Crispy shredded potatoes dish (Printable Version)

Golden shredded potatoes cooked crisp with butter and herbs for a satisfying meal addition.

# What You'll Need:

→ Potatoes

01 - 4 medium russet potatoes, peeled

→ Vegetables & Aromatics

02 - 1 small onion, finely chopped (optional)

→ Fats & Seasoning

03 - 3 tablespoons unsalted butter
04 - 2 tablespoons vegetable oil
05 - 1 teaspoon salt
06 - ½ teaspoon freshly ground black pepper

# Method:

01 - Grate potatoes using a box grater or food processor.
02 - Place grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible to enhance crispiness.
03 - Toss grated potatoes with chopped onion, salt, and black pepper in a large bowl.
04 - Melt 1½ tablespoons butter with 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat.
05 - Add half the potato mixture into the skillet, spreading evenly and pressing gently with a spatula.
06 - Cook undisturbed for 5 to 7 minutes until the bottom is golden brown and crisp.
07 - Carefully turn the potatoes over, adding more butter or oil if necessary, and cook the other side for an additional 5 to 7 minutes.
08 - Transfer cooked hash browns to a paper towel-lined plate, then repeat the process with remaining potato mixture.
09 - Serve hot, optionally garnished with chopped chives or parsley.

# Expert Suggestions:

01 -
  • They shatter when you bite into them, which feels like winning breakfast.
  • Takes less time than scrambling eggs, so you can actually rest before eating.
  • Works with whatever's in your fridge—cheese, herbs, or nothing at all.
02 -
  • Squeezing out moisture is non-negotiable—I learned this after making dense, soggy batches and wondering why they never crisped up.
  • Don't flip too early, even if you're nervous. That golden crust needs uninterrupted time on the heat to develop its shatter.
03 -
  • Soak shredded potatoes in cold water for 10 minutes if you have the time, then squeeze again—it removes extra starch and makes them even crispier.
  • A cast iron or well-seasoned nonstick skillet is your best friend here; avoid stainless steel if you can, since potatoes stick relentlessly.
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