Fresh Hash Browns from Scratch

Frozen hash browns are fine. These are better. It's two potatoes, some oil, and about fifteen minutes of prep, and most of that prep is just getting them dry.

The whole secret is water, then no water

It sounds backwards. First the shreds go straight into a bowl of water, which keeps them from turning that gray-brown color while you grate. Then you rinse them until the water runs clear, washing away the surface starch that makes hash browns gummy.

Then you get every bit of that water back out. Wring them in your hands, spread them on a towel, press with another towel, fluff, and let them air dry for a few minutes.

Heads up

Don't rush the drying. Wet potatoes hit the griddle and steam instead of browning, and you end up with a pale, soggy pile. Dry shreds are crispy shreds.

Press them down

Once they're on the 375°F griddle and spread flat, set an oiled steak weight on top. The weight keeps the shreds in full contact with the hot surface so the whole bottom browns evenly, and the oil keeps it from sticking. Give them 5 to 6 minutes a side and don't peek too much.

If you want the shortcut versions, try the Crispy Hash Browns or the Tater Tot Hash Browns. Or put these to work in a Hash Brown Omelet.