Do I need to peel the potatoes?

Peeling is recommended for the best texture, but if you love a rustic feel and extra fiber, you can leave the skins on. Just give them a good scrub first.

Why do my hash browns stick to the pan?

Usually, sticking happens if the pan isn't hot enough or there's not enough fat in the pan. Using a quality nonstick or well-seasoned cast-iron skillet and plenty of oil or butter makes all the difference.

Can I double the recipe for a crowd?

Absolutely! Just make sure not to overcrowd your pan—cook in batches if needed so every batch gets perfectly crispy.

What’s the best way to shred the potatoes?

A box grater does the trick quickly and consistently. If you have a food processor with a shredding attachment, that’s even faster, especially for large batches.

The Best Crispy Hash Browns Recipe

If there’s one breakfast side dish that everyone can rally around, it’s a plate of golden, perfectly crispy hash browns. This hash brown recipe is unbelievably easy to make and comes together in a flash, making it ideal for those jam-packed mornings or weeknights when you crave a comforting bite without any fuss. The outside sports a crackling, caramelized crust, while the inside stays irresistibly fluffy and tender. Whether you’re serving them alongside eggs, bacon, or just enjoying them solo, these hash browns are guaranteed to steal the show every single time.

Why You’ll Love This Recipe

Comes Together Quickly: With only a handful of ingredients, these hash browns go from prep to plate in just about 25 minutes. No deep frying, no complicated steps—just pure, simple goodness.
Ultra Crispy Texture: The combination of a hot skillet and the right amount of oil (or bacon fat, which honestly takes things up a notch) delivers that signature crunch, while the inside stays soft and light.
Perfect for Any Meal: Breakfast, brunch, or even as a crispy dinner side, these hash browns fit right in—especially when time isn’t on your side.
Customizable: Whether you stick with classic seasoning or dress them up with fresh herbs or a sprinkle of cheese, it’s hard to go wrong.

Ingredients You’ll Need

Let’s break down exactly what you need—and why it matters:

Russet potatoes: The ideal potato for hash browns. Their high starch content creates the crispiest golden edges and a fluffy interior.
Onion powder: Adds subtle warmth and savory depth without overpowering the potatoes.
Light olive oil or bacon grease: Essential for that deep crisp. Bacon grease adds rich smoky flavor, but olive oil keeps things light—choose whatever speaks to your taste buds.
Butter: Melts beneath and around the hash browns, ensuring every bite is rich, golden, and delicious.
Fine sea salt: Season to taste for perfectly balanced flavor.
Freshly ground black pepper: A touch of heat and earthiness to bring out all the potato goodness.
Chives (optional): For a fresh, herby finish and a pop of color. Highly recommended if you have them on hand.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the joys of homemade hash browns is how adaptable they are. Here are a few twists to keep things interesting:

Cheesy Hash Browns: Stir in a handful of shredded cheddar or Swiss before crisping for gooey, golden centers.
Garlic Lovers: Toss a minced garlic clove into the potatoes for aromatic depth.
Loaded-Style: Top finished hash browns with crispy bacon bits, sour cream, and sliced green onions.
Spicy Hash Browns: Add a pinch of cayenne or smoked paprika to the potatoes for an extra kick.
Veggie Boost: Grate in a little zucchini or carrot with the potatoes for color and nutrients—just remember to squeeze out the extra liquid!

How to Make the Best Crispy Hash Browns

Step 1: Prep Your Potatoes

Start by peeling and grating the russet potatoes. Transfer them to a bowl lined generously with cheesecloth. Quickly, but thoroughly, wring out all the liquid—you want those potatoes as dry as possible for ultimate crispiness. Alternatively, you can use paper towels and squeeze them dry by hand.

Step 2: Season the Potatoes

Sprinkle the grated potatoes with onion powder and give everything a good stir so the seasoning is evenly distributed.

Step 3: Preheat the Skillet

Heat a large cast-iron or nonstick skillet over medium heat. Add half the olive oil (or bacon fat) and half the butter, letting it melt and coat the surface.

Step 4: Cook the First Side

Pile the seasoned potatoes into the pan and spread them out into a layer about 1/3-inch thick, pressing gently to compact. Here’s the hardest part: Do not touch them for about 6 minutes. Let the heat work its magic until the bottom is deeply golden and crisp. If they start to cook too fast, lower the heat a smidge.

Step 5: Season and Flip

Sprinkle salt and pepper on top, then flip the hash browns. If it doesn’t come up in one piece, no worries—use a spatula or pizza cutter to split it into sections and flip individually. Season the second side with more salt and pepper.

Step 6: Crisp the Second Side

Drizzle the remaining oil (or bacon fat) and dot with the rest of the butter around the edges. Cook another 6 minutes, again without disturbing, until this side is also crisp and gorgeous.

Step 7: Serve and Enjoy

Slide the finished hash browns onto a plate, scatter over fresh chives if you like, and bring straight to the table while they’re piping hot!

Pro Tips for Making the Recipe

Dry Potatoes Are Key: The more liquid you squeeze out, the better the crisp!
Use a Heavy Skillet: Cast iron is ideal—it distributes heat evenly and maintains a steady temperature.
Let Them Be: Resist the urge to stir or press. Undisturbed cooking lets that irresistible crust form.
Adjust Heat As Needed: If the hash browns are browning too quickly, turn the heat down so they fully cook through while the surface crisps.

How to Serve

Hash browns are endlessly versatile! Pair them with eggs any style, bacon or sausage, and a side of fruit for a classic breakfast. They also make a fabulous foundation for Eggs Benedict or as a base for breakfast sandwiches. For dinner, serve them alongside roast chicken or steak, or top with sautéed mushrooms and spinach for a vegetarian-friendly option. Brunch guests? Set out bowls of toppings—think salsa, shredded cheese, hot sauce, and fresh herbs—to let everyone customize their perfect plate.

Make Ahead and Storage

Storing Leftovers

Hash browns are best eaten right away, but if you have extras, let them cool, then store in an airtight container in the refrigerator for up to 3 days.

Freezing

Cool the hash browns completely, then layer with parchment paper in a freezer-safe container. Freeze for up to 2 months. When you want to enjoy them again, there’s no need to thaw first.

Reheating

For best results, reheat in a skillet over medium heat to restore some crispiness. If in a hurry, a quick trip in the toaster oven or air fryer works well, too. Microwaving is fine, but won’t provide that same crunchy finish.

FAQs

Do I need to peel the potatoes?

Peeling is recommended for the best texture, but if you love a rustic feel and extra fiber, you can leave the skins on. Just give them a good scrub first.
Why do my hash browns stick to the pan?

Usually, sticking happens if the pan isn’t hot enough or there’s not enough fat in the pan. Using a quality nonstick or well-seasoned cast-iron skillet and plenty of oil or butter makes all the difference.
Can I double the recipe for a crowd?

Absolutely! Just make sure not to overcrowd your pan—cook in batches if needed so every batch gets perfectly crispy.
What’s the best way to shred the potatoes?

A box grater does the trick quickly and consistently. If you have a food processor with a shredding attachment, that’s even faster, especially for large batches.

Final Thoughts

If you’ve never tried making hash browns from scratch, now’s the time. This recipe strikes just the right balance between effortless and outrageously delicious. With its pillowy middle and audibly crunchy edges, it’s the kind of dish you’ll want to revisit again and again. Grab those potatoes, heat up that skillet, and dive into the simple joy of homemade hash browns—your breakfast (or dinner!) plate will thank you.