Hash brown is a classic and delicious breakfast dish made from grated potatoes, pan-fried to achieve a crispy, golden exterior and a soft, tender interior. This simple yet flavorful meal can be easily prepared at home and served alongside eggs or vegetables for a hearty and tasty breakfast.
2 large russet potatoes, peeled, shredded, finely chopped (about 3 c.)
2 Tbsp. potato starch
2 tsp. kosher salt
1 tsp. granulated sugar
1/8 tsp. black pepper
Vegetable oil, for frying (about 4 c.)
6 serving(s)
10 mins
1 hr 30 mins
200
Step 1
Into a large pot, pour water to a depth of about 1″. Bring to a simmer over medium heat. In a steamer basket, arrange potatoes in an even layer. Place steamer in pot, cover, and cook potatoes until softened but not mushy and still have a little bite, 10 to 15 minutes.
Step 2
Transfer potatoes to a baking sheet and spread in an even layer. Let cool about 20 minutes.
Step 3
Transfer potatoes to a medium bowl. Add potato starch, salt, granulated sugar, and pepper and toss to combine.
Step 4
Form potato mixture into 6 (2.5-oz.) patties about 3 1/2″-by-2 1/2″, making sure to flatten and round the edges. Transfer to a parchment-lined baking sheet and freeze at least 1 hour or up to 24.
Step 5
Into a large, heavy pot fitted with a deep-fry thermometer, pour oil to a depth of 1″. Heat over medium heat until thermometer registers 350°. Fry hash brown, flipping halfway through, until lightly golden brown, about 10 minutes. Transfer to a wire rack set in a baking sheet and let cool slightly.