Hash Browns
Crispy, golden-brown shredded potato patties, fried to perfection. A classic American diner-style breakfast side that's easy to make at home and pairs perfectly with eggs and bacon.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Grate and Rinse Potatoes
- b.Peel the potatoes and grate them using the large holes of a box grater or a food processor with the shredding attachment.
- c.Immediately transfer the grated potatoes to a large bowl of cold water. Swish them around to rinse off the excess starch, which helps prevent them from turning grey and makes them crispier. Drain thoroughly using a colander.
- 2
Step 2
- a.Squeeze Potatoes Dry
- b.Place the drained potato shreds in the center of a clean kitchen towel, cheesecloth, or several layers of sturdy paper towels.
- c.Gather the corners and twist tightly, squeezing out as much liquid as humanly possible. This is the most critical step for achieving crispy hash browns. The drier the potatoes, the crispier the result.
- 3
Step 3
- a.Season and Form Patties
- b.Transfer the dry potato shreds to a clean, dry bowl.
- c.Sprinkle with salt and pepper. Toss gently with your hands to combine. Do not overmix.
- d.Divide the mixture into 8 equal portions and loosely form them into patties about 1/2-inch thick.
- 4
Step 4
- a.Fry the Hash Browns
- b.Heat the oil and butter in a large non-stick or cast-iron skillet over medium to medium-high heat. The fat should be shimmering before you add the potatoes.
- c.Carefully place 4 patties in the hot skillet, ensuring not to overcrowd the pan. Press down gently with a spatula to flatten them slightly.
- d.Cook for 4-6 minutes, undisturbed, until the bottom is deeply golden brown and a crust has formed.
- e.Flip the patties carefully and cook for another 4-6 minutes on the second side until golden, crispy, and cooked through.
- f.Transfer the cooked hash browns to a wire rack to drain. You can keep them warm in a 200°F (95°C) oven while you cook the second batch.
- 5
Step 5
- a.Serve Hot
- b.Repeat the frying process with the remaining 4 patties, adding more oil or butter to the pan if needed.
- c.Serve immediately while hot and crispy.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Squeeze, squeeze, squeeze! The key to crispy hash browns is removing as much moisture as possible from the grated potatoes.
- 2Russet potatoes are ideal due to their high starch content and low moisture, which leads to a fluffy interior and crispy exterior.
- 3Don't overcrowd the pan. Cooking in batches gives the potatoes space to fry and get crispy rather than steam.
- 4Be patient and don't flip too early. Let a solid, golden-brown crust form before flipping to prevent them from falling apart.
- 5Season the potatoes right before cooking. If you salt them too early, they will draw out more moisture.
- 6Use a combination of butter for flavor and a high-smoke-point oil (like vegetable or canola) to prevent the butter from burning.
Adapt it for your goals.
Flavor Boost
Add 1/4 cup of finely grated onion or 1/2 teaspoon of garlic powder to the potato mixture for extra flavor.
Cheesy Hash BrownsCheesy Hash Browns
Mix in 1/2 cup of shredded cheddar or Parmesan cheese into the potato mixture before forming the patties.
Herbed Hash BrownsHerbed Hash Browns
Stir in 2 tablespoons of finely chopped fresh chives, parsley, or dill for a fresh, herby taste.
Spicy KickSpicy Kick
Add 1/4 teaspoon of cayenne pepper or a finely diced jalapeño to the potato mixture for a bit of heat.
Why this is on our healthy list.
Provides Energy
Potatoes are rich in complex carbohydrates, which are the body's primary source of energy, making this a great dish to start your day.
Source of Potassium
Potatoes are a good source of potassium, an essential mineral that helps regulate fluid balance, muscle contractions, and nerve signals.
Frequently asked questions
Each serving of two hash brown patties contains approximately 250-300 calories, primarily from the potatoes and the fats used for frying.