Crispy Hash Browns

Golden and perfectly crunchy on the outside with a soft, fluffy interior, these crispy hash browns are the ultimate breakfast side dish. Whether you’re pairing them with eggs or enjoying them on their own, they’re a deliciously satisfying treat.

Why You’ll Love This Recipe

• Achieves a restaurant-style crisp with simple home ingredients
• Easy to make with just a few steps
• Customizable with seasonings and add-ins
• Perfect for breakfast, brunch, or even a quick snack
• No special equipment required—just a skillet and some patience

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Russet potatoes
• Oil or clarified butter
• Salt
• Pepper
• Optional: onion powder, garlic powder

directions

1. Peel and shred the russet potatoes using a box grater or food processor.
2. Rinse the shredded potatoes under cold water to remove excess starch.
3. Drain and dry thoroughly using a clean kitchen towel or paper towels.
4. Season the potatoes with salt, pepper, and optional spices.
5. Heat oil or clarified butter in a large skillet over medium-high heat.
6. Spread the shredded potatoes evenly in the skillet, pressing down slightly.
7. Cook undisturbed for 3–5 minutes until the bottom is golden brown.
8. Flip in sections and cook the other side until equally crispy.
9. Remove and drain on paper towels before serving.

Servings and timing

• Yield: Serves 4
• Prep time: 10–15 minutes
• Cook time: 10–15 minutes
• Total time: 25–30 minutes

Variations

• Waffle-iron hash browns: Cook in a waffle iron for extra crispy results.
• Add vegetables: Mix in chopped onions, bell peppers, or carrots.
• Cheesy version: Stir in shredded cheese just before cooking.
• Seasoned: Add paprika, cayenne, or fresh herbs for more flavor.

storage/reheating

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in a skillet or toaster oven to restore crispiness.
• Not ideal for freezing—texture may become mushy.

FAQs

Can I use a different type of potato?

Russet potatoes are best for their starch content and crisp texture, but Yukon Golds can also work with a slightly softer result.

Why do I need to rinse the shredded potatoes?

Rinsing removes excess starch, which helps them brown more evenly and prevents sticking.

How do I get them really crispy?

The key is drying the potatoes thoroughly and cooking them in a hot, well-oiled skillet without flipping too early.

Can I make them ahead of time?

You can shred and soak the potatoes in water in the fridge for up to 24 hours. Drain and dry before cooking.

What type of oil is best?

Use neutral oils with a high smoke point, like canola, vegetable, or avocado oil. Clarified butter also adds flavor and browns well.

Do I need a non-stick or cast-iron skillet?

Either works. Cast iron retains heat better and creates a beautiful crust, but non-stick makes flipping easier.

How thick should I make the hash browns?

A thinner layer yields more crispiness, while a thicker layer gives a mix of crispy edges and tender inside.

Can I bake them instead?

Baking is possible, but they won’t be as crispy. Spread on a parchment-lined sheet and bake at 400°F until browned.

What do I serve with hash browns?

Perfect with eggs, bacon, avocado toast, or as a side to any breakfast or brunch spread.

Why did my hash browns turn gray?

This usually happens if the shredded potatoes are exposed to air for too long. Soaking in water right after shredding helps prevent this.

Conclusion

Crispy hash browns are a classic comfort food that’s simple to make and incredibly satisfying. With the right techniques and ingredients, you can achieve golden perfection every time. Serve them fresh and hot for the best experience—and watch them disappear fast.

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