1-Getting these hash browns right starts with prepping your potatoes the smart way to remove extra starch and boost crispiness. Begin by grating the 2 large low-moisture russet potatoes and soaking them in ice-cold water for 20 minutes. This step helps wash away the starch that can make your hash browns soggy, setting you up for a better result.

2-Once soaked, drain the potatoes and squeeze out as much moisture as you can using a cheesecloth or your hands. This is key to achieving that golden crunch. Next, melt the 1 1/2 tablespoons of butter in a non-stick pan over medium heat, add the shredded potatoes, and cook them for about 15 minutes until they soften up a bit.

3-Transfer the cooked potatoes to a bowl and let them cool slightly. Then, mix in the 1 teaspoon salt, 1/4 teaspoon garlic powder, 1 tablespoon potato starch, 1 tablespoon cornstarch, 3 tablespoons rice flour, and 1 tablespoon water until you get a thick dough. If it’s too dry, add a little more water to make it workable. Shape the mixture into rectangular patties, place them on a lined plate, and pop them in the fridge for at least two hours to firm up.

4-After chilling, heat about an inch of oil peanut or safflower works best in a deep pan or non-stick skillet over medium-high heat. Fry the hash browns for 2 to 3 minutes on each side until they’re golden brown and crispy. Finally, drain them on a wire rack to get rid of any excess oil before serving. The total prep time is about 10 minutes, plus the two-hour chill, and cooking takes another 5 minutes, making it a quick win for any day.