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Breakfast · Appetizer/Side

Hash Browns

Chef BunBun

Shredded russet potatoes cooked until deeply golden and crisp, with a tender center and simple seasoning.

Prep time
15 minutes
Cook time
15 minutes
Total time
30 minutes
Servings
4 servings
Chef BunBun presenting Hash Browns

Ingredients

  • 2 large russet potatoes (about 1 1/2 lb / 680 g)
  • 1/2 tsp kosher salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp black pepper
  • 2 tbsp (28 g) unsalted butter
  • 2 tbsp (30 mL) vegetable oil
  • Chopped fresh chives, for garnish (optional)

Directions

  1. Peel the potatoes and shred them using the large holes of a box grater.
  2. Place the shredded potatoes in a bowl of cold water and swish them around to remove excess starch. Drain well.
  3. Transfer the shredded potatoes to a clean kitchen towel. Wrap the towel tightly around the potatoes and squeeze firmly over the sink or a bowl to remove as much moisture as possible.
  4. Place the dried potatoes in a bowl and season with the salt, garlic powder, onion powder, and black pepper. Toss until evenly combined.
  5. Heat 1 tablespoon of butter and 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
  6. Add half of the shredded potatoes and spread them into an even layer. Press them gently with a spatula and cook undisturbed for 5–7 minutes, until the bottom is deeply golden and crispy.
  7. Carefully flip the hash browns. Cook for another 4–5 minutes, until the second side is golden and crisp. Repeat with the remaining butter, oil, and potatoes.
  8. Transfer to a serving plate, garnish with chopped chives if desired, and serve immediately while hot and crispy.