Crispy Hash Browns
These golden, crunchy hash browns are the ultimate comfort food—crispy on the outside, soft in the middle, and totally satisfying. Plus, they don't contain any eggs. Only a few simple ingredients that you probably have in your pantry and can whip up in no time.
Ingredients
- 400 g starchy potatoes finely grated (I used kestrel potatoes)
- ½ large brown onion grated
- 1 teaspoon sea salt ¼ tsp smoked paprika
- ¼ teaspoon black pepper + ¼ tsp smoked paprika
- ¼ tsp smoked paprika
- 1 teaspoon cornstarch combine with 1 teaspoon water
- ¼ cup plain flour
- ¼ cup canola oil for frying
- spring onion for garnish
Instructions
- Shred the potatoes using a food processor to get even pieces quickly. Once shredded, squeeze out as much moisture as you can. You can use your hands, but a thin tea towel or cotton cheesecloth works better.
- Grate the onion and mix it into the potatoes. Be careful not to overdo it—too much can make the mixture too wet. Squeeze out the extra liquid from the mix again. Again, you can use your hands, but a thin tea towel or cotton cheesecloth works better.
- Combine the onion and potato thoroughly in a large bowl.
- Season the mixture with sea salt, black pepper, and paprika. Mix well so the spices are evenly distributed.
- In a small dish, mix cornstarch and water to make a slurry. Add this to the potato mixture along with the flour. This helps everything hold together while cooking.
- Heat oil in a large non-stick pan over medium heat until hot.* See notes for different cooking options.
- Scoop out spoonfuls of the mixture and press into flat rounds using an egg ring or your hands.
- Fry in batches, cooking each hash brown for around 4–5 minutes per side until crispy and golden.
- Transfer to paper towels to drain any excess oil.
- Garnish with chopped spring onion before serving for a fresh finishing touch.
Notes
*Air Fryer Method (Healthier + Crispier)
- Preheat the air fryer to 200°C.
- Lightly spray both the hash browns and the air fryer basket with olive oil or avocado oil spray.
- Place hash browns in a single layer (don’t overcrowd).
- Cook for 12–15 minutes, flipping halfway, until golden and crisp.
- Preheat oven to 220°C (fan-forced).
- Line a tray with baking paper and lightly grease it.
- Place flattened hash browns on the tray, spray lightly with oil.
- Bake for 20–25 minutes, flipping halfway through, until both sides are golden brown.
- Pro tip: Press the mixture flat and thin for the crispiest result, and don’t skip the flip.