If you love that irresistible crispy texture with a tender center, this recipe is for you. Homemade hash browns are far superior to frozen versions, and they’re easy to make once you know the key steps. Plus, they’re budget-friendly, naturally gluten-free, and go with almost any main dish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
russet potatoes salt black pepper cooking oil or butter (or a combination) optional: onion, garlic powder, paprika
Directions
Peel the potatoes and grate them using a box grater or food processor.
Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is key for crispiness.
Transfer the dry potatoes to a bowl and season with salt, pepper, and any optional spices or finely chopped onion.
Heat oil or butter in a large skillet over medium-high heat.
Add the potatoes in a thin, even layer. Press down with a spatula to flatten.
Cook undisturbed for about 5–7 minutes until the bottom is golden brown and crispy.
Flip carefully and cook the other side for another 4–6 minutes.
Transfer to a paper towel-lined plate to drain excess oil, then serve hot.
Servings and timing
This recipe makes 2–3 servings. Prep time: 10 minutes Cook time: 12–15 minutes Total time: 25 minutes
Variations
Cheesy Hash Browns: Add shredded cheddar cheese before the final minute of cooking.
Spicy Hash Browns: Mix in diced jalapeños or a dash of cayenne pepper.
Hash Brown Patties: Form into patties before frying for a more uniform shape.
Veggie Blend: Add grated zucchini or carrots for extra nutrients.
Herbed Hash Browns: Mix in fresh or dried herbs like parsley, rosemary, or thyme.
Storage/Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, crisp them in a skillet over medium heat or in an oven at 375°F (190°C) for 10 minutes. Avoid the microwave as it softens the texture.
FAQs
Why are my hash browns not crispy?
Excess moisture is usually the culprit. Be sure to squeeze out the grated potatoes thoroughly.
Can I use other types of potatoes?
Russet potatoes work best due to their high starch content, but Yukon Golds can also be used.
Should I soak the potatoes before cooking?
Soaking is optional but helps remove excess starch. Be sure to dry them completely after soaking.
Can I bake hash browns instead?
Yes, spread them on a parchment-lined baking sheet and bake at 425°F (220°C) for 20–25 minutes, flipping halfway.
Can I freeze hash browns?
Yes, par-cook them, let cool, and freeze in a single layer. Reheat from frozen in a skillet or oven.
What oil is best for frying?
Use a neutral oil with a high smoke point like vegetable, canola, or avocado oil.
How do I keep them from falling apart?
Make sure the layer isn’t too thick, press down firmly with a spatula, and don’t flip too early.
Can I make them in advance?
You can grate and dry the potatoes ahead of time and store them in the fridge for up to 24 hours.
Is it okay to add egg or flour?
Some recipes use a bit of egg or flour as a binder, but traditional hash browns don’t require them.
What goes well with hash browns?
Serve with eggs, bacon, sausage, avocado toast, or as a base for a breakfast bowl.
Conclusion
Crispy Hash Browns are a simple yet satisfying recipe that turns humble potatoes into something truly special. With just a few steps and the right technique, you can enjoy golden, crunchy hash browns that rival your favorite diner’s version—right at home.
Crispy Hash Browns are golden on the outside, tender on the inside, and made from simple ingredients. Perfect for breakfast or as a savory side, they bring diner-style flavor and crunch to your home kitchen.
Author:Catherine
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:2–3 servings
Category:Breakfast
Method:Frying
Cuisine:American
Diet:Gluten Free
Ingredients
2 large russet potatoes
1/2 tsp salt
1/4 tsp black pepper
2–3 tbsp cooking oil or butter (or a mix)
Optional: 1/4 small onion, finely chopped
Optional: 1/4 tsp garlic powder
Optional: 1/4 tsp paprika
Instructions
Peel the russet potatoes and grate them using a box grater or food processor.
Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible.
Transfer the dry potatoes to a bowl and season with salt, pepper, and optional spices or chopped onion.
Heat oil or butter in a large skillet over medium-high heat.
Add the potatoes in a thin, even layer and press down with a spatula to flatten.
Cook undisturbed for 5–7 minutes, until the bottom is golden brown and crispy.
Carefully flip and cook the other side for 4–6 minutes, until crisp and cooked through.
Transfer to a paper towel-lined plate to drain excess oil. Serve hot.
Notes
Squeeze the potatoes very well to remove all moisture—this is essential for crispiness.Do not overcrowd the pan—work in batches if needed.For patties, form hash browns into rounds before cooking.Use a nonstick or well-seasoned cast iron skillet for best results.
