Hash Browns
Golden, crispy shredded potato patties with a tender, fluffy interior. This diner-style classic comes together with just a few simple ingredients and a hot skillet. Perfect alongside eggs and bacon for a hearty American breakfast.
For 4 servings
- prep
Grate the potatoes and onion.
1.Peel the potatoes and grate them using the large holes of a box grater.2.Grate the onion the same way. - prep
Soak and rinse the grated potatoes.
Place the grated potato in a large bowl of cold water. Swish around with your hands to release excess starch, then drain. Repeat once more with fresh water until the water runs clearer. Soak in fresh cold water for 30 minutes.
TIPSoaking removes surface starch that prevents browning and crisping. - prep
Squeeze out every last drop of moisture.
Drain the potatoes thoroughly. Pile them onto a clean kitchen towel, gather the corners, and twist over the sink to squeeze out as much water as humanly possible. The drier the potato, the crispier the hash brown.
TIPAny leftover moisture will steam the potatoes instead of frying them — squeeze hard. - mix
Toss the dried potatoes with starch and seasonings.
1.Transfer the squeezed potatoes and onion to a dry mixing bowl.2.Add the cornstarch, salt, black pepper, and garlic powder.3.Toss with your hands until everything is evenly distributed. - fry · ~12 min
Fry the hash brown patties until golden and crispy.
1.Heat 2 tablespoons of the oil in a large skillet over medium-high heat until shimmering but not smoking.2.Divide the potato mixture into 4 equal mounds and place in the skillet, pressing down with a spatula to flatten into patties about ½ inch thick.3.Cook without disturbing for 5 to 6 minutes until the underside is deep golden brown and crispy.4.Flip carefully, add the remaining 2 tablespoons oil around the edges, and cook the second side for another 5 to 6 minutes.TIPDon't move the patties for the first 5 minutes — they need uninterrupted contact to form a crust. - serve
Drain and serve immediately.
Transfer the hash browns to a paper-towel-lined plate to blot any excess oil. Serve immediately while hot and crisp.
TIPHash browns lose their crunch as they cool — get them to the table fast.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Twist the potato in the towel as tightly as possible to remove every drop of moisture.
- 2Don't skimp on the 30-minute soak—it removes excess starch for a crispier result.
- 3Press the patties firmly with a spatula to ensure even thickness and maximum surface contact.
- 4Let the first side cook undisturbed for a full 5-6 minutes to develop a deep golden crust.
- 5Serve hash browns immediately; they lose their crunch as they cool.
- 6Use a box grater for even shreds—avoid food processor shreds that turn mushy.
Adapt it for your goals.
Cheesy
Fold 1/2 cup shredded cheddar or Monterey Jack cheese into the potato mixture before frying for a gooey, savory interior.
herb and garlicHerb-and-garlic
Add 1 tablespoon of finely chopped fresh chives or parsley along with an extra pinch of garlic powder for an aromatic, fresh twist.
spicySpicy
Stir in 1/2 teaspoon of smoked paprika and a pinch of cayenne pepper for a smoky, mild heat that wakes up the palate.
sweet potatoSweet-potato
Substitute half the russet potatoes with peeled, grated sweet potato for a slightly sweeter, more colorful version.
Why this is on our healthy list.
Good Source of Potassium
Russet potatoes provide potassium, an essential mineral that supports healthy blood pressure and muscle function.
Naturally Gluten-Free
This recipe uses cornstarch instead of flour, making it safe for those following a gluten-free diet.
Provides Dietary Fiber
Potatoes with their skins contain fiber that aids digestion; leaving the skin on (if desired) increases the fiber content.
Low in Added Sugar
This savory dish contains no added sugar, making it a tooth-friendly breakfast option.
Frequently asked questions
Mushiness is usually caused by too much moisture. Be sure to soak the grated potatoes for 30 minutes to remove starch, then squeeze them as dry as possible in a clean kitchen towel.
