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Best Crispy Hash Browns

The secret to the crispiest diner-style hash browns is removing as much moisture as possible from shredded Russet potatoes before they hit the hot oil.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast, Side Dish
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 pound Russet baking potatoes
  • 3 tablespoons extra virgin olive oil
  • Salt to taste
  • Pepper to taste

Method
 

Instructions
  1. Peel the potatoes and grate them using the large holes of a box grater.
  2. Squeeze out as much moisture as you can from the grated potatoes using a potato ricer, citrus press, or by wringing them in a clean tea towel.
  3. Heat 3 tablespoons of oil in a large frying pan on medium-high heat until the oil is shimmering but not smoking.
  4. Add the grated potatoes to the pan, spreading them out evenly to a thickness of about 1/4 to 1/2-inch. Sprinkle with salt and pepper.
  5. Cook for several minutes until the bottom is golden brown, then flip the potatoes using a large spatula and continue cooking until the other side is golden and crispy.

Notes

Starchy potatoes like Russets work best for hash browns. Waxy potatoes have a higher moisture content and do not develop the same crispy edges when fried.