Crispy Potato Hash Browns

A golden, shatteringly crisp exterior giving way to a tender, shredded potato center. The aroma of sizzling butter and lightly caramelized onion fills the air.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 299
• Protein: 5 g
• Carbs: 36 g
• Fat: 14 g

Ingredients

• 800 g Potato ( shredded and squeezed )
• 1 piece Onion ( finely sliced )
• 30 g Minimum butter sweet ( for frying )
• 2 tbsp Sunflower oil
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Vegetable preparation

   Peel the potatoes and onion. Shred the potatoes using a large-hole grater and thinly slice the onion.

2. Squeezing moisture

   Place the shredded potatoes in a clean cloth. Squeeze with all your strength to extract as much water as possible; the pulp must be bone dry to guarantee crispiness.

3. Seasoning

   In a mixing bowl, combine the potatoes, onion, grey sea salt, and ground black pepper. Mix until uniform.

4. Cooking and browning

   Heat the oil and butter in a pan. When the butter foams, drop in mounds of the mixture and flatten with a spatula. Let brown undisturbed until the edges are dark and crispy, then flip.

Chef's tips

• Never rinse the potatoes after shredding; the remaining starch helps bind the patty together.
• The secret is in the squeeze: if the potatoes release juice in the pan, they will boil instead of frying.

Storage

Keep refrigerated for 48h. Reheat in a dry pan or oven to restore crispiness.