I would call these “home fries” rather than hash browns personally.

I’ve had much success with two methods.

I’ve prepared them in a commercial kitchen in large batches by baking whole potatoes in an oven, peeling, dicing, seasoning, then frying individual portions in butter or oil until crisp.

At home I prefer to microwave the whole potato (poking holes in it so it doesn’t explode) until tender instead of using the oven.

These two-part cooking techniques are the best way to ensure a doneness in the middle that allows you to focus on building your crust as desired. Deep frying works just fine, but again I’d suggest cooking through first.

I would call these “home fries” rather than hash browns personally.

I’ve had much success with two methods.

I’ve prepared them in a commercial kitchen in large batches by baking whole potatoes in an oven, peeling, dicing, seasoning, then frying individual portions in butter or oil until crisp.

At home I prefer to microwave the whole potato (poking holes in it so it doesn’t explode) until tender instead of using the oven.

These two-part cooking techniques are the best way to ensure a doneness in the middle that allows you to focus on building your crust as desired. Deep frying works just fine, but again I’d suggest cooking through first.

I would advise against boiling. Adding moisture to the potato is counter productive to your goal of a crispy finish.