Choose the Right Potatoes – Russet potatoes are the best choice due to their high starch content, which ensures crispiness.
Grate and Rinse – Shred the potatoes using a grater and rinse them under cold water to remove excess starch, preventing sogginess.
Dry Thoroughly – Use a clean kitchen towel or paper towels to squeeze out as much moisture as possible for a crispy texture.
Seasoning Matters – A simple mix of salt and pepper works, but adding garlic powder or paprika enhances the flavor.
Use the Right Oil – Butter adds flavor, while vegetable oil ensures a crispy texture. A combination of both works best.
Heat the Pan Properly – A well-heated, non-stick or cast-iron skillet prevents sticking and ensures even browning.
Avoid Overcrowding – Cook in batches if necessary, as too many potatoes at once can lead to steaming instead of crisping.
Flip at the Right Time – Let the hash browns cook undisturbed for about 3-5 minutes before flipping for even crisping.