Classic Hash Browns

Classic Hash Browns

87
Chef John 22203

"These classic diner-style hash browns are crispy on the outside and fluffy on the inside."
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Ingredients

20 m servings 334 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 334 kcal
  • 17%
  • Fat:
  • 19.4 g
  • 30%
  • Carbs:
  • 37.5g
  • 12%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 13 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Shred potatoes into a large bowl filled with cold water. Stir until water is cloudy, drain, and cover potatoes again with fresh cold water. Stir again to dissolve excess starch. Drain potatoes well, pat dry with paper towels, and squeeze out any excess moisture.
  2. Heat clarified butter in a large non-stick pan over medium heat. Sprinkle shredded potatoes into the hot butter and season with salt, black pepper, cayenne pepper, and paprika.
  3. Cook potatoes until a brown crust forms on the bottom, about 5 minutes. Continue to cook and stir until potatoes are browned all over, about 5 more minutes.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

87
  1. 124 Ratings

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Most helpful positive review

Great method for cooking hash browns. I grated the potatoes into my salad spinner full of cold water - used that to triple rinse the potatoes and then drained them and spun the water out. The ...

Most helpful critical review

While I thought the recipe was wonderful, I found that the inside of my hash didn't cook very well at the times specified. I chose to cook it for 10 minutes and then bake it for another 10 minut...

Great method for cooking hash browns. I grated the potatoes into my salad spinner full of cold water - used that to triple rinse the potatoes and then drained them and spun the water out. The ...

I watched Chef John's video on this recipe & realized that my fresh taters always turned brown. I had given up on using fresh potatoes for hash browns & had turned to frozen. I used my food proc...

I cooked them longer than the recipe calls for because i like my hash browns crunchy. Easy and very good.

Very good. A tip that I learned long ago is to press the shredded potatoes in a potato ricer, after soaking & rinsing time, while holding the ricer upside down, you're pressing a lot of water ou...

While I thought the recipe was wonderful, I found that the inside of my hash didn't cook very well at the times specified. I chose to cook it for 10 minutes and then bake it for another 10 minut...

Yeah, i can finally make yummie hash browns, now more wasted potatoes! Mine didn't get as brown as the ones in the video, but they tasted great. (And even better with a little ketchup.) Will mak...

Worked perfect, rinsing out the starch made all the diference. Thank you for the great recipe!

Rinsing out the starch and squeezing the moisture out with a ricer worked great. Didn't even need to pat dry. Always wondered why my fresh hash browns got so mushy. Used canola oil and seasoned...

very good! I didn't have paper towels to pat the potatoes dry so after draining the cold water off of them the second time I just put a bowl under the strainer with the drained potatoes in it an...