Learn How to Make Crispy Hash Browns at home. They always turn out golden brown like the diner, are easy to prepare, freezer-friendly, and the perfect addition to breakfast.
Homemade crispy hash browns
Have you ever wondered how diners and breakfast restaurants get their shredded hash browns to turn out so crispy and delicious? Now you can make restaurant-worthy crispy hash browns at home! Using a few simple tips and secrets, you’ll never have to suffer through soggy hash browns or boring frozen potatoes again.
Learning How to Make Crispy Hash Browns is easy. Using the right kind of potatoes and a few preparation secrets, you’ll be pan-frying your shredded potatoes to golden brown perfection in no time. They’ll quickly become a staple at your weekend breakfast or brunch to pair with your bacon, scrambled eggs, cheesy omelette, pancakes, blueberry pancakes and sugar donuts! You can even use them in my Amish Breakfast Casserole!
What kind of potatoes are best for hash browns?
You’ll need a hearty, starchy potato before making homemade hash browns. Russet potatoes are the best choice because they’re full of starch and are great at crisping. Waxy potatoes, like red potatoes, won’t work because they contain too much moisture and won’t crisp as well.
How to make crispy hash browns in a frying pan
Peel the potatoes and grate them using a box grater or the grater tool on a food processor.
Lay the shredded potatoes on a clean kitchen cloth. Wrap the cloth around the potatoes and use your hands to squeeze all of the excess moisture out over the sink.
Now that your potatoes are ready for frying, heat some oil in a frying pan on medium-high heat.
Lay the drained potatoes in an even layer in the pan. Add salt and pepper on top and let them cook undisturbed.
Once the bottom is golden brown, flip the hash browns over to cook on the other side.
Serve the golden brown crispy hash browns with breakfast and enjoy!
How to make Potatoes O’Brien
Take your hash browns up a notch by making Potatoes O’Brien. This classic side dish is made with fried potatoes, onions, and bell peppers. There aren’t any fancy steps here – just make the hash browns as-is, then throw in some peppers!
- Prepare the hash browns as is.
- Lay the potatoes in the pan with diced onion and green bell peppers.
- When the vegetables are tender and the potatoes are golden brown, flip, and cook until the other side is golden brown and crisp.
- Serve and enjoy!
The secrets behind the crispiest pan-fried hash browns
- Remove as much water as possible – The less water that’s in your potatoes, the higher the chance they’ll have of becoming crispy. You can drain the shredded hash browns by pressing them in a strainer, wringing out the liquid with a tea towel, or placing the potatoes in a salad spinner.
- Skip the soak or rinse – Some recipes will tell you to rinse the potatoes under water or to soak them in cold water after shredding. This isn’t necessary! Simply shredding the potatoes, draining the water, and then cooking retains the starch that helps the potatoes stick together in the pan.
- Cook the potatoes in a thin layer – The thin layer of potatoes in the pan will cook faster and become even crispier than if you were to pile them on top of each other.
- Leave them alone – Give the hash browns time to turn golden brown on the bottom before flipping. Leaving them untouched is the best way to achieve a consistent golden brown crust.
- Add flavor – Season the potatoes with just salt and pepper or take it up a notch with onions and peppers, garlic powder, dried herbs, or paprika.
Can you freeze hash browns?
Yes! To freeze the uncooked hash browns, spread the shredded potatoes on a lined baking sheet and place them in the freezer. Once they’re solid, transfer the potatoes to an airtight container or sealed bag and freeze for 3 to 6 months. They can be cooked right from frozen or thawed.
More breakfast potatoes to try
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Perfectly Golden Crispy Hash Browns
PrintIngredients
- 1.5 pounds potatoes peeled and grated
- 3 tablespoons olive oil
- salt and pepper to taste
Instructions
- Peel and grate the potatoes. I use my grater tool on my food processor to make it quick and easy, but you can also use a cheese grater.
- Squeeze out all the excess water you can from the potatoes by using your hands to squeeze. I like to put the potatoes in a strainer and press down gently to remove excessive water. It's important to remove as much water as you can as this will result in crispy hash browns!
- Heat olive oil up in large frying pan on medium high heat.
- When oil is heated, add the grated potatoes, spreading them out along the bottom of the pan, but not more than 1/2 inch thick. Sprinkle salt and pepper on top.
- Let sit for a few minutes, and then lift up to see if it’s browned. Once browned, flip over to the other side. Sprinkle salt and pepper on the new side now.
- Fry to a golden brown on both sides. Enjoy!
Nicole @ Young, Broke and Hungry says
Since my hash browns always turn out soggy, this recipe is exactly what I need to help me along.
Christin@SpicySouthernKitchen says
I love, love, love crispy hashbrowns!!!
Kat says
Crispy hash browns are THE BEST! Thanks for the recipe and great tips ๐
Stephanie @ PlainChicken says
I love crispy hash browns too! I never make them at home. I guess I need to get on that!
Shikha @ Shikha la mode says
I forget how easy hash browns are to make – and delicious! Your cat is also so cute!!
Joanne says
I have the worst crispy hashbrown luck!! Must try your method…
laurasmess says
Ohhhhh my golly goshness. I know that’s not even a word but I really don’t care right now, I’m too busy staring at that gorgeous crispy potato. Aaron LOVES hash browns. Like, adores them. I’m going to make them for him with a poached egg and hollandaise, then expect to be treated like a princess for the rest of the month ๐ Hope that the new year is treating you wonderfully Pam xxx
Deb@CookingOnTheFrontBurner says
These look fantastic! I love anything that has to do with potatoes…. great recipe!
kimmythevegan says
Mmmm I am completely full right now, but would totally eat a plate of that up.
I love hash browns. I used to think they were just ok until I tried making them myself. YUM
Sarah & Arkadi says
Okay, the crispy factor seals the deal! Love it!
Cailee says
These look so delicious!! I see why your in love with them!!! ๐ Hope you have a great rest of your week!
grace says
there would be no sharing of these with my cats, at least not intentionally… ๐
John@Kitchen Riffs says
You’re so right that to get crispy hash browns, you need to start with dry potatoes. And alas, squeezing the moisture out is the only way. Worth the work though. They look terrific. Our cat isn’t interested in hash browns, but would love the bacon that accompanies them!
Renee @ Tortillas and Honey says
Hashbrowns HAVE to be crispy!!! It’s the best part. ๐ I received a salad shooter as a gift and is perfect for this recipe!
Ashley @ Wishes and Dishes says
I think I’d be obsessed with these too if I tried them. Look awesome!
The Cafรฉ Sucre Farine says
I was in NYC over the weekend for a nephew’s wedding so I get how cold it is there! I think these yummy potatoes would have made me feel so much better. Where were you Pamela? ๐
Dixya @ Food, Pleasure, and Health says
one of my fav but has to be crispy. I will be trying this soon. thanks for the tip.
Abby @ The Frosted Vegan says
You are reading my mind!! I’ve had hashbrowns with breakfast for the past week, I’m a little addicted : )
Davida @ The Healthy Maven says
Weirdly I’ve never been able to come around on has hbrowns! I like my potatoes crispy so maybe that’s why? Or MacDonald’s hash browns as a child traumatized me…hard to say!
Amy @ Elephant Eats says
Oh my gosh, I’m SO far behind on blog reading and I have so many of your wonderful posts to catch up on! I’m starting here though, because hashbrowns are a definite fave of mine. I can never get my hash browns to be crispy so I’m going to check out your technique. They look delish!
Ashley says
I love crispy hash browns too but I never make them at home! I always just order them when out! Want to come make me some??? lol
Nicole ~ Cooking for Keeps says
I’m in love with crispy hash browns too, like seriously in love. At restaurants, I make it point to say, “Extra crispy please!” I have yet to master them at home, it must be because I haven’t been squeezing all the liquid out. Thanka chica.
Angie@Angie's Recipes says
Love hashbrowns! These look really crisp.
Prudy says
Oh yum. I’ve never been able to make a good hashbrown. Like you said, they’re always mushy… and then I try adding more oil so that they’ll fry up crispy, but all that happens is that the potato soaks the oils right up and I end up with a greasy blob on the plate. I’m going to try squeezing the moisture out of them… Thanks for the tip!! <3
Stacy | Wicked Good Kitchen says
Yes, yes! Crispy hash browns…all the way! Love the new profile pic of you as well. Thanks for sharing, Pamela! xo
Lea Ann (Cooking On The Ranch) says
Homemade hashbrowns are very hard to make. I’ve tried that squeeze method and still didn’t have any luck. What kind of potatoes are you using?
Kim (Feed Me, Seymour) says
We’re having people over this weekend so I need a good yet quick breakfast side item. This is it. Those hash browns look so crisp and salty and delicious. Must have!
Daniela @ FoodrecipesHQ says
Oh I should own a food processor, then. If I use a grater it will take me ages, right?
Jess says
These look so delicious- thanks for commenting on my recipe! I love hash browns, but I’ve never tried making them, but you’ve inspired me to have a go! Will let you know how they go.. ๐
Jennifer @ Not Your Momma's Cookie says
YES! Crispy hashbrowns for the win!