Crispy Hash Browns Onions (Print Page)

Golden, crunchy hash browns paired with sweet caramelized onions for a tasty side.

# What You Need:

→ Vegetables

01 - 4 medium russet potatoes (approximately 24.7 oz), peeled
02 - 1 medium yellow onion, finely chopped

→ Seasonings

03 - 1 teaspoon salt
04 - 1/2 teaspoon freshly ground black pepper
05 - 1/4 teaspoon smoked paprika (optional)

→ Fats

06 - 4 tablespoons unsalted butter
07 - 2 tablespoons vegetable oil

# Directions:

01 - Grate potatoes using a box grater or food processor. Transfer to a clean kitchen towel and squeeze tightly to remove excess moisture.
02 - In a large bowl, mix grated potatoes, chopped onion, salt, black pepper, and smoked paprika if using.
03 - Warm 2 tablespoons butter and 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat.
04 - Add half of the potato mixture to the skillet, pressing down firmly with a spatula to form an even layer.
05 - Cook without stirring for 5 to 7 minutes until the underside is golden brown and crisp.
06 - Carefully flip hash browns, shifting in sections if needed. Add 1 tablespoon butter and 1 tablespoon oil, then cook for an additional 5 to 7 minutes until the other side is crisp and browned.
07 - Repeat the frying process with the remaining potato mixture, adding more butter and oil as necessary.
08 - Transfer hash browns to a paper towel-lined plate to absorb excess oil. Serve immediately while hot.

# Expert Tips:

01 -
  • The contrast between the crispy exterior and tender interior is absolutely addictive.
  • You can make these with just a few pantry staples and they taste better than anything from a restaurant.
  • They're versatile enough to serve alongside eggs, under a steak, or eaten straight from the pan with your fingers.
02 -
  • If you don't squeeze out enough water from the potatoes, they'll turn mushy instead of crispy—I learned this the hard way my first three tries.
  • Don't flip too early or the whole thing will fall apart, wait until the bottom is truly golden and holds together when you lift a corner with the spatula.
  • Using a mix of butter and oil keeps the heat high without burning, all butter alone will scorch before the potatoes cook through.
03 -
  • Grate the potatoes right before cooking so they don't oxidize and turn brown, even a few minutes of sitting can dull their color.
  • Press down on the hash browns with the spatula while they cook to help them stick together and form a solid crust.
  • If your skillet isn't nonstick, make sure it's well-seasoned or use extra oil to prevent sticking and tearing when you flip.

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