Hash Browns

A simple, satisfying favorite.

Why You'll Love This Recipe

• Diner-quality hash browns at home.
• Crispy outside, fluffy inside.
• Pantry ingredients.
• Pairs with everything.
• Better than any frozen version.

Ingredient Notes

• Russet potatoes (high starch) for crispy.
• Grated onion is classic but optional.
• Real butter for flavor.

Ingredient Substitutions

• Yukon gold for creamier interior.
• Sweet potatoes (cook a bit longer).
• Add shredded cheese in the final minute.

Equipment Needed

• Box grater or food processor with grating blade
• Clean kitchen towel
• Large cast-iron or non-stick skillet
• Spatula

Prep Tips

• Salt the grated potato first to draw water.
• Use a towel, not your hands — drier squeeze.

Instructions

1. 1

   Gather and prep: 1 potatoes, 2 tbsp butter, 1 medium onion, diced, 1 tsp salt, 1/2 tsp black pepper. dice the onion, and chop the vegetables into even pieces before you start cooking.

2. 2

   Grate potatoes, squeeze dry.

3. 3

   Sauté with onion in butter.

4. 4

   Press flat, cook 5 min per side until golden.

Artsi Pro Tips

• Squeeze potatoes ruthlessly dry — wet potatoes steam.
• Don't disturb for the first 6 minutes — let the crust form.
• Butter for flavor, oil for high heat.

Common Mistakes

• Wet potatoes — steamed, not crispy.
• Disturbing too early — no crust forms.
• Too-cool pan — pale, greasy result.

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