 patties, patting them firmly until compact.
- Step 4
Once you have your hash browns shaped and ready, divide 3 tablespoons canola oil between 2 large nonstick or cast-iron pans and heat over medium. Gently add 4 hash browns to each pan, using a spatula to sculpt the edges of each hash brown so they’re rounded like hockey pucks. Cook, undisturbed, until golden-brown and crisp underneath, about 5 minutes, reducing the heat to medium-low if browning too quickly. Carefully flip the hash browns, adding about 1 tablespoon of oil to each pan (or more, if needed), and cook over medium until the second side is golden-brown, another 3 to 5 minutes, reducing the heat to medium-low if browning too quickly.
- Step 5
Once the hash browns are golden on both sides, working with 1 pan at a time, add 1½ tablespoons butter and 2 thyme sprigs to the pan and cook over medium, tilting the pan slightly and using a spoon to baste the thyme-scented butter over the hash browns, about 1 minute.
- Step 6
Turn heat off and transfer butter-basted hash browns to a paper towel-lined baking sheet to absorb any excess oil. Repeat basting step with the remaining hash browns, butter and thyme sprigs.
- Step 7
Garnish with chives and serve with crème fraîche.
Private Notes
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Cooking Notes
Mary from Terry, MS
I use a salad spinner to remove as much water as possible, then spread the potato strands on a clean linen towel and roll it up like a jellyroll, squeezing it as I roll, to remove any remaining water.
J.
I've been making this recipe, with some variation, forever. I like potato patties with salad for dinner. My trick? Bake the potatoes first, and let them sit a few days in the fridge. Something happens to the starches, and the potatoes seem to dry out somewhat. No messing with rinses and towels, no undercooked potatoes, and a nice, crispy crust. Especially if you fry them slowly!
Ray
The secret is getting as much water as possible out of the potatoes. This will result in the crispiest hash browns.
Rod
I have found it is not the water, but getting as much starch out of the potatoes as possible. I put them in water, stir, drain, repeat once or twice, then pat dry.
Christer Whitworth
This may seem heretic, but through a client of mine who worked as a quality control engineer for a potato plant in Idaho, I was introduced to their particular brand Idaho Spuds but are also sold as Hungry Jack. These freeze dried hash browns, after rehydrating come out perfect. Dry and fluffy, they make the best breakfast hash browns. I have grated potatoes, soaked them, wrung them out, etc. and they are no better but with a lot more hassle.
Scollingsworth
That's what I use for my latkes. Don't tell my grandma.
Kentfield Barbara
Why not use refrigerated hash browns in the package and proceed with the recipe?
Angela
Par boil your potatoes. Shred in the food processor. Then dollop directly into your hot oil. No need to squeeze our any moisture or worry about raw middles. (I've tried DOZENS of methods preparing hashbrowns. For me, the par-boiling is the winning method).
pmac
Need greater amount of dried onions & garlic. Double the amount. Also the crême fraîche sauce lacked any interest, no need to add
Bryan
The "time taken to prepare vs. time taken to devour" ration was unfavorable, but other than that, not bad! I would echo other comments here in saying that the creme fraiche doesn't really add much - use applesauce, or grated cheese. (although admittedly, I'm not a big whipped cream/cottage cheese/white sauce fan in general)
J.
That would be delicious... my preferred fat, if I have it on hand, is bacon grease. Also, I use actual minced onion -- not a fan of powdered garlic or onion, unless I'm in a hurry. And on weekends, I never am....
Eleanor
I use a salad spinner for the potatoes - really rings the water out.
David
Do you shred the baked potatoes into long strands?
Vida
This turned out wonderful. I've never made hash browns before. I used a salad spinner to get out water, then I used a towel to get out as much remaining liquid. I didn't make the herbed creme fraiche (we ate them with ketchup), nor did I do the thyme infused butter. I cooked them in batches, and put them on a baking sheet in a 300F oven to keep warm. My family devoured them.
John
I just made these for the first time, and they are the best hash browns I’ve ever made.
Adrian
Made with sour cream instead of crème fraiche. Used zest from a whole lemon. Topped with poached egg. Turned out great. Might try food processor to grate the potato’s.
Kitsune
Hands down best hash browns I’ve ever had!!! Incredibly easy and forgiving recipe. I didn’t use any measurements. Did everything by eye or feel. I definitely used more salt than called for. Recipes are always under-salted, so if your heart can take it - be generous with the salt. I let the potatoes sit in water in the freezer for 10 minutes and I squeezed out moisture just with my hands. Patties will be loose. Slide them into oil and press firmly with a spatula. ULTRA CRISPY!!!
StevenS
Wow, these are good! I didn't make the crème fraîche sauce, but followed the rest of the recipe (split in half for two people with just one potato), and they're probably the best homemade hash browns I've ever made. Served for Sunday morning brunch this morning with an omelette (smoked salmon, cream cheese, green onion), homemade buttermilk biscuits, mimosas, and coffee. Delicious!
Stanley Fried
Years ago, I was given the top to use a potato ricer to squeeze out excess water from grated potatoes. This works perfectly for me for hash browns and rösti.
me!
Used Yukon potatoes and it was fine. My cast iron pan needs more heat than Polly’s thinner one. Lots of squeezing, lots of garlic powder. Added parsley and black pepper. They were a little bland spice/herb wise, but good. Used B's cheese.
DB
Can these be kept warm in the oven without losing their crisp so they can be made an hour or two in advance of serving?
Liz
Yes! I used a 275F oven to keep them warm. Placed them on a wire rack over a cookie sheet. Stayed crisp and perfect.
Ronald Sanchez
I say par boil too. Works best if you boil the spuds a day or two in advance. I cook extra, shred them and freeze. Makes Sunday morning breakfast a little easier.
Liza
If I only have Pecorino Romano I can use that, yes?
Bryan
The "time taken to prepare vs. time taken to devour" ration was unfavorable, but other than that, not bad! I would echo other comments here in saying that the creme fraiche doesn't really add much - use applesauce, or grated cheese. (although admittedly, I'm not a big whipped cream/cottage cheese/white sauce fan in general)
emm
Could these be cooked in muffin cups and baked ?
pmac
Need greater amount of dried onions & garlic. Double the amount. Also the crême fraîche sauce lacked any interest, no need to add
goomsba
I used sweet potato and it was bomb dot com!!!
Angela
Par boil your potatoes. Shred in the food processor. Then dollop directly into your hot oil. No need to squeeze our any moisture or worry about raw middles. (I've tried DOZENS of methods preparing hashbrowns. For me, the par-boiling is the winning method).
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