Crispy Golden Hash Browns

There's nothing quite like the sizzle of homemade hash browns in a skillet, promising a perfectly crispy and satisfying start to the day. This recipe guides you through creating flawless, golden-brown shredded potatoes that are tender on the inside and delightfully crunchy on the outside. Move beyond the frozen variety and discover how simple it is to craft this quintessential American breakfast classic right in your own kitchen.

Pin It

The magic lies in transforming the humble potato into a breakfast star. By grating russet potatoes, thoroughly drying them, and pan-frying them in a combination of butter and oil, you achieve that coveted texture and rich flavor. The optional addition of finely chopped onion adds a subtle, savory depth.

Ingredients

• Potatoes
• 4 medium russet potatoes, peeled
• Vegetables & Aromatics
• 1 small onion, finely chopped (optional)
• Fats & Seasoning
• 3 tbsp unsalted butter
• 2 tbsp vegetable oil
• 1 tsp salt
• ½ tsp freshly ground black pepper

Instructions

Step 1

Grate the potatoes using a box grater or food processor.

Step 2

Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible. This helps ensure crispiness.

Step 3

In a large bowl, toss the potatoes with onion (if using), salt, and pepper.

Step 4

Heat 1½ tbsp butter and 1 tbsp oil in a large nonstick skillet over medium-high heat.

Step 5

Add half the potato mixture to the skillet, spreading it into a thin, even layer. Press gently with a spatula.

Step 6

Cook undisturbed for 5–7 minutes, until the bottom is golden brown and crisp.

Step 7

Carefully flip the hash browns, adding a little more butter/oil if needed, and cook the other side for another 5–7 minutes.

Step 8

Remove to a paper towel-lined plate. Repeat with remaining potatoes.

Step 9

Serve hot, optionally garnished with chopped chives or parsley.

Zusatztipps für die Zubereitung

For extra crispiness, you can soak the grated potatoes in cold water after shredding to remove more starch. Ensure they are dried completely with a kitchen towel before cooking.

Varianten und Anpassungen

Try mixing in shredded cheddar cheese or finely chopped herbs like chives or parsley directly into the potato mixture for added flavor. For a vegan version, use only oil or a plant-based butter substitute.

Serviervorschläge

These hash browns are the perfect accompaniment to a classic American breakfast. Serve them alongside fried or scrambled eggs, crispy bacon, sausage links, or smoked salmon.

Pin It

Enjoy this simple yet profoundly satisfying recipe that brings the comforting flavors of a diner breakfast right to your home. Once you master this technique, you'll never look back.

Recipe Questions

→ Why do my hash browns turn out soggy?

Soggy hash browns usually result from excess moisture in the potatoes. Always squeeze the grated potatoes thoroughly in a clean kitchen towel or cheesecloth to remove as much liquid as possible before cooking. This step is crucial for achieving crispy results.

→ Should I soak the potatoes before making hash browns?

Soaking shredded potatoes in cold water for 10–15 minutes removes excess starch, which can help prevent sticking and improve crispiness. However, you must dry them extremely well after soaking—squeeze out all moisture before cooking.

→ Can I make hash browns ahead of time?

You can grate and squeeze the potatoes several hours ahead, storing them in water in the refrigerator. Drain and dry thoroughly before cooking. Cooked hash browns reheat well in a 375°F oven for 10 minutes to restore crispiness.

→ What's the best potato variety for hash browns?

Russet potatoes are ideal due to their high starch content and low moisture. They produce the crispiest results. Yukon Gold works but may yield slightly softer hash browns. Avoid waxy potatoes like red potatoes or new potatoes.

→ Can I freeze hash browns?

Yes! Cook the hash browns completely, let cool, then freeze in single layers on baking sheets. Transfer to freezer bags once frozen. Reheat in a 400°F oven for 10–15 minutes until hot and crispy. No need to thaw first.

→ Why use both butter and oil?

Butter provides rich flavor while oil has a higher smoke point, preventing burning at medium-high heat. The combination creates perfectly golden, flavorful hash browns without the risk of scorching that pure butter would cause.