Crispy Hash Browns Onions (Print Version)
Golden crisp hash browns combined with sweet caramelized onions for a flavorful start or side.
# What You'll Need:
→ Vegetables
01 - 4 medium russet potatoes, peeled (approximately 1.54 lbs)
02 - 1 medium yellow onion, finely chopped
→ Seasonings
03 - 1 teaspoon salt
04 - 1/2 teaspoon freshly ground black pepper
05 - 1/4 teaspoon smoked paprika (optional)
→ Fats
06 - 4 tablespoons unsalted butter
07 - 2 tablespoons vegetable oil
# How-To Steps:
01 - Grate the potatoes using a box grater or food processor, then transfer immediately to a clean kitchen towel and squeeze out as much moisture as possible.
02 - In a large mixing bowl, mix grated potatoes, chopped onion, salt, black pepper, and smoked paprika if using until evenly distributed.
03 - Warm 2 tablespoons butter and 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat.
04 - Add half of the potato mixture to the skillet, pressing down firmly with a spatula to create an even layer.
05 - Cook without stirring for 5 to 7 minutes until the base turns golden and crispy.
06 - Carefully flip the hash browns in sections if needed; add remaining 1 tablespoon each of butter and vegetable oil, then cook an additional 5 to 7 minutes until crisp and browned on the other side.
07 - Repeat the cooking process with the remaining potato mixture, adding butter and oil as necessary.
08 - Transfer hash browns to a paper towel-lined plate to drain excess oil. Serve immediately while hot.
# Expert Tips:
01 -
- They're genuinely crispy on the outside and tender inside, no gluey middle.
- The caramelized onions add just enough sweetness to make them feel fancy without any fuss.
02 -
- Moisture is your enemy—that squeeze-the-towel step isn't optional if you want crispiness, it's the entire foundation of the dish.
- Medium-high heat matters because too-low heat steams the potatoes and too-high burns the outside before the inside cooks through.
03 -
- If you're using Yukon Gold potatoes instead of russets, expect a slightly creamier, less crispy result—which is fine if that's what you prefer, but the texture will be different.
- For vegan hash browns, use just vegetable oil and you'll still get crispiness, though you'll lose the subtle brown-butter flavor that makes these special.