This recipe creates perfectly crispy hash browns by boiling, chilling, grating, and frying russet potatoes mixed with potato starch and seasoning. Ideal as a snack or side dish.
1. Place peeled russet potatoes in a pot and cover with cold water. Add a generous amount of salt to season. Bring to a boil and cook until fork-tender, 15–20 minutes.
2. Drain the potatoes and refrigerate for at least 2 hours, or overnight.
3. Once fully chilled, grate the potatoes using a coarse box grater. Gently mix in potato starch, black pepper, and salt.
4. Form the mixture into patties, rectangles, or your preferred shape and place them on a tray. Freeze for at least 1 hour.
5. Heat a pot of neutral oil to 350°F (175°C). Fry the hash browns in batches until deeply golden and crispy—about 3–5 minutes. Season with salt immediately after frying.
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