Crispy Skillet Hash Browns Recipe with Grated Potato
Golden grated potato patties with crisp edges and a tender center.
These skillet hash browns turn grated potato into crisp, browned patties. The source forms all four potatoes into one large cake, which can be difficult to flip; this version makes several smaller patties for more even browning. Dry the shreds very well and wait for a golden crust to form before turning. Serve them straight from the pan while the edges are crisp. Coarsely grate potatoes and rinse briefly in cold water to remove surface starch. Drain and squeeze the potato shreds in a clean towel until very dry. Season with salt and pepper. Heat half the oil in a large non-stick skillet over medium heat. Divide potato into 8 loose mounds, press each into a thin patty and cook in batches with space between them.
Recipe card
Crispy Skillet Hash Browns Recipe with Grated Potato
Equipment: Knife, cutting board, measuring tools and a suitable pan or pot
Ingredients
Instructions
Grate potatoes
Coarsely grate potatoes and rinse briefly in cold water to remove surface starch.
Dry well
Drain and squeeze the potato shreds in a clean towel until very dry. Season with salt and pepper.
Heat skillet
Heat half the oil in a large non-stick skillet over medium heat.
Form patties
Divide potato into 8 loose mounds, press each into a thin patty and cook in batches with space between them.
Cook until crisp
Fry 4 to 5 minutes without moving until the underside is deep golden. Flip carefully, add oil as needed and cook another 4 to 5 minutes. Drain briefly and serve hot.
How to tell when it is ready
Fry 4 to 5 minutes without moving until the underside is deep golden. Flip carefully, add oil as needed and cook another 4 to 5 minutes. Drain briefly and serve hot.
Tips
- Coarsely grate potatoes and rinse briefly in cold water to remove surface starch.
- Drain and squeeze the potato shreds in a clean towel until very dry.
- Heat half the oil in a large non-stick skillet over medium heat.
- Divide potato into 8 loose mounds, press each into a thin patty and cook in batches with space between them.
Troubleshooting
- If shreds stick, wait longer before turning.
- If patties are greasy, lower the heat and drain on a rack.
Substitutions
- Use clarified butter for a buttery flavor.
- Use a neutral oil for dairy-free hash browns.
Variations
- Mix in finely diced onion.
- Add a small handful of grated cheddar.
Serving suggestions
- Serve with eggs.
- Add a little chopped scallion.
- Use as a breakfast sandwich layer.
- Serve immediately for the crispest edges.
Make ahead
Prepare and measure the ingredients in advance. Refrigerate leftovers up to 3 days. Re-crisp in a hot skillet or oven rather than microwaving.
Storage
Refrigerate leftovers up to 3 days. Re-crisp in a hot skillet or oven rather than microwaving.
Food safety
Refrigerate cooked leftovers within 2 hours and reheat until hot throughout.
Frequently asked questions
How do I get hash browns crisp?
Squeeze out as much moisture as possible and avoid moving the patties until a browned crust has formed.
How should I store crispy skillet hash browns?
Refrigerate leftovers up to 3 days. Re-crisp in a hot skillet or oven rather than microwaving.
Serve with eggs. Refrigerate leftovers up to 3 days. Re-crisp in a hot skillet or oven rather than microwaving.
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