“These classic diner-style hash browns are crispy on the outside and fluffy on the inside.” - by Chef John
Ingredients
Adjust Servings
Original recipe yields 2 servings
Directions
- 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 non-stick pan over medium heat. Sprinkle shredded potatoes into the hot butter and season with salt, black pepper, cayenne pepper, and paprika.
- 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.
Nutrition
Amount Per Serving (2 total)
- Calories
- 334 cal
- 17%
- Fat
- 19.4 g
- 30%
- Carbs
- 37.5 g
- 12%
Based on a 2,000 calorie diet
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Reviews (33)
Rate This Recipe
"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 clarif..." See moreied butter is perfect for these as it can cook at a higher temperature than whole butter. I used a cast iron pan and don't flip or stir until you get a nice crisp bottom - then flip and stir and crisp up the rest. Excellent!"
Jewels
"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 processor ..." See moreto grate an entire big yellow onion. Next I grated 8 russets & added that to the onion. Yum - I kept flipping these to make sure all of it turned brown & yummy! Rinsing potatoes in cold water, like rice. Who knew! Love that I learn something new all the time on this site!"
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