Giant hash brown is the relaxed way to put crisp, golden potato on the table for four to six people at once. Instead of tending a pan of small patties, you spread the seasoned shreds into one even round, let the underside turn deeply golden, then flip it onto a plate and cook the second side. The finished hash brown is sturdy enough to cut into wedges, with a crunchy edge and a tender potato center.
FAQ
What this giant hash brown is
This is one broad, skillet-cooked potato cake rather than a stack of small patties.
Why this giant hash brown works
The recipe depends on two small pieces of technique: rinsing and squeezing. Grated potatoes release starch and water as they sit. Rinsing removes the loose starch, while squeezing removes moisture that would otherwise make the potatoes steam in the pan. A starchy potato still gives the center structure, but the dry shreds can make close contact with the hot oil and brown properly.
The mixture is seasoned before it hits the pan, so salt and pepper are distributed through the potato rather than sitting only on the crust. The olive oil is divided between the first side, the mixture, and the edges after the flip. That keeps the surface crisp without making the whole hash brown greasy.
How to make giant hash brown
Ingredients
- 1 kg / 2 lb starchy potatoes, peeled and grated
- 1 teaspoon salt, plus more to taste
- Black pepper, to taste
- 4 tablespoons extra-virgin olive oil, divided
Method
- Peel and grate the potatoes, placing the grated potato into a large bowl of water (this stops the potato from going brown while you continue grating).
- Using a large colander, rinse the potato until the water comes clear (to remove the starch which keeps the potato from going brown as well as making it crispy).
- Working a handful at a time, squeeze out the excess water and place into the bowl.
- Mix in 1 tbsp of olive oil, salt and pepper.
- Heat 2 tbsp olive oil in a 22cm/9 inch non stick pan over medium high heat.
- Place shredded potato mixture in pan, spread out and lightly pat down with a spatula. It should be about 1.5cm/0.6 inch thick.
- Cook for 5 to 8 minutes until golden brown and crispy. Use a spatula to lift a corner to check for doneness.
- Get a large plate and slide the hash brown onto it.
- Place the pan on top of the plate, then quickly flip upside down. Use a tea towel if you need so you can hold onto the fry pan when flipping. Don’t worry if it breaks when you flip it, it’s salvageable!
- Drizzle the remaining 1 tbsp of oil around the edges of the fry pan. If your hash brown broke when you flipped it, use a spatula to lightly pat it back into shape.
- Cook until golden brown and crispy, about 4 to 6 minutes. Use a spatula to lift up to check.
- Slide out of the plan onto a serving plate. Season with additional salt if required. To serve, garnish with chopped parsley (optional) and cut into wedges.
Serving ideas
Cut the hash brown into wedges and serve it as the crisp centerpiece of breakfast or brunch. It works with poached or fried eggs, sautéed greens, grilled tomatoes, mushrooms, or a spoonful of plain yogurt. For a simple use case, place one wedge beside eggs and fruit for a filling weekend breakfast. The round shape also makes it easy to bring to the table and let everyone take a piece.
Tips and optional variation
The most important tip is to squeeze the potato more thoroughly than feels necessary. If the shreds are wet, the crust will take longer to color and the center can feel loose. Keep the layer even, especially at the edges, because thin spots brown before the middle. Use a plate that is wider than the pan so the flip has room, and move decisively while keeping your hands away from the hot pan.
Optional variation: serve the wedges with poached eggs and sautéed greens. The potato remains the primary recipe; the eggs and greens simply turn it into a fuller brunch plate.
Storage and reheating
Cool leftovers promptly, cover them, and refrigerate them. Reheat wedges in a dry skillet over medium heat or in a hot oven until warmed through and crisp again. A microwave will heat the potato, but it softens the crust. If you are reheating several pieces, leave space between them so steam can escape.
Troubleshooting the crisp crust
If the first side is pale, give it another minute or two before flipping and check that the pan is fully heated. If the center seems loose, the potato layer may be too thick or still carrying water. Keep the next batch thinner and squeeze the shreds again.
Frequently asked questions
Search answers for giant hash brown
How do you make one large hash brown?
Rinse and squeeze grated potatoes, season them, then spread them in one even layer in an oiled nonstick pan. Cook until golden, flip with a plate, and crisp the second side.
Why is my hash brown not crispy?
Excess moisture is the usual cause. Rinse the shreds, then squeeze them firmly before seasoning. An even, relatively thin layer and sufficiently hot oil also help the crust set.
What potatoes are best for a giant hash brown?
Starchy potatoes are a good choice because they hold together while their exposed surfaces brown. The potatoes should be grated and dried well before cooking.
Frequently asked questions
Peel and grate the potatoes into a large bowl of water. Keeping the shreds submerged prevents them from discoloring while you finish grating. Transfer the potato to a large colander and rinse until the water runs clear. This removes loose starch from the surface. Work by handfuls, squeezing firmly to remove excess water. Return the potato to the bowl. Mix in 1 tablespoon of olive oil, the salt, and black pepper. Heat 2 tablespoons of olive oil in a 22cm/9-inch nonstick pan over medium-high heat. Spread the potato mixture into the pan and lightly pat it into an even round about 1.5cm/0.6 inch thick. Cook for 5 to 8 minutes. Lift a corner with a spatula; the underside should be golden brown and crisp. Slide the hash brown onto a large plate. Place the pan over the plate and quickly invert it, using a tea towel to protect your hands. Drizzle the remaining tablespoon of oil around the pan edges. If the hash brown cracks, use a spatula to nudge it back together. Cook for 4 to 6 minutes, lifting a corner to check the second side. Slide it onto a serving plate, taste for seasoning, and cut into wedges.
A giant hash brown keeps the best part of the classic breakfast potato—the crisp, seasoned surface—while making the cooking manageable for a group. Once the shreds are rinsed, squeezed, and spread evenly, the pan does most of the work.
Giant Hash Brown
Ingredients
Ingredients
- 1 kg / 2 lb potatoes starchy, peeled and grated
- 1 teaspoon salt plus more to taste
- to taste black pepper
- 4 tablespoons extra-virgin olive oil divided
Instructions
Instructions
- Peel and grate the potatoes into a large bowl of water. Keeping the shreds submerged prevents them from discoloring while you finish grating.
- Transfer the potato to a large colander and rinse until the water runs clear. This removes loose starch from the surface.
- Work by handfuls, squeezing firmly to remove excess water. Return the potato to the bowl.
- Mix in 1 tablespoon of olive oil, the salt, and black pepper.
- Heat 2 tablespoons of olive oil in a 22cm/9-inch nonstick pan over medium-high heat.
- Spread the potato mixture into the pan and lightly pat it into an even round about 1.5cm/0.6 inch thick.
- Cook for 5 to 8 minutes. Lift a corner with a spatula; the underside should be golden brown and crisp.
- Slide the hash brown onto a large plate. Place the pan over the plate and quickly invert it, using a tea towel to protect your hands.
- Drizzle the remaining tablespoon of oil around the pan edges. If the hash brown cracks, use a spatula to nudge it back together.
- Cook for 4 to 6 minutes, lifting a corner to check the second side.
- Slide it onto a serving plate, taste for seasoning, and cut into wedges.
