Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 lb (680 g) russet potatoes, about 3 medium
- 2 tbsp neutral oil (canola, vegetable, or avocado)
- 3 tbsp unsalted butter, divided
- 3/4 tsp fine sea salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 1/4 tsp garlic powder (optional)
- 1/4 tsp smoked or sweet paprika (optional)
- 2 tbsp finely chopped onion or green onion (optional)
Do This
- 1. Scrub and peel potatoes if desired. Shred on the large holes of a box grater directly into a bowl of cold water.
- 2. Swish, drain, and rinse potatoes until water runs mostly clear; soak 5 minutes, then drain well.
- 3. Squeeze potatoes very dry in a clean dish towel or paper towels until almost no moisture remains.
- 4. Toss dried shreds with salt, pepper, and any optional seasonings or finely chopped onion.
- 5. Heat a 10–12 inch heavy skillet over medium heat. Add oil and 2 tbsp butter; when sizzling, add potatoes in an even 1/2-inch layer.
- 6. Press gently with a spatula. Cook undisturbed 6–8 minutes until deep golden and lacy at the edges.
- 7. Dot top with remaining 1 tbsp butter. Flip in sections, cook 5–7 minutes more until crisp outside and tender inside. Season and serve hot.
Why You’ll Love This Recipe
- Golden, crunchy, diner-style hash browns with lacy edges and soft, fluffy centers.
- Simple pantry ingredients and straightforward techniques any home cook can master.
- Cooked in a single skillet, perfect for lazy weekend breakfasts or hearty dinners.
- Easily customizable with onions, cheese, herbs, or spices.
Grocery List
- Produce: Russet potatoes, yellow onion or green onions (optional), fresh chives or parsley (optional garnish)
- Dairy: Unsalted butter, shredded cheese (optional, for variation)
- Pantry: Neutral cooking oil, fine sea salt, black pepper, garlic powder (optional), smoked or sweet paprika (optional), hot sauce or ketchup (optional for serving)
Full Ingredients
For the Homestyle Hash Browns
- 1 1/2 pounds (680 g) russet potatoes, about 3 medium
- 2 tablespoons neutral oil (canola, vegetable, or avocado)
- 3 tablespoons unsalted butter, divided
- 3/4 teaspoon fine sea salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder (optional, for subtle savoriness)
- 1/4 teaspoon smoked or sweet paprika (optional, for color and mild flavor)
- 2 tablespoons very finely chopped yellow onion or green onion (optional, for a classic diner taste)
To Serve (Optional)
- Chopped fresh chives or parsley
- Ketchup, hot sauce, or salsa
- Fried or scrambled eggs, bacon, or sausage on the side
Step-by-Step Instructions
Step 1: Choose and Prep the Potatoes
Select firm, smooth russet potatoes with no green spots or major blemishes. Russets are ideal because their high starch and low moisture content create those coveted crispy, lacy edges while keeping the centers tender.
Scrub the potatoes well under cool running water. You can peel them for a classic diner look, or leave the skins on for a more rustic, homestyle texture and extra flavor. As you prep, keep the potatoes whole and submerged in a bowl of cold water to prevent browning until you are ready to shred.
Step 2: Shred and Rinse Away Excess Starch
Working with one potato at a time, shred it on the large holes of a box grater. For the best texture, grate along the long side of the potato to create long shreds. Let the shreds fall directly into a large bowl of very cold water.
Once all potatoes are shredded, use your hands to swish the shreds around in the water. This releases surface starch that can make hash browns gummy instead of crisp. Pour off the cloudy water through a strainer, then refill the bowl with fresh cold water and swish again. Repeat until the water is mostly clear, usually 2–3 changes. Finally, let the potatoes soak for 5 minutes, then drain thoroughly in a colander.
Step 3: Dry the Potatoes Thoroughly
Spread a clean kitchen towel (or several layers of paper towels) on the counter. Pile the drained potato shreds in the center, then gather the towel up around them to form a bundle.
Twist and squeeze firmly over the sink to remove as much water as possible. Really press and wring; excess moisture is the enemy of crispiness. Open the towel, fluff the shreds, and, if they still feel quite damp, repeat with a second dry towel. The potatoes should feel light, fluffy, and barely moist to the touch.
Step 4: Season the Potato Shreds
Transfer the dry shreds to a clean mixing bowl. Sprinkle evenly with 3/4 teaspoon fine sea salt, 1/2 teaspoon black pepper, and the garlic powder and paprika if using. If you like classic diner-style hash browns with a hint of onion, add the very finely chopped onion or green onion.
Toss gently with your hands or tongs so the seasonings are distributed but the shreds stay separate. Avoid salting the potatoes before drying, as salt draws out moisture and can make them soggy. Seasoning at this stage ensures flavor without excess water.
Step 5: Preheat the Skillet and Add Fat
Place a heavy 10–12 inch skillet (cast iron is ideal for deep browning and crunchy edges) over medium heat. Let it heat for 2–3 minutes until hot. A properly preheated pan helps prevent sticking and promotes even browning.
Add 2 tablespoons neutral oil and 2 tablespoons of the butter to the skillet. When the butter has fully melted and the mixture is shimmering and just beginning to foam, you are ready to add the potatoes. If the fat begins to smoke heavily, reduce the heat slightly; you want a steady sizzle, not burning.
Step 6: Form the Hash Browns and Cook the First Side
Carefully add the seasoned potato shreds to the hot skillet, spreading them into an even layer about 1/2 inch thick. You can make one large round patty or two smaller ones, depending on your skillet size. Use a spatula to gently press down so the shreds make good contact with the pan, but do not compact them into a dense cake; a bit of looseness creates those beautiful lacy, crunchy edges.
Cook over medium heat, undisturbed, for 6–8 minutes. You should hear a steady, gentle sizzle. Resist the urge to stir or move the potatoes around; this uninterrupted contact is what builds a deep golden crust. After about 5 minutes, use a spatula to carefully peek under one edge. When the bottom is rich golden-brown and the edges look crisp and frilly, you are ready to flip.
Step 7: Flip, Finish, and Serve Hot
Dot the top of the potatoes with the remaining 1 tablespoon butter. To flip, you can either:
- Cut the hash browns into 2–4 wedges in the pan and flip each wedge with a wide spatula, or
- Slide the whole round onto a plate, then invert it back into the skillet, browned side up.
After flipping, cook for another 5–7 minutes over medium heat, until the second side is golden and crisp and the center is tender. If you like a softer center, you can cover the skillet loosely with a lid for the first 2–3 minutes of this side to trap a bit of steam, then uncover to let the exterior crisp up.
Taste a small piece and adjust salt if needed. Slide the finished hash browns onto a warm plate or cutting board. Garnish with chopped chives or parsley if you like. Serve immediately while hot and crunchy, with eggs and your favorite breakfast sides.
Pro Tips
- Dryness is everything: Take the time to squeeze the potatoes very dry. The drier the shreds, the crisper the hash browns.
- Use the right pan: A well-seasoned cast iron or heavy stainless steel skillet browns far better than a thin nonstick pan.
- Do not overcrowd: If your skillet is small, cook the hash browns in two batches. Too many potatoes in the pan will steam instead of crisp.
- Minimal flipping: Aim for just one flip. Frequent stirring breaks up the crust and leads to uneven browning.
- Adjust heat as needed: If the hash browns are browning too fast but still raw in the middle, lower the heat slightly and give them more time.
Variations
- Onion-Lovers Hash Browns: Increase finely chopped onion to 1/4 cup and sauté it in the butter and oil for 2–3 minutes before adding the potatoes. Then proceed as directed for sweet, caramelized onion flavor throughout.
- Cheesy Hash Browns: During the last 2–3 minutes of cooking on the second side, sprinkle 1/2–3/4 cup shredded cheddar, Monterey Jack, or Swiss over the top. Cover briefly to melt, then serve cheesy side up.
- Spicy Hash Browns: Add 1/4 teaspoon cayenne pepper or crushed red pepper flakes and 1/2 teaspoon chili powder with the seasonings. Serve with hot sauce or salsa for extra kick.
Storage & Make-Ahead
Hash browns are at their absolute best straight from the skillet, but you can still plan ahead a bit:
To prep ahead, shred, rinse, and thoroughly dry the potatoes up to 1 day in advance. Store the dried shreds in an airtight container in the refrigerator, lined with a paper towel to absorb any extra moisture. Season and cook just before serving.
Leftover cooked hash browns can be cooled completely, then stored in an airtight container in the refrigerator for up to 3 days. Reheat in a lightly oiled skillet over medium heat for 3–5 minutes per side, or on a baking sheet in a 400°F (200°C) oven for 8–10 minutes, until hot and crisp again. Freezing is possible, but the texture will be slightly less crisp; reheat from frozen in a hot oven or skillet until heated through and re-crisped.
Nutrition (per serving)
Approximate values per serving (1/4 of the recipe): about 270 calories; 19 g fat; 26 g carbohydrates; 3 g fiber; 3 g protein; 480 mg sodium (will vary with added salt and optional ingredients). These estimates are for hash browns cooked with the full amount of butter and oil, without cheese or additional toppings.
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