Description
This Giant Hash Brown recipe is a simple yet delicious way to enjoy crispy, golden shredded potatoes. Using starchy potatoes, the hash brown is cooked in a non-stick pan with olive oil, resulting in a crunchy exterior and tender inside. It’s perfect for breakfast or brunch and serves 4 to 6 people.
Ingredients
Scale
Potatoes
- 1 kg / 2 lb starchy potatoes (see notes)
Seasoning
- 1 tsp salt (plus more to taste)
- Black pepper to taste
Cooking Oil
- 4 tbsp extra virgin olive oil, separated
Instructions
- Peel and Grate Potatoes: Peel the potatoes and grate them into a large bowl filled with water to prevent browning as you continue grating.
- Rinse Potatoes: Transfer the grated potatoes to a large colander and rinse under cold water until the water runs clear to remove excess starch, which helps in achieving a crispy texture.
- Drain Excess Water: Working with handfuls of the potatoes at a time, squeeze out as much water as possible and return them to the bowl.
- Season Potatoes: Mix in 1 tablespoon of olive oil, salt, and pepper thoroughly with the grated potatoes.
- Heat Pan: Heat 2 tablespoons of olive oil in a 22 cm (9 inch) non-stick pan over medium-high heat.
- Form Hash Brown: Place the shredded potato mixture into the pan, spreading it evenly and lightly patting down with a spatula to about 1.5 cm (0.6 inches) thick.
- Cook First Side: Cook for 5 to 8 minutes until the bottom is golden brown and crispy. Check doneness by gently lifting a corner with a spatula.
- Flip Hash Brown: Slide the hash brown onto a large plate, then quickly flip the pan upside down over the plate. Use a tea towel to safely grip the pan. Don’t worry if it breaks slightly—it can be fixed.
- Add More Oil and Shape: Drizzle the remaining 1 tablespoon of olive oil around the edges of the pan. If the hash brown broke during flipping, gently pat it back into shape with a spatula.
- Cook Second Side: Cook for an additional 4 to 6 minutes until the other side is golden brown and crispy. Check carefully with a spatula.
- Serve: Slide the hash brown onto a serving plate, season with extra salt if desired, garnish optionally with chopped parsley, and cut into wedges for serving.
Notes
- Use starchy potatoes such as Russet or Idaho for the best crispiness.
- Rinsing and squeezing out the water from the grated potatoes is crucial to remove starch and improve texture.
- If the hash brown breaks during flipping, simply reshape it with the spatula—it’s still delicious!
- Serve immediately for best texture and warmth.