Gordon Ramsay’s hash brown recipe has easy tip to make them ‘seriously crispy’

Gordon Ramsay explains the best way to flip a hash brown

There is nothing better than crunchy golden hashbrowns to start the day and they can easily be made from scratch.

Hash browns can be cooked up within minutes with six ingredients you likely already have in your kitchen.

Like roast potatoes, hashbrowns become taster the crispier and better seasoned they are, and cooking legend Gordon Ramsay has perfected this recipe to make them even more delicious. .

In a video online, Gordon said his first piece of advice for making the best hashbrowns was to buy the correct potatoes, but has more tips to make perfectly golden, crispy and crunchy, hashbrowns.

Gordon said: “The secret to a great hashbrown is the potatoes. I prefer using really nice waxy potatoes. They cook better but more importantly, they hold themselves together.”

How to make Gordon Ramsay’s crispy hashbrowns


  • Four potatoes
  • One onion
  • Cayenne pepper
  • Butter
  • Olive oil
  • Salt and pepper

Kitchen equipment:

  • Grater
  • Colander
  • Mixing bowl
  • Large pan

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To begin, prepare both your onion and potatoes by peeling them. Instead of chopping them up, use a grater to finely grate your potatoes.

Gordon said: “We’re going to grate them [because] the potatoes get crispy. Really nice and crispy. Seriously crispy.”

Next, grate the onion as well. Place both your potato and onion gratings in a colander on top of a mixing bowl. Season well with salt, pepper, olive oil and cayenne pepper.

Use your hands to mix the potatoes and onion and squeeze the mixture to get all the excess water out of them. Gordon explained: “The more liquid you remove, the crispier your hashbrowns will be.”

Now it is time to cook. Place a large pan on the stove and pour in “a good glug” of olive oil. Wait for your pan to heat up and then add your potato and onion mixture to the pan.

Make sure to press down on the mixture using a spoon to flatten it and pat it down.

Around the outside of the hashbrown place small knobs of butter. Gordon said: “That gets the onions caramelized.”

Once the hashbrown has been cooking for a few minutes, it needs to be flipped like a pancake.

Gordon’s “quick and easy” way to turn flip to turn the hashbrown is to place a plate on top of the pan. Carefully flip over the pan so the hashbrown goes on the plate, and then slide the hashbrown back into the pan with the uncooked side touching the bottom of the pan.

Let the hashbrowns cook for a few minutes and slide onto a plate. Your perfectly crispy hashbrowns are now ready to serve.

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