How to Get the Crispiest Hash Brown Potatoes PLUS Homestyle Potato Pancakes

Ingredients

• 4 medium potatoes Russet Potatoes (peeled)
• 4 tablespoons Unsalted Butter (for making clarified butter (ghee))
• 1 teaspoon Salt (for seasoning hash browns and pancakes)
• 1/2 teaspoon Black Pepper (freshly ground)
• 2 large Eggs (beaten)
• 0.33 cup All-Purpose Flour (for binding the pancake batter)
• 0.5 cup Pepper Jack Cheese (shredded)
• 2 tablespoons Green Onion (chopped)
• 2 tablespoons Bacon Grease (collected from cooked bacon; used for frying pancakes)
• 2 cups Leftover Mashed Potatoes (chilled, preferably from a previous meal)

Instructions

1. Peel and Grate Potatoes

   Peel the russet potatoes and grate them using the large side of a box grater into a large bowl.

   Time: PT5M

2. Rinse Until Water Is Clear

   Transfer the grated potatoes to a colander and rinse under cold running water, stirring with your hand, until the water runs clear (about 4 rinses).

   Time: PT5M

3. Dry and Squeeze Out Moisture

   Let the potatoes drain, then spread them on a clean kitchen towel. Gather the towel and squeeze firmly to remove as much water as possible. Repeat with a fresh towel if needed.

   Time: PT5M

4. Make Clarified Butter (Ghee)

   Melt 4 Tbsp unsalted butter in a small saucepan over medium‑low heat. As it simmers, skim off the white foam with a spoon. Once the milk solids settle at the bottom and the liquid is clear golden, carefully pour the liquid through a coffee filter into a coffee cup, leaving the solids behind.

   Time: PT10M

   Temperature: medium‑low heat

5. Cook the Hash Browns

   Heat a cast‑iron skillet over medium‑low heat and add 2‑3 Tbsp of the freshly made ghee. When shimmering, spread the dried potatoes in an even layer, season with salt and pepper, and press gently. Cover with a lid and cook for 4½ minutes.

   Time: PT8M

   Temperature: medium‑low heat

6. Flip and Finish Crisping

   Remove the lid, check that edges are golden, then flip the hash brown slab with a spatula. Cook uncovered for another 3 minutes until both sides are crisp.

   Time: PT2M

   Temperature: medium‑low heat

7. Rest Hash Browns on Wire Rack

   Transfer the finished hash browns to a wire rack to stay crisp and season with a final pinch of salt.

   Time: PT2M

8. Prepare Pancake Batter

   In a mixing bowl, combine 2 cups chilled mashed potatoes, 2 beaten eggs, 1/3 cup flour, ½ cup shredded pepper jack cheese, 2 Tbsp chopped green onion, and a pinch of salt and pepper. Stir until just combined; the batter should hold its shape on a spoon.

   Time: PT10M

9. Chill Batter

   Cover the bowl and refrigerate the batter for 10 minutes to firm up.

   Time: PT10M

   Temperature: refrigerator (≈4°C)

10. Fry Potato Pancakes

    Heat the cast‑iron skillet over medium heat, add 2 Tbsp bacon grease, and once hot, drop spoonfuls of batter into the pan, flatten lightly to ½‑inch thickness. Fry 2‑3 minutes per side until golden brown and crisp.

    Time: PT5M

    Temperature: medium heat

11. Serve

    Serve the crispy hash browns alongside the hot potato pancakes. Optional toppings: extra pepper jack, ketchup, or a drizzle of leftover ghee.

    Time: PT2M

Nutrition Facts

Calories

320

Protein

10 g

Carbohydrates

30 g

Fat

18 g

Fiber

3 g