About this recipe

Golden, shatteringly crispy on the outside and tender on the inside — these classic hash browns are a diner-style breakfast staple made right at home. The secret is squeezing out every drop of moisture from the potatoes and using a hot, well-oiled pan. Simple ingredients, reliable technique, and absolutely worth mastering.

Instructions

1. 1

   Peel the russet potatoes and grate them on the large holes of a grater or using the grating disc of a food processor.

2. 2

   Transfer the grated russet potatoes to a large clean kitchen towel (or several layers of cheesecloth). Gather the corners, twist tightly, and squeeze out as much liquid as possible over the sink.

3. 3

   Transfer the dried potato shreds to a large mixing bowl. Season with kosher salt, black pepper, and garlic powder (if using). Toss with your hands to distribute evenly.

4. 4

   Heat a large (10–12 inch) cast iron skillet or heavy non-stick pan over ^[medium-high heat]. Add the neutral oil and butter. Let the butter melt and foam, then subside — this tells you the pan is hot enough.

5. 5

   Add the potato shreds to the pan in an even layer, pressing them down firmly with a spatula to form a compact, flat cake. Do not stir or move them.

6. 6

   Cook undisturbed over ^[medium-high heat] for 8–10 minutes, until the bottom is deeply golden brown and crispy. Peek by lifting one edge with a spatula — it should release cleanly and be a rich amber color.

7. 7

   To flip: place a large flat pie dish or baking sheet over the pan, then confidently invert the hash brown cake onto it. Slide it back into the pan, crispy side up. If needed, add a small drizzle of neutral oil around the edges of the pan.

8. 8

   Cook the second side for another 6–8 minutes until equally golden and crispy. The hash brown should feel firm and set when pressed.

9. 9

   Slide onto a cutting board, cut into wedges, and serve immediately with your choice of toppings — ketchup, hot sauce, sour cream, or a fried egg on top.