These Hash Browns Took AGES To Perfect

After hundreds of tests, this is the most reliable hash brown method you’ll ever use. Crispy on the outside, fluffy and layered on the inside — and finally a method that never falls apart, explodes in the fryer, or turns gluey. This is the exact chef technique we use at the restaurant, engineered over hundreds of tests to get the perfect texture every time. In this video I’ll show you how to make hash browns properly: How to remove starch the right way, how to extract every drop of moisture, how to blitz and confit potatoes for perfect texture, how to bind the mix without gumminess, how to press, shape, and fry them safely, the trick to getting that ultra-crispy crust and the soft, potato-y layers inside If you’ve ever had homemade hash browns fall apart, stay soggy, or burn before they crisp — this method fixes all of it. RECIPE 600 g Agria Potato, Grated 360 g Agria Potato, Diced 180 g Peeled Onions 400 g Clarified Butter 15 g Tapioca Starch 7 g Onion Powder 5 g Fine Sea Salt 1. Grate 600 g of potato. Place into a large bowl and wash 4 times, changing the water each time. Drain well 2. Dice the 360 g potato into 2 cm chunks. Place in a blender with just enough water to blend 3. Pour the blended potatoes into a fine sieve and press to remove as much liquid as possible. Discard the liquid and keep the pulp 4. Roughly chop onions and blend to a smooth pulp. Strain through a chinois and wrap in a clean cloth, and squeeze out as much moisture as possible. Keep the pulp and remove the moisture 5. Press the grated potato into a clean cloth to remove any excess moisture 6. In a wide pan, add the clarified butter. Add the grated and blended potato. Cover with a lid and cook for 5 minutes. Lift the lid and lightly mix. Do not mash 7. Continue to cook for 15-20 minutes 8. Transfer to a tray. And let it cool and drain for 30 minutes 9. Add in the tapioca starch, onion powder, and fine salt. Then add in the onion pulp. Mix through with your hand 10. Line a small tray or tin loaf with baking paper. Press the potato mixture firmly and evenly into the tray. Cover with another sheet of paper. Place a flat tray on top and add weight. Refrigerate overnight to fully set 11. The next day, flip it onto a cutting board and cut into triangles 12. Heat oil to 170° and fry for 3-4 minutes until golden and crispy. Season immediately VIDEO CHAPTERS 00:00 - We Spent Years Developing These 00:10 - Cutting and Grating the Grated 01:35 - Removing the Starch & Moisture 02:45 - Preparing the Pulped Potatoes 04:05 - Preparing the Onions 04:35 - Sauteing the Potatoes 06:50 - Straining the Potatoes 07:07 - Seasoning & Pressing the Mix 08:06 - Preparing for Frying 08:51 - Frying the Hash Browns