Julia Child’s Hash Browns


  • 1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
  • 4 cups water
  • 1 teaspoon kosher salt, plus more to season
  • 2 tablespoons vegetable oil
  • 2 tablespoons unsalted butter, divided
  • Freshly ground black pepper


  1. Put the potatoes in a medium saucepan, add 4 cups of water and 1 teaspoon salt, and bring to a boil. Simmer, partially covered, until almost tender. Drain and pat dry.
  2. Heat a 10-inch nonstick skillet. Add the vegetable oil and 1 tablespoon of the butter. When the foam subsides, add the potatoes and cook, tossing, until lightly golden.
  3. Season with salt and pepper and roughly mash the potatoes with a spatula. Dot the remaining 1 tablespoon of butter over the potatoes, cover, and cook until crusty on the bottom, about 3 minutes.
  4. Slide the potatoes onto a plate and invert them back into the pan. Cook until the underside is nice and crusty.
  5. Slide the potatoes onto a platter and serve.


  • For the crispiest hash browns, be sure to thoroughly pat the potatoes dry.

Source: Food and Wine – Julia Child’s Hash Browns