Delicious Crispy Hash Browns — The Humble Potato That Started It All

Father's Day is Sunday and I'm the worst gift-giver alive, so I spent half the week trying to figure out what to get Dad. Here's the thing about Tom Kowalski: he doesn't want anything. He literally does not want material objects. He has his tools, his recliner, his Packers gear, and his family, and he considers himself rich. Which is beautiful and also incredibly annoying when you're trying to buy him a present. I ended up getting him a new torque wrench because Kevin, who knows about tools, said a good torque wrench is like a good knife — a man always needs a better one. Dad opened it on Sunday, examined it carefully the way he examines all tools, nodded, and said, "That's a nice one, kid." Four words. Maximum Tom Kowalski enthusiasm. But the real Father's Day gift was this: I cooked for him. Sort of. I told Babcia I wanted to help with Sunday dinner, and she let me — actually let me — help make the pierogi filling. Potato and cheese. She peeled the potatoes, I boiled them. She showed me how to mash them with the exact right amount of farmer's cheese and sautéed onions. Her hands were shaking a little — the arthritis — but her instructions were precise. "More onion. Not that much. There. Now mix, not too hard, you'll make it gummy." I didn't make the dough. I didn't shape them. I didn't boil them. I just made the filling. But when Dad bit into one and said, "These are good, Ma," Babcia pointed at me and said, "He made the filling." Dad looked at me and did this thing — this tiny nod, this barely-there smile — and I swear to God it was the proudest I've felt in years. Over potato filling. My life. At the brewery, the cherry wheat beer came out of fermentation and it's good. Really good. Bright cherry flavor without being sweet, clean wheat backbone, a hint of tartness at the finish. Marcus submitted it for the summer menu. If it gets approved, it'll be the first beer I've had a significant hand in that goes public. I'm trying not to get my hopes up but they're already up. Hockey league took the week off for a tournament we're not in. I ran along the lakefront instead. Three miles. Almost died. I am in hockey shape, which is not running shape, which is not any shape at all, apparently.

I only made the filling — I know that — but standing at Babcia’s counter mashing those potatoes with farmer’s cheese and onion, I finally understood what she’s always known: the potato is the whole story. It doesn’t need to be fancy to mean something. So when I wanted to keep that feeling going in my own kitchen, I came back to the potato in its most honest form — shredded, pressed dry, and crisped in a hot pan until it’s golden all the way through. These hash browns aren’t pierogi, but they carry the same spirit: humble ingredients, a little patience, and the satisfaction of getting something simple exactly right.

Delicious Crispy Hash Browns

Prep Time: 15 min | Cook Time: 20 min | Total Time: 35 min | Servings: 4

Ingredients

• 2 lbs russet potatoes (about 3 large), peeled
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 2 tablespoons unsalted butter
• 2 tablespoons neutral oil (canola or vegetable)

Instructions

1. Grate the potatoes. Using the large holes of a box grater or a food processor with a grating attachment, shred the peeled potatoes into a large bowl.
2. Remove moisture. Transfer the grated potato to a clean kitchen towel or several layers of cheesecloth. Squeeze firmly and repeatedly until as much liquid as possible is extracted — this is the key step for crispiness. Don’t rush it.
3. Season. Return the dried potato shreds to the bowl. Add the salt, pepper, and garlic powder and toss to combine evenly.
4. Heat the pan. In a large (10–12 inch) cast iron or nonstick skillet, melt the butter with the oil over medium-high heat. Swirl to coat. Heat until the butter foam subsides and the pan is hot but not smoking.
5. Pack and press. Add the potato mixture to the pan in an even layer, pressing firmly with a spatula to compact it into a single flat cake. Reduce heat to medium.
6. Cook the first side. Cook undisturbed for 8–10 minutes, until the bottom is deeply golden and the edges look set. Resist the urge to move it.
7. Flip. Slide the hash brown onto a large plate, then invert it back into the pan. Press down again with the spatula. Cook another 6–8 minutes until the second side is equally golden and the center is cooked through.
8. Serve. Slide onto a cutting board, cut into wedges, and season with additional salt to taste. Serve immediately.

Nutrition (per serving)

Calories: 215 | Protein: 3g | Fat: 11g | Carbs: 27g | Fiber: 2g | Sodium: 295mg