Homemade Hash Browns
Parboiled, shredded russet potatoes soaked to release starch, then pan-fried in bacon grease until deeply golden and crispy — worth the extra steps.
- 3 large russet potatoes
- 2-3 tablespoons bacon grease or canola oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon fresh ground black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/8 teaspoon paprika
- 1/8 teaspoon ground cayenne pepper
- Add the unpeeled potatoes to a large pot of water. Bring to a boil and cook for 10 minutes. Plunge the potatoes into cold ice water to stop the cooking process, then let them fully cool, dry, and peel.
- Shred the potatoes using a box grater or a food processor fitted with a shredding attachment. Soak the shredded potatoes in cold water for 30 minutes, stirring several times to help release the starch. Drain the water, then soak again in fresh cold water for another 30 minutes, stirring several times. Drain the potatoes in a colander.
- Scoop the drained potatoes into a clean kitchen towel or cheesecloth and squeeze out as much excess water as possible — this step matters more than it seems, since leftover moisture is the main thing standing between soggy and truly crispy hash browns.
- Add 2 tablespoons of the bacon fat or canola oil to a nonstick or well-seasoned skillet over medium-high heat, swirling to coat the pan. Add the shredded potatoes in an even layer and season with the salt, black pepper, onion powder, garlic powder, paprika, and cayenne pepper. Press the potatoes down firmly and cook until deeply golden brown, 10 to 15 minutes.
- Cut the hash browns into sections, flip, and brown the other side. Serve immediately while still hot and crispy.
Chef's Note: Parboiling the potatoes before shredding might seem like an extra step, but it's what firms up the starch just enough that the shreds hold together in the pan instead of falling apart into loose bits. The double soak-and-drain process removes surface starch that would otherwise make the potatoes gummy, while the final squeeze through a towel removes the water that would keep them from crisping properly.
Pressing the potatoes down firmly in the skillet and leaving them undisturbed is key — resist the urge to stir or flip too early, since that deep, undisturbed contact with the hot pan is exactly what builds a genuinely crispy, golden crust. Bacon grease adds noticeably more flavor than plain canola oil if you have it on hand from a previous breakfast.
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