Crispy Hash Browns

I'll cut to the chase. Grate your potatoes if you want crispy hash browns that cook all the way through. That's the secret. 

Just like the biscuits we've made together that uses grated butter, this simple recipe - is it even a recipe if there are only 3 ingredients? - bows down to the grater that's usually an overlooked tool in the big ol' kitchen drawer. 

I will say the best thing about these hash browns is the fact that it takes less time to make than cooking store-bought frozen potatoes. I've stood in front of the stove for too long, too many times, before I learned my lesson that frozen potatoes never get crispy. NEVER. At least for me anyways.  

Make these into smaller rounds because you get even more crisp and it's easier to flip ... I can tell war stories about flipping one huge hash brown another time.  I plated these with bacon, strawberries, and a basted egg on top that's usually the star of brunch. But today, the hash browns get to wear the tiara. 


Crispy Hash Browns

Makes 8 - 3" rounds

2 Large yukon gold potatoes
1 tsp salt
About 4 TBSP vegetable oil


  1. Wash and dry the potatoes, then grate with the skin on. Put the grated pieces on a few paper towels or clean kitchen cloth, and blot out as much moisture as possible. 

  2. On high heat, add enough vegetable oil to coat the bottom of the pan. Cooking in batches, carefully add small clumps of the grated potatoes, then flatten with a spatula. Add a small pinch of salt. When the edges start to turn golden (about 8 minutes each side), flip to the other side, being careful not to splash oil. 

  3. Put the hash browns on fresh paper towels to remove excess oil, then let them slightly cool on a rack so they stay crispy. 

- Using a grater to shred the potatoes into small pieces helps to cook the hash browns faster and all the way through. 
- Yukon Golds are naturally buttery, so they'll taste better than a russet potato.