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Crispy Golden Hash Browns

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A dangerously easy and nostalgic recipe for crispy golden hash browns with a perfect golden crust and tender inside, ideal for breakfast or brunch.

Ingredients

Scale
  • 4 medium russet potatoes, peeled and shredded (about 2 pounds)
  • 1 teaspoon salt, to season (adjust to taste)
  • ½ teaspoon freshly ground black pepper
  • ½ small onion, finely grated or minced
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons vegetable oil or canola oil
  • Optional: 1 tablespoon all-purpose flour or cornstarch (to help bind if potatoes are extra wet)

Instructions

  1. Peel and shred the potatoes using a large box grater or food processor (about 4 medium-sized potatoes, roughly 900g or 2 pounds). This should take around 5-7 minutes.
  2. Place the shredded potatoes into a clean kitchen towel or cheesecloth, then twist and squeeze firmly to remove as much liquid as possible. This step takes about 3-5 minutes but is crucial for crispy hash browns.
  3. Transfer the dried potatoes to a large bowl. Add the finely grated onion, 1 teaspoon salt, ½ teaspoon freshly ground black pepper, and optional 1 tablespoon flour or cornstarch if the potatoes feel very wet. Mix gently but thoroughly to distribute the seasoning.
  4. Heat 1 tablespoon vegetable oil and 1 tablespoon melted butter in a large non-stick or cast iron skillet over medium heat. Wait about 2-3 minutes until the oil shimmers but doesn’t smoke.
  5. Scoop a generous handful (about ½ cup or 100g) of the potato mixture and carefully flatten it in the skillet to form a patty roughly ¼-inch thick. Cook for about 4-5 minutes without moving it to allow the bottom to get golden and crispy.
  6. Using a thin spatula, carefully flip the hash brown and cook for an additional 4-5 minutes until golden brown and crispy on both sides. Adjust heat slightly if needed to avoid burning.
  7. Remove cooked hash browns to a plate lined with paper towels to drain excess oil. Add more oil and butter to the skillet if needed, and repeat with the remaining potato mixture.
  8. Serve immediately while hot and crispy.

Notes

Squeeze out as much moisture as possible from the shredded potatoes to ensure crispiness. Use a combination of oil and butter for flavor and crispiness. Cook on medium heat and do not flip too early to avoid breaking the hash browns. Work in batches to avoid overcrowding the pan. For gluten-free, omit flour or use gluten-free alternatives. For dairy-free, substitute butter with coconut oil or vegan butter.

Nutrition

Keywords: hash browns, crispy hash browns, breakfast recipe, homemade hash browns, easy breakfast, brunch, potato recipe

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