Sam's Club Style Crispy Homemade Hash Browns
Recreate the viral, consistently sold-out large hash browns from Sam's Club at home for just a fraction of the cost. Crispy on the outside, tender on the inside, and seasoned to absolute perfection.
Sams Club giant hash browns have taken social media by storm, often selling out instantly and leaving fans searching everywhere for a fix. This homemade version captures that exact golden crunch and savory flavor using simple diced potatoes, butter, and cornstarch. Whether you choose to deep-fry them to traditional perfection or use an air fryer, this recipe lets you enjoy restaurant-quality breakfast treats right in your own kitchen.
Ingredients
- 4 peeled potatoes
- 30 g butter
- 1 bay leaf
- 1 tsp black pepper
- 1 tsp salt
- 3 tbsp cornstarch
- to taste ketchup
- to taste cooking oil
Instructions
- 1Dice the Potatoes
Take peeled potatoes and cut them into small dice using a kitchen knife on a wooden cutting board.
Tip: Cut the potatoes into uniform small dice so they cook evenly. - 2Rinse the Diced Potatoes
Pour water from a glass measuring cup into a bowl filled with diced potatoes to thoroughly rinse them and wash away excess starch.
Tip: Rinsing away the starch helps make the hash browns much crispier when fried. - 3Drain the Potato Dice
Pour the washed potato dice from the bowl into a metal mesh strainer to thoroughly drain excess water.
Tip: Ensure the potatoes are drained dry before cooking to avoid excess moisture in the pan. - 4Melt the Butter
Place a piece of yellow butter into a stainless steel wok on the stove and let it melt completely.
Tip: Heat the pan on medium so the butter melts without burning. - 5Stir-Fry the Potato Pieces
Add the drained diced potatoes into the pan with the melted butter, followed by a bay leaf, black pepper, and salt, then stir-fry until the potato pieces become semi-transparent.
Tip: Let the cooked potato pieces cool down slightly for later use after stir-frying. - 6Add Cornstarch
Add cornstarch into the bowl containing the cooked potato pieces and mix slowly until the mixture achieves a stringy, sticky consistency.
Tip: Mix gently and evenly so the cornstarch binds the potato dice together properly. - 7Press the potato mixture flat
Spread the mixed potato dice flat onto a cutting board covered with plastic wrap, then press them firmly to form a compact layer about one centimeter thick.
Tip: Make sure the thickness is even so the hash browns fry uniformly. - 8Shape the hash brown patties
Use a metal canned food container to press directly into the flattened potato mixture, cutting and shaping it into uniform rectangular hash brown patties.
Tip: If you dont have a container mold, a kitchen knife can also be used to cut them into shape. - 9Arrange the shaped patties
The cut rectangular potato patties are neatly organized and separated, ready to be transferred into hot oil for frying.
Tip: Handle the patties gently to keep them from breaking apart before frying. - 10Double-fry for crispiness
Submerge the hash brown patties into hot oil at 70-80% heat for a second round of quick frying until they turn golden and crispy, then remove them.
Tip: Double-frying at a higher temperature ensures an extra crispy exterior.
