How to Fry Crispy Hashbrowns

If you like your hashbrowns with a distinct crust, a few adjustments in your normal recipe can make the difference between soggy and crispy. The more time you take squeezing the moisture from the grated raw potatoes, the more you'll add to the overall crunch factor of the finished hashbrowns. Using a generous amount of butter or oil is key, as is frying at a higher heat than you might be used to. A cast-iron skillet is ideal, with a heavy-bottomed frying pan a close second.

Things You'll Need

  • Russet potatoes
  • Box grater
  • Colander with fine mesh
  • Dish towels
  • Mixing bowl
  • Salt and pepper
  • Skillet
  • Butter or oil
  • Wooden spoon
  • Spatula

Instructions

  1. Peel your potatoes and grate them with a largest holes on a box grater. For two generous portions, use about 1 pound of potatoes.

  2. Put the grated potatoes in a fine-mesh colander and rinse the pieces to remove their starch. Once the water runs clear, place the potatoes in clean dish towels and squeeze out all excess moisture.

  3. Toss the dried, grated potatoes in a bowl with salt and pepper, to taste.

  4. Melt a generous spoonful of butter or oil in a skillet set over high heat. Put the grated potatoes in the heated skillet. Stir them so that the butter coats all of the pieces.

  5. Spread the grated potatoes in a single layer, then use a spatula to split them into two sections.

  6. Cook the two sections for at least 3 minutes without moving them around the skillet. Flip each section and cook an additional 3 minutes minimum. Both sides should be golden brown. The longer each side cooks, the crispier the hashbrowns will be.

  7. Remove the two hashbrown sections with a spatula and put them on separate plates for serving.

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