The Best Crispy Hash Browns

Why You’ll Love This Recipe

The Best Crispy Hash Browns are golden, crunchy, and perfectly seasoned—everything you want in a breakfast side. With a fluffy interior and a crackling exterior, they pair wonderfully with eggs, bacon, or on their own. This simple method brings out the best in shredded potatoes, making them irresistible every time.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

russet potatoesbutter or oil (or a combination)saltonion powder (optional)peppercornstarch or flour (optional, for extra crispiness)

directions

Peel and grate the russet potatoes using a box grater or food processor.

Rinse the grated potatoes under cold water until the water runs clear to remove excess starch.

Drain well and squeeze out as much moisture as possible using a clean kitchen towel or paper towels.

Transfer the dried potatoes to a bowl and season with salt, pepper, and optional onion powder.

For added crispness, mix in a small amount of cornstarch or flour.

Heat butter or oil in a large non-stick or cast-iron skillet over medium-high heat.

Spread the potatoes evenly in the pan and press down with a spatula to form a compact layer.

Cook undisturbed for 5–7 minutes, or until the bottom is deeply golden and crispy.

Flip in sections or whole (if possible) and cook the other side for another 5–7 minutes.

Remove from the pan and drain on paper towels if needed.

Servings and timing

This recipe yields approximately 2–4 servings.Preparation time: 10 minutesCooking time: 10–14 minutesTotal time: 20–25 minutes

Variations

Add finely chopped onions or chives for extra flavor.

Stir in shredded cheese for a melty twist.

Use sweet potatoes instead for a different flavor profile.

Top with a fried egg or avocado slices for a complete meal.

storage/reheating

Store leftover hash browns in an airtight container in the refrigerator for up to 3 days.Reheat in a skillet or toaster oven for best crispness.Avoid microwaving as it softens the crispy texture.

FAQs

Why are my hash browns soggy?

Excess moisture is the main culprit—make sure to rinse and dry the potatoes thoroughly.

Can I make them ahead of time?

Yes, prep and store the grated, dried potatoes in water in the fridge for up to 1 day. Drain and dry before cooking.

Should I parboil the potatoes first?

Not necessary for this recipe—grated raw works best for crispiness.

Can I bake them instead?

Yes, but the stovetop yields crispier results.

Is oil or butter better?

A mix of both gives flavor and the best crisp texture.

Can I freeze cooked hash browns?

Yes, let them cool completely and freeze in a single layer, then reheat in a skillet or oven.

Do I need a non-stick pan?

It helps, but a well-seasoned cast iron pan works great too.

Can I use a food processor?

Absolutely—it saves time and gives evenly shredded potatoes.

What type of potato is best?

Russet potatoes are ideal due to their high starch content.

Can I add herbs or spices?

Yes, customize with paprika, garlic powder, thyme, or any herbs you like.

Conclusion

The Best Crispy Hash Browns are a breakfast classic that’s easy to master and even easier to love. With just a few ingredients and simple techniques, you’ll get perfectly golden results every time. Whether as a side or the star of the plate, these hash browns deliver satisfying crunch in every bite.

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