Crispy Hash Browns

Ingredients

• 3 whole russet potatoes, medium
• ½ whole yellow onion, medium
• 3 tablespoons vegetable oil
• ½ teaspoon fine sea salt
• ¼ teaspoon freshly ground black pepper

Instructions

1. 1

   Fill a medium bowl with cold water. Scrub 3 medium russet potatoes under cold running water to remove any dirt, then cut them into matchstick-size shreds using a box grater's large holes or a mandoline set to 1/8-inch julienne. As you shred, immediately submerge the potatoes in the cold water—this removes starch and prevents browning. Peel and finely mince half a medium yellow onion and add it to the bowl. Let sit for 2 minutes.

2. 2

   Drain the potatoes and onion in a fine-mesh strainer, pressing firmly with the back of a wooden spoon to release as much liquid as possible. Transfer to a clean kitchen towel and gather the corners—squeeze hard to remove excess moisture. Squeeze a second time if needed. Damp potatoes will steam instead of crisp, so this step is crucial.

3. 3

   Place a 10-inch cast iron skillet over medium-high heat and add 3 tablespoons of vegetable oil. Let it preheat for 1-2 minutes until the oil shimmers and lightly smokes—this high heat is what creates the golden crust.

4. 4

   Carefully add the drained potato-onion mixture to the hot oil. You should hear an aggressive sizzle. Spread it into an even layer about 1/2-inch thick, pressing down gently with a spatula. Do not stir—you want the bottom to develop a crispy, golden crust, not break apart.

5. 5

   Let cook undisturbed for 4-5 minutes. You'll smell a toasty, potato aroma, and the edges will begin to look dark golden. Peek under the patty with a fish spatula—the bottom should be a deep golden brown with crispy, lacy edges.

6. 6

   Flip the hash brown patty in sections if it's too large to flip whole—use your fish spatula to lift and flip one section at a time, then slide it back together into a cohesive mass. Cook the second side undisturbed for another 3-4 minutes until equally golden and crispy.

7. 7

   Sprinkle 0.5 teaspoon of fine sea salt and 0.25 teaspoon of freshly ground black pepper over the top. Give the pan a gentle shake to loosen the hash browns from the skillet, then slide onto a cutting board or serving plate. Cut into wedges and serve immediately while the exterior is still crunchy and the interior is steaming hot.

Tools you’ll need

• medium bowl
• box grater
• fine-mesh strainer
• wooden spoon
• clean kitchen towel
• 10-inch cast iron skillet
• spatula
• fish spatula
• cutting board

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