Hash Browns

I was reading on the internet about making hash browns crispier.  Yes I read about cooking (a lot).  I have my own tricks about making hash browns crispy, but this technique I really wanted to try, it just sounded great, and it was! The trick is you need to have a ricer and as with my original method, PATIENCE.

I like to season my hash browns with cayenne pepper and paprika in addition to salt and pepper.  The onions can easily be omitted as well, I just love onions.

Just added to the pan, not even close to flipping yet

1/4 cup olive oil, divided
1 large onion, sliced
2lbs potatoes, peeled and grated
salt and pepper


In a cast iron pan cook, with some of the olive oil, the onions until they are deliciously golden brown and beginning to crisp.  Remove from pan into a bowl.  While the onions are cooking you can peel and grate the potatoes, you will have plenty of time.

Take the grated potatoes in sections and press them in the ricer as if you are using a garlic press.  The idea isn't to push them through, just to remove all the excess water.  Collect the pressed potatoes into a bowl.

Heat the remaining olive oil in your cast iron frying pan (or a regular one if you must).  When the oil is shimmery, spread the potatoes in the pan, season with salt and pepper and sprinkle on the onions.  With the back of a spatula press down on the potatoes firmly.

Now don't touch!  Let them cook on medium high heat for 8-10 minutes.  The key is to not touch them while they are cooking, it will ruin the crispiness.  When the time is up flip the potato formation, you might need 2 spatulas to accomplish this successfully. Let cook for another 5 minutes or so before removing and eating.

Some times cooking time vary, depending on how thick the potatoes are in the pan, use your judgment, but never stir the potatoes, if you need to, just peek under a corner to assess their crispiness, but often you can tell by the browning on the edges.