Crispy, crunchy, golden shredded hash browns from Serious Eats

  • canola oil
  • potatoes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Stephenn31 on November 16, 2024

    Don't forget to cover the shredded potatoes with the paper towel. I like the microwave hack though. Made again Feb 2025: The paper towel helped. They didn't get as crispy as I was hoping though.

  • Rutabaga on May 24, 2020

    Microwaving the shredded potatoes for two minutes prior to frying worked well, so I would use that technique again. I also followed the advice of some posters on the Serious Eats website and used my ricer to squeeze excess liquid from the potatoes, which also worked well. I've also had good luck in the past when soaking the potato shreds in water to remove excess starch prior to frying also, and may try that version again soon to better judge which method I prefer.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.