These homemade hash browns are perfectly crispy on the outside and fluffy on the inside. An easy side dish that’s ready in just 20 minutes!
This is one of those recipes that’s nice to have in your file folder for when you need a quick addition to brunch or dinner. We love serving them alongside bacon and scrambled eggs. If I’m feeling fancy, I may even make some buttermilk pancakes or french toast too.
Hash browns are one of my favorite side dishes to make when we do breakfast for dinner. They’re quick, easy and only take a few simple ingredients. Plus I love that they are done in just 20 minutes. They taste perfect with a side of ranch or ketchup. Takes me back to my childhood.
With these tips and tricks, I’ll teach you how to make perfectly crispy and delicious homemade hash browns. The last thing you want them to be is mushy or soggy. Using this method, they’ll have an amazing texture and flavor every time!
Best type of potatoes to shred
When making hash browns, I’d recommend using russet potatoes. They’re super starchy, which means they’ll crisp up nicely on the skillet. They’re also really easily to shred, which makes them the perfect potato to use. You can leave the skin on or peel it off before shredding…your choice.
I use a large-holed cheese grater to shred mine. Once you’ve washed and dried them, simply grate the potatoes one by one on the cheese grater until each potato is gone. A medium-sized potato should give you about 1 cup of hash browns.
The key to crispy hash browns
To achieve that deliciously crispy texture, it’s important that all of the excess water is completely gone from the potatoes before frying. So after you wash your potatoes, make sure to use a fine towel, cheese cloth or paper towel to squeeze out any extra water.
I also recommend using a cast iron skillet if you have one. The heat from the stove distributes evenly in a cast iron, making it perfect for frying. Also if it’s well seasoned, then you won’t run into any issues with the hash browns sticking to the bottom of the pan.
How to make hash browns
Once you’ve scrubbed, shredded and squeezed the water from your potatoes, it’s time to fry them on the skillet. Follow the below instructions:
- HEAT. Add oil or butter to a large skillet and heat over medium-heat.
- COOK. Sprinkle the potatoes evenly onto the skillet, then use a spatula to press them down. Cook until lightly golden brown, about 2 to 3 minutes. Give them a stir, then press down again and cook for 2-3 more minutes. You may need to repeat this process a couple of times until they’re crisp and golden.
- SERVE. Once ready, place the potatoes on a paper towel lined plate. This helps absorb any extra grease. Salt and pepper to taste, then enjoy while warm!
Other helpful tips
- Use fresh, not frozen. Don’t use the frozen pre-shredded bags of hash browns. Using freshly grated potatoes makes them way more crispy and delicious.
- Other spices. Feel free to sprinkle in additional spices like garlic powder or paprika.
- Medium heat. Although you want them crispy, you definitely don’t want them burnt. Cooking on medium heat gives you more control over how fast the hash browns cook on the stove. Cooking on high heat will likely cause burning.
- Absorb grease. Once they are cooked, make sure to transfer the hash browns onto a plate lined with paper towels. The paper towels help absorb any extra grease, so that the potatoes stay crisp and aren’t too oily.
Favorite dishes to serve with
Crispy hash browns make the perfect side dish to just about any breakfast recipe. Below are some of our favorites dishes to serve them alongside.
- Omelette or egg white omelette
- Breakfast tacos
- Savory crepes or ham and cheese crepes
- Sausage and egg breakfast casserole
- Crustless quiche
- Ham and broccoli frittata
- Avocado toast
More breakfast favorites:
- Skillet breakfast potatoes
- Cheesy bacon breakfast skillet
- Easy breakfast burritos
- Biscuits and gravy
- Ham and cheese quiche
Homemade Hash Browns
- 1 pound russet potatoes , 2-3 potatoes
- 3 Tablespoons olive oil , or butter
- 1/2 teaspoon kosher salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon pepper
Optional: 1/4 teaspoon paprika
- Scrub the potatoes clean. Peel if desired (you can leave the skin on if preferred).
- Grate the potatoes on a large-holed cheese grater. Then rinse the potatoes strands in a strainer.
- Place the potatoes on a fine towel, cheese cloth or paper towel. Then squeeze out any extra water.
- Heat the oil (or butter) in a large skillet over medium-heat. Sprinkle the potatoes evenly onto the skillet. Then press them down with a spatula. Let them cook for 2-3 minutes, or until lightly golden brown. Stir and then press down and cook for an additional 2-3 minutes. You may need to repeat a few times until the potatoes are golden brown.
- Place the potatoes on a plate lined with paper towel to absorb any extra grease. Season, to taste.