The Ultimate Crispy Hash Brown

Jump to Recipe

If there’s one thing that can make or break a brunch plate, it’s the hash brown. I used to be a brunch cook, churning out hundreds of them every weekend. In that kind of setting, there’s no room for soggy middles or uneven browning. You need something reliable, crave-worthy, and perfectly crisp every single time.

This recipe for the ultimate hash brown is the same one I used to rely on in service, and it’s rooted in technique, not shortcuts. It starts with russet potatoes—the starchy king of the potato world—and builds flavor and texture through a smart par-cooking and freezing process that guarantees superior results.

View this post on Instagram

A post shared by Patrick Kong (@patty.plates)

Why Par-Cooking Is a Game-Changer for Hash Browns

This isn’t your average shred-and-fry method. By boiling the whole peeled potatoes until fork-tender, you’re doing a few important things:

• Gelatinizing the starches: When potatoes are boiled, their starch granules absorb water and swell. This gelatinization helps the potatoes become sticky enough to bind together later without needing eggs or added fillers.
  
• Removing excess free water: Boiling drives off surface moisture and creates a drier potato, which is crucial for a crispy crust. Soggy potatoes steam instead of fry.
  
• Setting the structure: After draining, chilling the potatoes in the fridge firms them up even more. This retrogrades the starches, giving you a more cohesive texture when grating and shaping.
  

All of this means you’re working with a potato mixture that holds its shape beautifully, crisps up like a dream, and doesn’t fall apart in the fryer.

How to Make the Ultimate Hash Brown

Ingredients:

• 1 kg russet potatoes (about 4–5 medium potatoes), peeled
  
• 30 g potato starch (approx. 4 tbsp)
  
• 10 g salt, plus more to season boiling water
  
• ½ tsp ground black pepper
  
• Neutral oil, for frying
  

Instructions:

Boil the Potatoes
Place peeled russet potatoes in a pot and cover with cold water. Add a generous amount of salt to season. Bring to a boil and cook until fork-tender, 15–20 minutes.

Chill Thoroughly
Drain the potatoes and refrigerate for at least 2 hours, or overnight. This cooling phase is key—it sets the starches and helps the potatoes dry out for better frying.

Grate and Mix
Once fully chilled, grate the potatoes using a coarse box grater. Gently mix in potato starch, black pepper, and salt.

Shape and Freeze
Form the mixture into patties, rectangles, or your preferred shape. Place them on a tray and freeze for at least 1 hour. This helps the hash browns hold together during frying.

Fry Until Golden
Heat a pot of neutral oil to 350°F (175°C). Fry the hash browns in batches until deeply golden and crispy—about 4–6 minutes. Season with salt immediately after frying.

Brunch-Ready, Anytime

Whether you’re prepping ahead for a weekend brunch crowd or just want better hash browns at home, this method gives you crispy, cohesive results every time. It’s a little extra effort up front, but the payoff is massive: shatteringly crisp edges, creamy interiors, and a structure that holds together like a pro.

Try these once, and you’ll never go back to the soggy stuff.