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Perfectly crispy hash browns with a golden, crunchy exterior make every breakfast feel like a diner experience. This beloved family side dish is simple yet irresistible.
Peel russet potatoes and grate them on a box grater. Immediately submerge in a bowl of cold water and swish to release excess starch.
Drain the grated potatoes and onions, then wring out as much moisture as possible using a clean kitchen towel; this ensures crispiness.
Heat 2 tbsp of vegetable oil in a large cast iron or nonstick skillet over medium-high heat until shimmering but not smoking.
Spread a thin, even layer of potatoes (about 1/2-inch thick) in the skillet. Let cook undisturbed for 4–5 minutes until the underside is deeply golden brown.
Flip sections carefully, add remaining oil to the pan’s edge if needed, and cook the other side another 4–5 minutes until both sides are crisp. Season with salt and black pepper immediately after removing from heat.
