Smoked Hashbrowns

How to Make Smoked Hashbrowns

1. 1

   Step 1: Shred and season the potatoes

   Shred the peeled russet potatoes on a box grater or in a food processor; finely dice the yellow onion. Place the shredded potatoes in a large bowl of cold water and swish to remove excess starch, then drain and squeeze out as much moisture as possible using a clean towel or cheesecloth. Toss the dried shreds with kosher salt, black pepper and smoked paprika until evenly coated.

   For this step

   • 1 1/2 lbRusset potatoes, peeled and shredded
   • 1 tspKosher salt
   • 1/2 tspFreshly ground black pepper
   • 1 tspSmoked paprika
   • 1 smallYellow onion, finely diced
   
2. 2

   Step 2: Oil and arrange in skillet or tray

   Toss the seasoned potato mixture with the vegetable oil to help promote browning and even smoke penetration. Transfer the potatoes to a well-seasoned cast-iron skillet, perforated pan, or a shallow foil pan and press into an even 1/2- to 3/4-inch layer so it holds together while smoking.

   For this step

   • 2 tbspVegetable oil (or neutral oil)
3. 3

   Step 3: Cold smoke then low-and-slow

   Preheat your smoker to 225°F (107°C) using a mild hardwood (apple, cherry, or oak). Place the skillet in the smoker and smoke for 60 minutes, uncovered, until the potatoes are tender and have taken on a pronounced smoky aroma.
   
4. 4

   Step 4: Raise heat and add butter for crisping

   Increase the smoker (or move to a hotter zone) to 425°F (218°C). Dot the top of the potatoes with the small pats of butter and return to the smoker for 12–15 minutes, or until the top becomes golden and crisped to your preference.

   For this step

   • 2 tbspUnsalted butter, cut into small pats
   
5. 5

   Step 5: Finish with cheese and herbs

   If using cheddar, sprinkle it evenly across the hot potatoes and let residual heat melt it for 1–2 minutes; you can return to the smoker for a minute if needed. Scatter the sliced chives on top and taste for seasoning, adding a pinch more salt or pepper if desired.

   For this step

   • 1/2 cupSharp cheddar cheese, shredded (optional)
   • 2 tbspFresh chives, thinly sliced (for garnish)
   
6. 6

   Step 6: Rest, slice and serve

   Let the hashbrowns rest for 3–5 minutes so they firm up slightly, then slice into wedges or fluff with a spatula and serve hot. These pair beautifully with eggs, bacon, or smoked sausages and reheat well in a hot skillet for leftovers.

1. Shred the peeled russet potatoes on a box grater or in a food processor; finely dice the yellow onion. Place the shredded potatoes in a large bowl of cold water and swish to remove excess starch, then drain and squeeze out as much moisture as possible using a clean towel or cheesecloth. Toss the dried shreds with kosher salt, black pepper and smoked paprika until evenly coated.
2. Toss the seasoned potato mixture with the vegetable oil to help promote browning and even smoke penetration. Transfer the potatoes to a well-seasoned cast-iron skillet, perforated pan, or a shallow foil pan and press into an even 1/2- to 3/4-inch layer so it holds together while smoking.
3. Preheat your smoker to 225°F (107°C) using a mild hardwood (apple, cherry, or oak). Place the skillet in the smoker and smoke for 60 minutes, uncovered, until the potatoes are tender and have taken on a pronounced smoky aroma.
4. Increase the smoker (or move to a hotter zone) to 425°F (218°C). Dot the top of the potatoes with the small pats of butter and return to the smoker for 12–15 minutes, or until the top becomes golden and crisped to your preference.
5. If using cheddar, sprinkle it evenly across the hot potatoes and let residual heat melt it for 1–2 minutes; you can return to the smoker for a minute if needed. Scatter the sliced chives on top and taste for seasoning, adding a pinch more salt or pepper if desired.
6. Let the hashbrowns rest for 3–5 minutes so they firm up slightly, then slice into wedges or fluff with a spatula and serve hot. These pair beautifully with eggs, bacon, or smoked sausages and reheat well in a hot skillet for leftovers.