Restaurant-Quality Hash Browns

Restaurant-Quality Hash Browns
Restaurant-Quality Hash Browns

The trick to making perfectly crisp restaurant-quality hash browns, just like you’d get at your favorite breakfast/brunch place is really simple. First, make sure you remove as much starch from the potatoes as possible, then, remove as much liquid from the spuds before cooking them.

Grate the potatoes with a box grater, or your food processor, fitted with your shredding attachment.  Then plunge a couple times into cold water.  Then use either a potato ricer (you can get them for about 15 bucks at Bed, Bath & Beyond), or you squeeze the heck out of the potatoes between some cheese cloth…and your potatoes are ready to get super crisp and so delicious.  I love to top them “O’Brien-Style” with a little sauteed red and green pepper and onion.  But, that’s up to you.  Enjoy these amazing Restaurant-Quality Hash Browns!

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Restaurant-Quality Hash Browns
Prep time
Cook time
Total time
The trick to making perfect restaurant-quality hash browns is to remove the starch, and then the liquid from the shredded spuds. Then...the cook them easily and perfectly...golden brown, crunchy, and delicious!
Recipe type: Breakfast / Brunch
Cuisine: Breakfast / Brunch / American
Serves: 4
  • 1 tablespoon of unsalted butter
  • 1 medium yellow onion, chopped
  • 1 small green bell pepper and 1 small red bell pepper, seeded and chopped
  • Kosher salt and ground black pepper
  • 3 large russet potatoes
  • 4 tablespoons of canola oil (vegetable oil will work, too)
  2. In a heavy frying pan, melt the butter over medium heat.
  3. Add the onion and bell peppers and cook, stirring occasionally, until tender, about 10 minutes.
  4. Season with salt and pepper.
  5. Transfer to a bowl and set aside.
  7. Using a food processor fitted with the shredding attachment, or the large holes of a box grater, shred the potatoes.
  8. Transfer the potatoes to a large bowl filled with cold water.
  9. Squeeze the potatoes with your hands to help release the starch.
  10. Remove the potatoes from the water, empty the bowl, and re-fill with more cold water.
  11. Repeat squeezing the potatoes.
  12. Drain the potatoes into a colander.
  13. A handful at a time, press the potatoes in a potato ricer, or squeeze in a large piece of cheese cloth, to remove as much moisture as possible.
  14. Place the potatoes in a large bowl.
  15. Add 1½ teaspoons of salt and ¼ teaspoon of pepper and mix well.
  17. In the frying pan, heat 2 tablespoons of the oil over medium heat until it starts to shimmer.
  18. Add the potato mixture and spread into a thick cake.
  19. Reduce the heat to medium, cover, and cook until the underside is golden brown and crisp, about 6 minutes.
  20. Using a wide metal spatula, transfer the potatoes to a plate.
  21. Add the remaining oil to the pan and heat.
  22. Flip the potatoes back into the pan, browned side up.
  23. Continue cooking, uncovered, until the potatoes are golden brown and crisp on the other side, about another 6 minutes more.
  24. Slide the potatoes onto a platter (or into individual serving dishes/pans).
  25. Return the onion mixture to the frying pan and cook, stirring often, until reheated, about 1 minute.
  26. Heap the onion mixture onto the potatoes.
  27. Serve at once!



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