Crispy Hash Browns

Crispy hash browns are a breakfast classic that comes down to a few simple techniques. When done right, they’re golden and crunchy on the outside, tender inside, and made with nothing more than potatoes, butter, and salt.

This method keeps things straightforward and reliable, using a skillet and a single flip to create hash browns that hold together and crisp evenly.

Meggan’s Notes

Good hash browns don’t require a long ingredient list, but they do benefit from a little attention to technique. The key is removing as much moisture as possible from the potatoes before they ever hit the pan.

By squeezing the shredded potatoes thoroughly and cooking them in a single, pressed layer, the hash browns develop a crisp crust while staying tender inside. A simple flip finishes the job, giving you evenly browned hash browns that are easy to slice and serve.

Why This Recipe Works

• Russet potatoes have a high starch content, which helps the hash browns crisp properly.
• Soaking briefly and drying the potatoes removes excess surface starch and moisture.
• Squeezing out the liquid prevents steaming and encourages browning.
• Cooking in one pressed layer allows the potatoes to form a cohesive, crispy crust.
• Butter added in stages ensures even browning on both sides.

Hash Brown Ingredients

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

• Russet potatoes: Best for hash browns because they crisp well and hold together.
• Butter: Adds flavor and helps the potatoes brown evenly.
• Salt and pepper: Season lightly while cooking, then adjust to taste at the end.

How to Make Crispy Hash Browns

1. Remove potatoes from the water and pat dry. Set a box grater over a clean kitchen towel. Using the largest holes on the box grater, shred the potatoes.

2. Remove the grater and wrap the shredded potatoes tightly in the towel. Standing over the kitchen sink or a bowl, twist the towel to squeeze, removing as much water as possible.

3. In a large skillet over medium-high heat, melt 1 tablespoon butter. When the foaming has subsided, add potatoes and spread them into an even layer.

4. Press down on the potatoes firmly to flatten, then sprinkle with salt and pepper (I like ¼ teaspoon salt and ⅛ teaspoon pepper). Reduce the heat to medium and continue cooking until the bottom is golden brown and crisp, about 5 minutes. Place a large plate or a lid over the top of the skillet.

5. Using an oven mitt and holding the plate securely, flip the skillet over to invert the potatoes.

6. Remove the skillet so the potatoes are on the plate, browned-side up.

7. Return the skillet to medium-high heat on the stove and add the remaining 1 tablespoon of butter. When the foaming subsides, slide the potatoes back into the pan, browned side up. Press down on the potatoes to flatten and season with salt and pepper (I like ¼ teaspoon salt and ⅛ teaspoon pepper).

8. Continue cooking until the other side of the potatoes is golden brown and crispy, about 5 minutes longer. Serve directly from the skillet or slide onto a cutting board and cut into pieces.

Crispy Hash Brown Tips and Variations

• Yield: This recipe makes about 1 ½ cups of hash browns. It’s enough for 2 servings, ¾ cups each.
• Extra crisp: Let the potatoes cook undisturbed until deeply golden before flipping.
• No flipping stress: Use a large plate or skillet lid to make the flip easier and safer.
• Flavor boost: Add a pinch of garlic powder or onion powder with the seasoning.
• Serving ideas: Serve with eggs, bacon, or as a base for breakfast bowls.
• Make it cheesy: Sprinkle with shredded cheese during the last minute of cooking.

How to Store Crispy Hash Browns

• Refrigerator: Store leftover hash browns in an airtight container for up to 2 days. Reheat in a skillet to restore crispness.
• Freezer: Freezing is not recommended, as the texture will suffer.

Crispy Hash Browns

By Meggan Hill

These crispy hash browns are made with shredded russet potatoes cooked in butter until golden and tender. A simple skillet method delivers classic results every time.

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings 2 servings (¾ cup each)

Course Breakfast, Side Dish, Snack

Cuisine American

Calories 392

5 from 1 vote

ReviewPrint

Ingredients 

US CustomaryMetric

• ▢ 2 large russet potatoes peeled, rinsed, and submerged in water (about 1 pound, see note 1)
• ▢ 2 tablespoons butter
• ▢ Salt and freshly ground black pepper

Instructions 

• Remove potatoes from the water and pat dry. Set a box grater over a clean kitchen towel. Using the largest holes on the box grater, shred the potatoes.
• Remove the grater and wrap the shredded potatoes tightly in the towel. Standing over the kitchen sink or a bowl, twist the towel to squeeze, removing as much water as possible.
• In a large skillet over medium-high heat, melt 1 tablespoon butter. When the foaming has subsided, add potatoes and spread into an even layer.
• Press down on the potatoes firmly to flatten, then sprinkle with salt and pepper (I like ¼ teaspoon salt and ⅛ teaspoon pepper). Reduce heat to medium and continue cooking until the bottom is golden brown and crisp, about 5 minutes.
• Place a large plate or a lid over the top of the skillet. Using an oven mitt and holding the plate securely, flip the skillet over to invert the potatoes on to the plate.
• Return the skillet to medium-high heat on the stove and add the remaining 1 tablespoon butter. When the foaming subsides, slide the potatoes back into the pan, browned side up. Press down on the potatoes to flatten and season with salt and pepper (I like ¼ teaspoon salt and ⅛ teaspoon pepper).
• Continue cooking until the other side of the potatoes is golden brown and crispy, about 5 minutes longer. Serve directly from the skillet or slide onto a cutting board and cut into pieces.

Notes

1. Russet potatoes: Best for hash browns because they crisp well and hold together.

Nutrition

Serving: 0.75 cupsCalories: 392kcalCarbohydrates: 67gProtein: 8gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 30mgSodium: 108mgPotassium: 1542mgFiber: 5gSugar: 2gVitamin A: 354IUVitamin C: 21mgCalcium: 51mgIron: 3mg

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