Description
This Giant Hash Brown recipe is a crispy, golden brown classic made from starchy potatoes, perfectly seasoned and pan-fried to perfection. Ideal as a hearty breakfast or side dish, this giant hash brown delivers a satisfying crunch with a tender interior, all crafted with simple ingredients and easy steps.
Ingredients
Scale
Potatoes
- 1 kg / 2 lb starchy potatoes (such as Russet or Maris Piper), peeled and grated
Seasoning
- 1 tsp salt (plus more to taste)
- Black pepper, to taste
Oils
- 4 tbsp extra virgin olive oil, divided
Instructions
- Prepare Potatoes: Peel and grate the potatoes. Immediately place the grated potato into a large bowl of cold water to prevent browning as you continue grating.
- Rinse Potatoes: Using a large colander, rinse the grated potatoes under cold running water until the water runs clear. This removes excess starch, which helps achieve a crispier hash brown.
- Drain Excess Water: Work with a handful of potatoes at a time, squeezing out as much water as possible, then place the drained potatoes back into a bowl.
- Season Mixture: Add 1 tablespoon of olive oil, 1 teaspoon of salt, and black pepper to taste to the potato mixture. Mix thoroughly to combine.
- Heat Pan: Heat 2 tablespoons of olive oil in a 22cm (9 inch) non-stick frying pan over medium-high heat.
- Form Hash Brown: Transfer the potato mixture to the heated pan, spreading it out evenly. Lightly pat down with a spatula so it forms a compact layer approximately 1.5 cm (0.6 inch) thick.
- Cook First Side: Cook for 5 to 8 minutes until the bottom is golden brown and crispy. Carefully lift a corner with a spatula to check doneness.
- Flip Hash Brown: Place a large plate over the pan and quickly invert the pan to transfer the hash brown onto the plate. Use a tea towel to hold the pan if it’s hot. Don’t worry if it breaks; it’s salvageable.
- Cook Second Side: Drizzle the remaining 1 tablespoon of olive oil around the edges of the pan. If needed, use a spatula to gently reshape the hash brown in the pan. Cook for an additional 4 to 6 minutes until golden brown and crispy.
- Serve: Slide the hash brown onto a serving plate. Season with additional salt if desired, garnish with chopped parsley (optional), and cut into wedges for serving.
Notes
- Use starchy potatoes such as Russet or Maris Piper for best results; waxy potatoes will produce a less crispy texture.
- Rinsing and squeezing the grated potato removes excess starch which helps achieve a crispier hash brown.
- If the hash brown breaks when flipping, simply reshape it gently in the pan—it still tastes delicious!
- Serve with ketchup, sour cream, or your favorite breakfast accompaniments.
