Crispy Hash Browns

A plate of sunny-side up eggs, hashbrowns, bacon and ketchup.

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.

Course Breakfast, Side Dish, Snack

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 15

Total Time 25

Servings servings (3/4 cup each)

Calories 392kcal

Author Meggan Hill

Ingredients

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

US Customary - Metric

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 1/4 teaspoon salt and 1/8 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 1/4 teaspoon salt and 1/8 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

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

Nutrition