Simple, Crisp, and Made by Hand
Hash browns are a simple dish made from just a few ingredients.
Because of that, how you cut the potatoes matters.
A Nakiri knife is ideal for this recipe.
Its straight edge and wide blade make it easy to cut potatoes into fine, even strips.
This recipe focuses on texture, not speed.
Take your time, cut by hand, and enjoy the process.
Ingredients (Serves 1–2)
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Potatoes: 3 medium (about 400 g)
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Salt: a small pinch
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Black pepper: to taste
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Olive oil: 3–4 tablespoons
Key Points
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Cut the potatoes as thin and even as possible
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Do not soak them in water
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Use enough oil to cook until crisp
The natural starch helps everything hold together.
How to Make
1. Cut the potatoes
Using a Nakiri knife, cut the potatoes into very thin strips.
Do not rinse them in water.
2. Season
Place the potatoes in a bowl.
Add salt and black pepper, and mix gently.
3. Heat the oil
Heat 1 tablespoon of olive oil in a frying pan over medium heat.
4. Cook
Add the potatoes to the pan and spread them evenly.
Pour another tablespoon of oil around the edge of the pan.
Press lightly to shape, but do not move them too much.
5. Brown both sides
Cook over medium-low heat for about 5 minutes until the bottom is golden.
Flip carefully, add 1–2 more tablespoons of oil, and cook for another 8–10 minutes.
Cook until both sides are crisp and well browned.
It's also delicious with ketchup.
Why a Nakiri Works Well
A Nakiri knife is designed for vegetables.
Its flat blade allows you to cut straight down, creating even strips without crushing the potato.
Good cutting leads to good texture.
This is a dish where the knife truly makes a difference.