The secret to crispy hash browns is moisture removal. Grated potato is mostly water, and water and hot fat are enemies of crispiness. The more moisture you remove before the potato hits the pan, the crispier the hash brown. Use a clean kitchen towel and wring until the towel is completely soaked.
Tallow produces the crispiest hash browns of any fat because its high saturated fat content creates an extremely hot, stable cooking surface and does not soak back into the potato as it cools. A tallow hash brown that has sat for 5 minutes is still crispier than a canola hash brown fresh from the pan.
Tallow Hash Browns Recipe
Ingredients
- 4 large Russet or Maris Piper potatoes, peeled
- 2 tbsp beef tallow
- 1 tsp sea salt
- ½ tsp black pepper
- ½ tsp garlic powder (optional)
- ½ small onion, finely grated (optional)
Method
- Grate the potatoes on the large holes of a box grater into a clean kitchen towel.
- Gather the towel and wring out as much moisture as possible — do this multiple times. The towel should be soaked. This step is everything.
- Transfer the grated potato to a bowl. Season with salt, pepper, garlic powder, and grated onion if using.
- Heat the tallow in a cast iron skillet over medium-high heat until shimmering and almost smoking.
- Add the grated potato — either as one large hash brown or divided into 4 individual patties. Press down firmly with a spatula.
- Cook for 5-6 minutes without touching. Resist the urge to check — lifting the hash brown before a crust has formed will tear it.
- Flip carefully. Cook for 5-6 more minutes until the second side is equally golden.
- Serve immediately.
Why is my hash brown not crispy?
Almost always moisture — the potato was not squeezed dry enough, or the fat was not hot enough when the potato went in. Dry the potato more aggressively.
Is this seed oil free?
Yes. Beef tallow is the only fat.
Can I make them ahead?
Hash browns are best eaten immediately. They can be kept warm in a 100°C oven for 15 minutes but begin to lose their crispiness.
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