Alison Roman’s Perfect Hash Browns: Crispy-Outside, Creamy-Inside

Recipe Overview

• Total Time: 30 minutes (prep + cooking)

• Rating: 4.0/5 (based on 943 reviews)

• Servings: 2–4

• Reader Comments: 43

Introduction

Breakfast potatoes often fall into one of two categories: the rustic, fragmented home fry or the uniform, shredded hash brown. Alison Roman’s recipe transcends this binary, delivering hash browns with an aggressively crisp exterior and a creamy, tender interior—a textural contrast that elevates the humble potato dish to a memorable meal. Perfect for lazy weekend brunches or busy weekday mornings, this method prioritizes balance, ensuring every bite offers satisfying crunch without sacrificing softness at the center.

Ingredients

• 2 large russet potatoes (about 450g/1lb), peeled (Yukon Gold potatoes may be substituted for a sweeter, slightly creamier result)

• 4 cups cold water (for rinsing)

• 2–3 tbsp high-smoke-point oil (e.g., avocado, canola, or sunflower oil)

• 1 tsp fine sea salt (adjust to taste)

• ½ tsp freshly ground black pepper

• Optional: ¼ tsp garlic powder or dried chives for seasoning

Step-by-Step Preparation

1. Prep the Potatoes for Texture

• Grate and rinse: Peel russet potatoes, then grate using the large holes of a box grater or the shredding disk of a food processor. Transfer grated potatoes to a colander and rinse under cold running water for 2–3 minutes, until the water runs nearly clear. This step removes excess starch, a critical factor for achieving maximum crispness.

• Drain and dry: After rinsing, drain potatoes thoroughly in a colander. Let sit for 5 minutes to release residual water, then pat lightly with paper towels to remove surface moisture (avoid over-drying, as this can dry out the hash browns).

2. Heat the Pan for Maximum Crispiness

• Preheat the pan: Use a well-seasoned cast-iron skillet (ideal for even heat distribution) or a stainless steel pan. Heat over high heat for 5–7 minutes until smoking slightly.

• Add oil: Swirl 2–3 tbsp oil into the pan; the oil should shimmer without smoking. A well-seasoned pan ensures non-stick properties and rapid browning.

3. Cook the Hash Browns

• Form and press: Transfer drained potatoes to the hot pan, spreading them into an even, compact layer (½-inch thick). Gently press down with a spatula to ensure full contact with the pan, which promotes even heat transfer and crisping.

• Cook undisturbed: Let the hash browns sit for 5–7 minutes until the bottom layer is deeply golden and crispy. Avoid stirring or flipping during this initial stage—patience is key for developing that outer crunch.

• Flip and finish: Use a spatula to carefully flip the entire batch. Press lightly again, then cook for an additional 4–6 minutes until the second side is equally golden. Adjust heat if the pan becomes too hot (lower slightly during the final 2 minutes to prevent burning).

4. Season and Serve

• Season immediately: Sprinkle with salt and pepper while still in the pan, or after transferring to a plate. For extra depth, add garlic powder or chives.

• Serve hot: Pair with fried eggs, a drizzle of hot sauce, or a dollop of sour cream. Enjoy fresh to preserve the crispy texture.

Expert Tips

• Starch removal: Thorough rinsing is non-negotiable; under-rinsing leads to mushy, under-crisped results.

• Pan maintenance: A well-seasoned cast-iron pan (or a non-stick pan with high heat tolerance) is essential. Re-season pans yearly to maintain non-stick properties.

• Portion control: Cook in batches if needed; overcrowding the pan reduces heat and causes uneven cooking.

This method, refined by Alison Roman, ensures hash browns that balance crispness and creaminess—a testament to the power of technique and patience in home cooking.