Now, the flip side needs its moment. While it cooks, season the cooked side. Don’t season the raw side before cooking—salt draws out moisture. We already banished moisture, remember?
Go heavy with salt and pepper. Really heavy. Frozen potatoes are bland sponges without it. I’m talking a generous pinch of kosher salt and a few grinds of black pepper.
If you’re feeling wild, add garlic powder, smoked paprika, or a tiny bit of cayenne. But never skip the salt. That’s the line between “meh” and “wow.”
The Finish Line & The Secret Weapon
Once the second side is equally crispy (another three to five minutes), get them out of the pan. Don’t let them hang out in the hot oil. Drain them on a paper towel for thirty seconds.
Want the ultimate hack? Right after you flip them, press down gently with a second spatula. This ensures maximum surface area contact. It’s like giving them a little potato hug.
Also, a fun fact: shredded hash browns crisp up more than patty-style. The extra edges catch the heat. So if you’re after maximum crunch, go for the loose shreds.
