Crispy, golden hash browns with perfect texture inside and out. This diner-style recipe requires proper potato preparation and heat control for restaurant-quality results.
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7 items
Grate the peeled potatoes using the large holes of a box grater and immediately rinse in cold water
Soak the grated potatoes in cold water for 5 minutes to remove excess starch
Drain the potatoes well and press them firmly in a clean kitchen towel to remove as much moisture as possible
Heat a large cast iron skillet over medium-high heat and add the oil and butter
Spread the dried potatoes in an even layer across the hot skillet without stirring immediately
Let the potatoes cook undisturbed until the bottom is golden brown and crispy
Flip the hash browns in sections using a wide spatula and add extra butter for the second side
Cook the second side until golden brown and crispy throughout, seasoning with salt and pepper
Transfer to a serving plate and serve immediately while hot and crispy
