Scale

2 large Russet potatoes (or Yukon Gold for a slightly different texture)
1 teaspoon salt
½ teaspoon sugar
½ teaspoon black pepper
1 tablespoon cornstarch
½ teaspoon dry beef stock powder (for added depth of flavor)
½ cup vegetable oil (sunflower, rapeseed, canola, avocado, peanut, or macadamia oil)

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Step 1: Prepare the Potatoes

Peel the potatoes and place them in a bowl of cold water to prevent browning.
Using the large holes of a box grater, shred the potatoes.
Fill a large bowl with cold water and add the shredded potatoes. Stir well to remove excess starch.
Drain the water once it becomes cloudy, then repeat this rinsing process one more time.
Transfer the shredded potatoes to a fine mesh sieve or a clean kitchen towel. Squeeze out as much excess water as possible. The drier the potatoes, the crispier the hash browns will be.

Step 2: Confit Cooking for a Better Texture

To achieve the perfect restaurant-style texture, lightly cooking the potatoes before shaping them is highly recommended.

Heat a nonstick skillet over low heat and add about 2 tablespoons of the vegetable oil.
Add the shredded potatoes to the pan and cook for 5 to 6 minutes, stirring occasionally. The goal is to soften them slightly without browning.
Remove the potatoes from the skillet and allow them to cool for a few minutes.

Step 3: Combine Ingredients and Shape the Patties

In a large mixing bowl, combine the cooked potatoes, salt, sugar, black pepper, cornstarch, and dry beef stock powder. Mix well to ensure even distribution of seasoning.
Take about ¼ cup of the potato mixture and place it on a piece of parchment paper. Flatten it into a rectangle about half an inch thick.
Add another 2-3 tablespoons of the potato mixture on top, then fold the parchment paper over to help shape it into a uniform patty.
Repeat the process until all the mixture is used, forming about four large hash brown patties.

Step 4: Fry the Hash Browns

Heat the remaining vegetable oil in a nonstick skillet over medium-high heat.
Once the oil is hot, carefully add the hash brown patties. Fry for about 2-3 minutes per side or until golden brown and crispy.
Use a spatula to flip them gently, being careful not to break them apart.
Once fully cooked, transfer them to a plate lined with paper towels to drain excess oil.

How to Achieve the Crispiest Hash Browns

Removing as much moisture as possible from the potatoes is key. Any remaining water will cause them to steam rather than fry, preventing them from becoming crispy.
Cooking the potatoes slightly before shaping them improves the texture and helps them hold together better.
Using a nonstick skillet reduces the chance of the hash browns sticking and breaking apart.

Common Troubleshooting Issues

Hash browns fall apart during frying: This can happen if there is too much moisture left in the potatoes. Be sure to squeeze out all excess water before cooking. Adding a bit more cornstarch can also help bind them together.
Hash browns are too greasy: Make sure the oil is hot before adding the patties. If the oil is too cold, the potatoes will absorb excess grease instead of crisping up.
Uneven browning: If some parts of the hash browns brown faster than others, the heat may be too high. Lower the heat slightly to allow even cooking.

How to Make Hash Browns in the Oven or Air Fryer

If you prefer a healthier, less oily version, you can bake or air-fry these hash browns instead.

Baking Method:

Preheat the oven to 400°F (200°C).
Line a baking sheet with parchment paper and lightly spray it with oil.
Arrange the hash brown patties on the sheet and bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.

Air Fryer Method:

Preheat the air fryer to 375°F (190°C).
Lightly spray the hash brown patties with oil to promote crisping.
Cook for 10-15 minutes, flipping halfway, until they reach a crispy golden texture.