This recipe for hash browns uses clarified butter to fry shredded potatoes until they are crispy on the exterior and fluffy on the inside, à la restaurant.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 2 |
Ingredients
- 2 russet potatoes, peeled
- 3 tablespoons clarified butter
- 1 pinch cayenne pepper, or to taste
- 1 pinch paprika, or to taste
- salt and ground black pepper to taste
Instructions
- 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.
- Heat clarified butter in a large nonstick pan over medium heat. Sprinkle shredded potatoes into hot butter in an even layer; season with cayenne pepper, paprika, salt, and black pepper.
- Cook potatoes until a brown crust forms on the bottom, about 5 minutes. Flip or stir and continue to cook until potatoes are browned and crusty all over, about 5 more minutes.
- Pair these delicious hash browns with homemade
- for a comforting breakfast any day of the week.
Nutrition Facts
| Calories | 334 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 49 mg |
| Dietary Fiber | 5 g |
| Protein | 4 g |
| Saturated Fat | 12 g |
| Sodium | 13 mg |
| Sugars | 2 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Terrible no heat and a pinch isn’t a good way of measuring spices
Perfect Hash Brown’s. Love this recipie
Easy way to make hash browns
I didn’t know it was so EASY! Thank you Chef John! I cooked mine with some bacon grease and butter, since the bacon was thin sliced and didn’t get much of the lard. To my potatoes, I added onion salt, paprika and pepper. I cooked them like Chef John suggested and it was delicious.
Loved the crispy hash browns! Did change the spices to what I liked. Used garlic powder and onion powder and some salt. Nothing else.
The recipe is tasty as written, and spices can be adjusted for indivual tastes. However, I don’t think clarified butter is necessary. The same result can obtained with unsalted butter plus a few drops of oil which would raise the cooking temperature without without burning the potatoes. Of course, each stove is different and you may have to adjust the temperature based on the type of pan you are using.
I followed the directions to a ‘T’. It was just not what I was hoping for.
Quite easy! Best fresh cut hashbrowns I’ve ever made!
Delicious Quick and easy once you have the potatoes shredded. Just let them cook while you are fixing the rest of your meal.
Followed exactly! Yummy, crispy. Definitely will make again & again. Hadn’t made clarified butter for awhile. So worth it!
kind of soggy. I think you need to thoroughly dry the potatoes, maybe even overnight, or else they really hold a lot of water even after drying them.
These were awesome. I added a thinly sliced red onion just because. Simple and easy, definitely making it again. Also, read through some of the comments here, I mixed in my spices instinctively. When spreading out the mixture in the pan, I patted down to spread evenly for the 5 minutes. After the 5 minutes, mixed it about and patted down again, this ensured even cooking.
Hi Chef John I love your classic easy peasy no fail Hash browns. Mine were always soggy before learning to seriously dry out my potato shreds and because were heading into Easter I shaped mine into a basket for my Egg and topped with Pesto, delicious ! Thank you, Maria
I really like this simple recipe by Chef John it is very versatile able to add other ingredients.
Super basic and easy! I love crispy hashbrowns.
Well hot damn!!! This is how to make homemade home fries that rock the house. I never knew about soaking the shredded potatoes in order to remove the starch. Great point. I did add some shredded onion to the mix and next time I’ll add a garlic powder. ( not fresh garlic since it’d burn in the pan). I did use a cast-iron skillet and it browned up nicely. Instead of 10 minutes, I went almost 20. Not crazy crispy but just enough so they weren’t mushy. Thanks again for another spectacular simple recipe.
First Hash Brown recipe I had consistent luck with, with a minor modification. After soaking potatoes and drying them out, I put them in a large bowl as loosely as possible, and microwaved for 1 minute, twice (with a minute in between) to evaporate more of the moisture. I then added all of my seasonings and mixed before cooking in my cast iron skillet.
i used to be a cook in a diner in los angeles and made hundreds of orders of hash browns. we NEVER stirred them or added paprika. now at home use microwave the spud chill it, peel it and shred it, and brown on both sides.
It was great. I left out the cayenne and added a touch of garlic and onion powders.
Close to the way I’ve made mine for years. I only partially peel the potatoes, add a little chopped onion, and fry in half butter half olive oil. Always in a well seasoned cast iron skillet.
My effort was not successful ….. I’m confident based on the fact that this came from Chef John it was ALL on ME. I followed the recipe exactly including clarifying the butter in advance. I must assume that I did not get enough of the water out as they had a starchy after taste. Oh well.