Tim Chin is a professional cook and writer who has contributed to Serious Eats and America’s Test Kitchen. A graduate of The International Culinary Center, Tim has cooked at restaurants in New York and Boston, working at Rouge Tomate, Northern Spy, and BiSq.

Tim Chin

We love a good hash brown—crispy, golden brown, just greasy enough, the perfect sidekick to any morning fast-food run. But what if we took all those qualities and engineered in even more texture? Just like the ones at your favorite fast food joint, these are super crispy, but because we leverage a little starch science and use a combination of mashed and grated potato, and pure potato starch, they’ve also got a unique texture that’s reminiscent of mochi. Extra crispy, pleasantly chewy and stretchy, with perfectly textured shreds of potato, it’s the upgrade you never knew hash browns needed.

Crispy-Chewy Hash Browns