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 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.
Type of potatoes
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!
How do you cut hash browns?
I use a large-holed cheese grater to shred my hash browns. 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 cook on skillet
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!
More breakfast favorites:
- Ham and Broccoli Frittata
- Sausage and Egg Breakfast Casserole
- Easy Breakfast Burritos
- Cheesy Bacon and Egg Breakfast Skillet
- Breakfast Tacos
Hash Brown Recipe
- 1 pound russet potatoes (2-3 potatoes)
- 3 Tablespoons olive oil , or butter
- 1/2 teaspoon 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.