WEEKDAYS 1e|12c|p

Michael Symon's Hash Browns

Hash Browns Michael Symon
Paprika Potatoes
skill level
Over 120min
Contributed by :
Hash Browns Recipe: A pinch of paprika elevates classic hash browns to a new level.
  • 4 large Russet Potatoes (scrubbed clean)
  • Kosher Salt
  • freshly ground Black Pepper
  • 1/2 teaspoon Smoked Paprika
  • 1 large Egg (beaten)
  • 2 tablespoons Flour
  • 1/4 cup Vegetable Oil (plus more for coating)
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    4 large Russet Potatoes (scrubbed clean)
    Kosher Salt
    Preheat oven to 350 F. Prick potatoes with a fork on all sides. Rub potatoes with vegetable oil until lightly coated and sprinkle generously with salt. Place potatoes on a baking sheet fitted with a wire rack. Bake for 45 minutes. Remove from oven an allow potatoes to cool. When there is no more steam coming off of the potatoes, place them in the refrigerator for at least 1 hour, or until they are completely cooled.
  • 2
    freshly ground Black Pepper
    1/2 teaspoon Smoked Paprika
    1 large Egg (beaten)
    2 tablespoons Flour
    After the potatoes have cooled, shred them onto a sheet tray using the largest hole on your box grater. You want to shred them lengthwise, producing long strands of shredded potato rather than short. After all the potatoes are shredded, you will have about 5 heaping cups - transfer them to a large mixing bowl. Add 2 teaspoons of kosher salt, some freshly cracked black pepper, the paprika and the beaten egg. Gently mix everything using a fork. You don’t want to overwork the potatoes or turn this mixture in to a gluey paste. Next add the flour and gently mix in. Shape into patties on a clean work surface, about 1/2-inch thick. You may freeze the patties at this point to use later.
  • 3
    1/4 cup Vegetable Oil (plus more for coating)
    Heat a large sauté pan over medium heat. When the pan is hot add the vegetable oil. Place hash brown patties in a single layer with spacing around them. Pan fry for 1 minute per side or until golden brown then remove to a paper towel and season with kosher salt. Serve immediately.

    Helpful Tips:
    1. The key to making a crispy hash brown is to draw out as much moisture as possible. To easily remove excess moisture, bake the potatoes before grating them.
    2. You need about one egg per two-three potatoes, depending on the size.
    3. To avoid the shallow fry, you can sauté the hash browns on both sides, similar to pancakes.

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