Crispy Shredded Hash Browns with Tangy Garlic Hot Sauce Dip Tips, FAQ & printable recipe

Tips for success

For extra-crispy hash browns, make sure the potatoes are as dry as possible before frying. You can even squeeze them in a clean kitchen towel after using cheesecloth.

Also, do not overcrowd the pan; fry in batches if necessary. Keep the cooked batches warm in a low oven while you finish the rest.

If you like your hash browns with a bit of a kick, add a pinch of cayenne pepper or a few dashes of hot sauce to the potato mixture before frying.

For a more decadent version, you can also sprinkle some shredded cheese over the top during the last minute of cooking. The dip can be customized with fresh herbs like chives or dill.

Variations

• Cheesy Hash Browns: Add 1/2 cup of shredded cheddar cheese to the potato mixture before forming patties. The cheese will melt and create a crispy, cheesy crust. Adjust the cooking time slightly to ensure the cheese is fully melted and golden.
• Spicy Southwest Hash Browns: Mix in 1/4 cup of finely chopped jalapeños and 1/2 teaspoon of smoked paprika into the potato shreds. Serve with a chipotle-lime crema instead of the original dip for a smoky, spicy twist.
• Herbed Hash Browns: Stir in 2 tablespoons of chopped fresh chives and 1 tablespoon of fresh thyme leaves into the potato mixture. The herbs add a fresh, aromatic flavor that pairs well with the crispy texture. Serve with a simple sour cream dip.
• Sweet Potato Hash Browns: Substitute half of the russet potatoes with peeled sweet potatoes. Grate and prepare them the same way. The sweet potatoes add a subtle sweetness and a vibrant color. Adjust the frying time as sweet potatoes may cook slightly faster.

Storage and make-ahead

Fridge

Store leftover hash browns in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to restore crispness.

Freezer

Freeze cooked hash browns in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.

Reheat

To reheat, place on a baking sheet and warm in a 375°F (190°C) oven for about 10 minutes, or until hot and crisp. Avoid microwaving to maintain texture.

Leftover hash browns can be stored in an airtight container in the refrigerator for up to 3 days.

To reheat, place them on a baking sheet and warm in a 375°F (190°C) oven for about 10 minutes, or until crisp. Avoid microwaving, as it will make them soggy.

You can grate and squeeze the potatoes a few hours ahead, keeping them covered with a damp paper towel in the refrigerator. The dip can be made up to a week in advance and stored in the fridge. Fry the hash browns just before serving for the best texture.

Serving ideas

These hash browns are perfect for breakfast or brunch, served alongside eggs, bacon, or sausage. They also make a great side dish for burgers or sandwiches. The tangy dip adds a burst of flavor that complements the rich potato taste.

For a fun appetizer, cut the hash browns into smaller bite-sized pieces and serve with the dip as a party snack.

They are also delicious topped with a poached egg and hollandaise sauce for a twist on eggs Benedict. However you serve them, they are sure to be a hit.

Frequently asked questions

Recipe card

Crispy Shredded Hash Browns with Tangy Garlic Hot Sauce Dip

Prep 20 minCook 20 minTotal 40 minServes 4

Ingredients

• 8 russet potatoes, peeled
• Ice water, for soaking, to taste
• 1/2 cup vegetable oil, for frying
• 1/2 cup mayonnaise
• 2 tbsp ketchup
• 1 tbsp hot sauce
• 1/2 tsp garlic powder

Instructions

1. Peel the russet potatoes, then coarsely grate them using a box grater. Place the grated potatoes into a large bowl filled with ice water immediately to prevent browning and to remove excess starch. Let them soak for about 10 minutes, then drain.
2. Transfer the grated potatoes to a clean white cheesecloth. Gather the corners and twist, then squeeze firmly over a bowl to extract as much starchy liquid as possible. The shreds must be completely dry before frying; repeat with a fresh towel if needed.
3. Take a handful of the dry potato shreds and press them firmly into a compact oval or rectangular patty, about 1/2 inch thick. Repeat with the remaining shreds to make 8 patties. Pressing firmly ensures they hold together during frying.
4. Pour the vegetable oil into a wide stainless steel skillet and heat over medium-high until shimmering but not smoking. The oil should be about 1/8 inch deep. Test with a small piece of potato; it should sizzle immediately.
5. Carefully place the patties into the hot oil in a single layer, without overcrowding. Fry for 3 to 4 minutes per side, until the edges are deeply golden brown and the surface is shatteringly crisp. Flip gently using a spatula and cook the other side.
6. Transfer the fried hash browns to a plate lined with paper towels to drain any excess oil. Keep warm in a low oven (200°F / 95°C) while frying the remaining batches.
7. In a small ramekin or bowl, combine the mayonnaise, ketchup, hot sauce, and garlic powder. Whisk until smooth and well blended. Adjust the hot sauce to taste.
8. Serve the crispy hash browns immediately with the tangy garlic hot sauce dip on the side. Dunk each bite into the dip for maximum flavor and crunch.

Contains: eggs, milk

Estimated nutrition per serving

Calories

320

Protein

4 g

Carbohydrates

35 g

Fat

18 g

Automatic estimate from the ingredient list, not laboratory-verified.