Chick-fil-A Hash Browns (Restaurant Copycat)

Nutrition Facts

Instructions

1. 1Peel the russet potatoes and shred them using the large holes of a box grater or a food processor fitted with the shredding disc. Work quickly to prevent the potatoes from oxidizing and turning brown.
2. 2Transfer the shredded potatoes immediately to a clean kitchen towel or several layers of paper towels. Wrap tightly and squeeze firmly over the sink to remove as much moisture as possible - this is the most critical step for achieving crispy hash browns. You should extract at least 2-3 tablespoons of liquid.
3. 3Place the dried potato shreds in a mixing bowl. Sprinkle the salt, black pepper, onion powder, and garlic powder over the potatoes. Toss gently with your hands to distribute the seasonings evenly throughout.
4. 4Heat the peanut oil in a 10-inch cast iron skillet over medium-high heat until it reaches 350-375°F. The oil should shimmer but not smoke. Add the butter to the oil and swirl to combine, creating a rich cooking fat blend.
5. 5Divide the seasoned potato mixture into 4-6 portions depending on your desired patty size. Take one portion and loosely form it into a round, flat patty about ½-inch thick. Don't compress too firmly - you want a loose structure that allows oil to penetrate.
6. 6Carefully place 2-3 patties in the hot oil, ensuring they don't touch. Use a spatula to gently press down on each patty, helping to bind the shreds together while maintaining airiness. Cook undisturbed until the bottom turns deep golden brown and crispy, about 4-6 minutes.
7. 7Flip each hash brown carefully using a wide spatula. Press gently again and cook the second side until equally golden and crispy, another 4-6 minutes. The edges should appear lacy and deeply browned.
8. 8Transfer the finished hash browns to a paper towel-lined plate to drain excess oil briefly. Serve immediately while piping hot and at peak crispiness. Repeat the frying process with remaining patties, adjusting heat as needed to maintain consistent temperature.