Hash Browns are a classic breakfast favorite featuring crispy, golden-brown shredded or diced potatoes. Crispy on the outside and tender on the inside, they’re a comforting, versatile side that pairs perfectly with eggs or breakfast sandwiches.
Why You’ll Love This Recipe
Homemade hash browns are far superior to store-bought frozen versions. They’re crispy, flavorful, and easy to make with simple ingredients. Plus, you can customize them with onions, peppers, cheese, or herbs to suit your taste.
Ingredients
- 4 medium russet potatoes (about 2 pounds / 900 g), peeled or unpeeled
- 1 small onion, finely grated or diced (optional)
- 2–3 tablespoons vegetable oil, butter, or a mix of both
- Salt, to taste
- Black pepper, to taste
- Optional: paprika, garlic powder, or fresh herbs for extra flavor
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the potatoes:
Peel (optional) and shred the potatoes using a box grater or food processor. - Remove excess moisture:
Place the shredded potatoes in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. Removing moisture helps them crisp up. - Optional – mix with onion:
If using, mix in the finely grated onion with the shredded potatoes. - Heat the pan:
Heat oil, butter, or a combination in a large skillet over medium heat. - Cook the hash browns:
Spread the shredded potatoes evenly in the skillet. Press down slightly with a spatula. Cook for 5–7 minutes without stirring until the bottom is golden brown and crispy. - Flip and cook the other side:
Carefully flip sections of the hash browns using a spatula or flip the entire batch in halves. Cook another 5–7 minutes until golden brown and crisp on the other side. - Season and serve:
Season with salt, black pepper, and optional spices or herbs. Serve hot as a side dish or breakfast favorite.
Servings and timing
This recipe serves 3–4 people.
Preparation time: 10 minutes
Cooking time: 15–20 minutes
Total time: 25–30 minutes
Variations
- Cheesy Hash Browns: Add shredded cheddar or mozzarella cheese during the last 2 minutes of cooking.
- Herb Hash Browns: Mix in fresh parsley, chives, or rosemary for added flavor.
- Spicy Hash Browns: Add a pinch of cayenne, chili powder, or smoked paprika.
- Vegetable Hash Browns: Mix in finely diced bell peppers, zucchini, or spinach.
- Oven-Baked Hash Browns: Spread shredded potatoes on a baking sheet, drizzle with oil, and bake at 425°F (220°C) for 20–25 minutes, flipping halfway through.
Storage/Reheating
Store leftover hash browns in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat to restore crispiness or in the oven at 375°F (190°C) for 10–12 minutes. Avoid microwaving if you want them to stay crispy.
FAQs
Can I use frozen hash browns?
Yes, thaw and squeeze out excess moisture before cooking.
Do I need to peel the potatoes?
Peeling is optional; leaving the skin on adds texture and nutrients.
Can I make them ahead of time?
Yes, shred and store in water in the refrigerator for up to 24 hours, then drain and cook.
How do I make them extra crispy?
Remove excess moisture and cook over medium-high heat in a well-oiled skillet. Avoid overcrowding the pan.
Can I use a different type of potato?
Russet potatoes work best for crispiness, but Yukon Gold can also be used for a creamier texture.
Can I bake them instead of frying?
Yes, bake at 425°F (220°C) for 20–25 minutes, flipping halfway through.
How do I prevent them from sticking?
Use enough oil or butter and let them cook without moving too early.
Can I add spices?
Yes, paprika, garlic powder, onion powder, or chili flakes work well.
Can I freeze hash browns?
Yes, cook them first, cool completely, then freeze in an airtight container for up to 2 months.
How long do they last in the fridge?
Up to 2 days in an airtight container. Reheat in a skillet or oven for best results.
Conclusion
Crispy, golden hash browns are a versatile and satisfying addition to any meal. Quick to prepare, customizable with herbs, spices, or vegetables, and perfect alongside eggs or sandwiches, this classic breakfast favorite never disappoints.
Print
Hash Browns
- Total Time: 25 minutes
- Yield: 2 servings
- Diet: Vegetarian
Description
Crispy golden Hash Browns are a breakfast classic made from grated potatoes pan-fried until crunchy on the outside and tender inside. They’re quick, simple, and pair perfectly with eggs, or as a side dish.
Ingredients
- 2 large russet potatoes
- 2 tablespoons unsalted butter (or oil)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1/4 teaspoon garlic powder or onion powder
Instructions
- Peel and grate the potatoes using a box grater or food processor.
- Rinse grated potatoes under cold water to remove excess starch, then squeeze out as much moisture as possible using a clean towel.
- Heat butter (or oil) in a large skillet over medium-high heat.
- Spread grated potatoes evenly in the skillet and press down gently with a spatula.
- Season with salt, pepper, and optional seasonings.
- Cook undisturbed for 5–7 minutes until the bottom is golden and crispy.
- Flip carefully and cook the other side for another 5–7 minutes until crispy and cooked through.
- Transfer to a plate and serve hot.
Notes
- Removing excess moisture is key to extra crispy hash browns.
- You can shape them into patties or cook them loose, restaurant-style.
- Try mixing in shredded cheese or onions for variation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 220
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 20mg
