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

Description

Learn how to make perfectly crispy hash browns every time! This easy recipe uses russet potatoes and simple pantry ingredients to deliver golden-brown hash browns with a crisp exterior and tender interior. Ideal for breakfast or as a side dish for your favorite meals.

Ingredients

Units Scale

Potatoes

1 1/4 lb russet potatoes (about 2 medium-large), peeled and grated

Seasonings

1/2 tsp onion powder
Fine sea salt, to taste
Freshly ground black pepper, to taste

Fat for Frying

2 Tbsp light olive oil or bacon grease, divided
2 Tbsp butter, divided

Optional Garnish

1 Tbsp chives, chopped

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Instructions

Prepare the Potatoes: Peel and grate the russet potatoes, then transfer them to a bowl lined with cheesecloth. Use the cheesecloth to wring out as much liquid as possible, or squeeze the potatoes in handfuls and pat them dry with paper towels. This step is crucial for achieving crispiness.
Season the Potatoes: Sprinkle the grated, dried potatoes with onion powder, and stir gently to evenly combine the seasoning throughout the potatoes.
Heat the Skillet: Place a large 10-inch cast-iron or nonstick skillet over medium heat. Once the skillet is hot (but not smoking), add 1 tablespoon of olive oil or bacon grease and swirl in 1 tablespoon of butter to coat the bottom of the pan.
Cook the First Side: Spread the potatoes in an even, single layer about 1/3-inch thick in the pan. Let the potatoes sauté undisturbed for 6 minutes, or until the bottom is browned and crisp. If the potatoes brown too quickly, lower the heat. Sprinkle the top with salt and black pepper to taste.
Flip the Hash Browns: Carefully flip the hash browns. If they don’t flip easily in one piece, use a pizza cutter to cut the hash browns into halves or quarters, and then flip the sections. Season the second side with more salt and pepper.
Cook the Second Side: Drizzle the remaining 1 tablespoon of oil or bacon grease around the edges and dot the edges with the remaining tablespoon of butter, allowing it to melt beneath the hash browns. Continue sautéing without disturbing for another 6 minutes, or until the second side is golden and crisp.
Serve: Remove from heat, garnish with chopped chives if desired, and serve hot for maximum crispiness.

Notes

For ultra-crispy hash browns, make sure to remove as much moisture as possible from the potatoes before frying.
You can use bacon grease for extra flavor, or stick with olive oil for a lighter option.
Cutting the hash browns before flipping makes it much easier to handle and results in crispier edges.
Serve immediately, as hash browns are best eaten hot and fresh from the pan.
Customize with your favorite seasonings or additional herbs as desired.

Nutrition

Serving Size: 1/4 of recipe
Calories: 190
Sugar: 1g
Sodium: 180mg
Fat: 11g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 2g
Protein: 2g
Cholesterol: 15mg