Diner-Style Crispy Hash Browns

By Sprig Originals ✓ · cooked up in Sprig

Lacy, shatter-crisp hash browns with a creamy potato interior. The whole trick is wringing the shreds bone dry in a kitchen towel, then leaving them completely alone in hot fat until a deep golden crust forms. No flour, no binder, no fuss — just potatoes, fat, and patience.

Ingredients

• 1.5 lb russet potatoes (about 2 large)
• 1 tsp kosher salt, plus more to finish
• 1/2 tsp freshly ground black pepper

• 3 tbsp clarified butter or ghee
• 2 tbsp neutral oil, such as canola

• 1 tbsp finely chopped chives
• flaky sea salt
• hot sauce or ketchup, for serving

Instructions

1. Peel the russets and shred them on the large holes of a box grater or with a food processor shredding disc. Work quickly and drop the shreds straight into a large bowl of cold water as you go — this rinses off surface starch and keeps them from browning.
2. Swish the shreds vigorously in the water for 20 seconds, then drain in a colander. Refill with cold water, swish again, and drain. The water should run nearly clear.
3. Pile the shreds into the center of a clean, thin kitchen towel (not terrycloth). Gather the corners and twist hard over the sink, wringing in both directions for a full 30 to 45 seconds. Open the towel, fluff the potatoes with your fingers, re-gather, and wring a second time. You want them genuinely dry and squeaky — this is the single most important step and you should extract at least 1/2 cup of liquid.
4. Transfer the dry shreds to a dry bowl and toss with the 1 teaspoon kosher salt and the black pepper, separating any clumps with your fingers so the strands stay loose and airy.
5. Heat a 10-inch cast-iron or heavy nonstick skillet over medium-high for 2 minutes. Add the clarified butter and oil; when the fat shimmers and a single shred sizzles immediately on contact (about 350°F), you're ready.
6. Add the potatoes and spread them into an even layer, pressing gently with a spatula to a thickness of about 1/2 inch. Do not compact them into a dense puck — the loose edges are what turn lacy.
7. Now leave them completely alone. Cook 7 to 9 minutes without stirring, poking, or lifting, adjusting the heat to hold a steady, confident sizzle. Peek at the edge with a thin spatula at 7 minutes: you want a deep, even golden-brown crust.
8. Flip in one piece if you're confident — slide the spatula fully underneath and turn — or cut the cake into quarters and flip each piece. If the pan looks dry, add another tablespoon of oil around the edge before the potatoes go back down.
9. Cook the second side undisturbed for 6 to 8 minutes, until equally browned and crisp and a paring knife slides through the center with no resistance.
10. Slide onto a wire rack (not paper towels, which trap steam and soften the crust) and sprinkle immediately with flaky salt. Scatter chives over the top, cut into wedges, and serve within 5 minutes with hot sauce or ketchup.

Chef's tips

Nutrition (per serving, estimated)

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