Name: Crispy Hash Browns
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Ingredients: 4 large russet potatoes (about 2 pounds), peeled; 1 tablespoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 1/4 cup vegetable oil (plus more as needed); 2 tablespoons unsalted butter

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Yowza, breakfast lovers! Get ready to transform your morning routine with the most incredible, crispy, golden-brown hash browns you’ve ever tasted! This isn’t just any potato side dish—this is a flavor explosion that’ll have everyone at the table begging for seconds and thirds! Let’s dive into this kitchen adventure and make some magic happen!

Why This Recipe Works

Perfectly shredded potatoes create maximum surface area for that crave-worthy crispy texture
Thoroughly drying the potatoes prevents steaming and ensures golden-brown perfection
The right oil temperature (375°F) creates that satisfying crunch without greasiness
Simple seasoning lets the natural potato flavor shine through
Easy-to-follow steps guarantee success for cooks of all skill levels

Ingredients

4 large russet potatoes (about 2 pounds), peeled
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 cup vegetable oil (plus more as needed)
2 tablespoons unsalted butter

Equipment Needed

Box grater or food processor with shredding blade
Large mixing bowl
Clean kitchen towels or paper towels
Large cast iron skillet or non-stick frying pan
Spatula
Thermometer (for oil temperature)

Instructions

Step 1: Prepare and Dry Those Potatoes

Alright, let’s get this party started! Grab those beautiful russet potatoes and give them a good peel—we want to remove all that skin to create the perfect texture. Now, here’s the secret weapon: shred those potatoes using the large holes on your box grater or food processor. You’ll create beautiful, uniform strands that will transform into crispy perfection. But wait—here comes the most important part! Take those shredded potatoes and spread them out on clean kitchen towels or several layers of paper towels. Wrap them up tight and squeeze, squeeze, squeeze! You want to remove as much moisture as humanly possible. I’m talking serious pressure here—get those arms working! This moisture removal is absolutely crucial because wet potatoes steam instead of crisp up. Keep squeezing until the towels come away nearly dry. This step might take a few minutes, but trust me, it’s worth every second of effort! Pro tip: If you have a salad spinner, you can use it after the towel squeeze for extra moisture removal!

Step 2: Season and Mix Like a Pro

Now that we’ve got our perfectly dried potato shreds, let’s add some flavor fireworks! Transfer those beautiful, dry potato strands to a large mixing bowl. Sprinkle in that glorious kosher salt—don’t be shy! The salt will not only season the potatoes but also help draw out any remaining moisture. Next, add the freshly ground black pepper for that subtle kick, followed by the garlic powder and onion powder for that savory depth that’ll make your taste buds dance. Here’s where the fun begins: use your clean hands to mix everything together thoroughly. Get in there and make sure every single potato strand gets coated with that delicious seasoning blend. Mix for a good minute or two, really working the seasonings into every nook and cranny. You’ll notice the potatoes might release a tiny bit more liquid—that’s totally normal! Just give them one more quick squeeze if needed. The key here is even distribution so every bite is perfectly seasoned from edge to center!

Step 3: Heat That Oil to Perfection

Okay, heat seekers, this is where the magic really happens! Grab your favorite large cast iron skillet or heavy-bottomed non-stick pan and place it over medium-high heat. Pour in that quarter cup of vegetable oil and let it heat up for about 2-3 minutes. Now, here’s the critical part: we need the oil to reach exactly 375°F. Use your thermometer to check—this temperature is non-negotiable for achieving that perfect crispy exterior without greasiness! If you don’t have a thermometer, test with a single potato strand—it should sizzle vigorously immediately upon contact. Once the oil is perfectly heated, add those 2 tablespoons of butter and watch it melt into golden deliciousness. The combination of oil and butter gives us the high smoke point we need plus that rich, buttery flavor we crave. Let the butter foam and subside—this takes about 30 seconds. Your kitchen should smell amazing right now! Pro tip: Don’t crowd the pan—we might need to cook in batches depending on your skillet size!

Step 4: Form and Cook to Golden Glory

Step 5: Drain and Serve Immediately
Almost there, food champions! Once both sides are that perfect, deep golden-brown color (we’re talking about 12 minutes total cook time), use your spatula to transfer the hash browns to a wire rack set over a baking sheet or a plate lined with paper towels. This draining step is crucial—it allows any excess oil to drip away, ensuring maximum crispiness without greasiness. Let them rest for just 1-2 minutes—seriously, no longer! Hash browns are at their absolute peak when served immediately, still piping hot from the pan. The exterior should be shatteringly crisp while the interior remains tender and flavorful. Arrange them on a warm platter and get ready for the applause! These beauties pair perfectly with eggs any style, crispy bacon, or even as the star of a breakfast sandwich. Serve them up while they’re still singing that crispy sizzle song!

Tips and Tricks

For next-level hash browns, try soaking your shredded potatoes in cold water for 30 minutes before drying—this removes excess starch for even crispier results! If you’re making a big batch, keep cooked hash browns warm in a 200°F oven on a wire rack—they’ll stay crispy for up to 30 minutes. For extra flavor, add a tablespoon of grated onion to the potato mixture before cooking. If you prefer thinner, crispier hash browns, spread the potato mixture thinner in the pan and cook at a slightly higher temperature (385°F). For perfect round shapes every time, use a round cookie cutter or ring mold in the pan. Always use a neutral oil with a high smoke point like vegetable, canola, or peanut oil—never olive oil for this application!

Recipe Variations

Cheesy Delight: Mix in 1/2 cup of shredded cheddar cheese with the potatoes before forming patties for melty, gooey centers
Southwest Fiesta: Add 1/4 cup of diced green chilies, 1 teaspoon of cumin, and 2 tablespoons of chopped cilantro to the potato mixture
Everything Bagel: Press the formed patties into everything bagel seasoning before cooking for that iconic flavor
Bacon Lover’s Dream: Mix in 1/2 cup of cooked, crumbled bacon and 1 tablespoon of the bacon fat instead of some oil
Sweet Potato Twist: Substitute half the russet potatoes with sweet potatoes and add 1/4 teaspoon of cinnamon

Frequently Asked Questions

Q: Can I make hash browns ahead of time?
A: Absolutely! You can shred and dry the potatoes up to a day in advance—store them in an airtight container in the refrigerator with paper towels to absorb moisture. The actual cooking should always be done fresh for maximum crispiness!

Q: Why are my hash browns sticking to the pan?
A: Two main culprits here: insufficient oil temperature or flipping too early. Make sure your oil reaches 375°F and let the first side cook fully until it releases naturally—usually 5-7 minutes. A properly heated non-stick or well-seasoned cast iron pan also helps!

Q: Can I use frozen hash browns instead of fresh potatoes?
A: You can, but thaw and dry them thoroughly first! Frozen hash browns contain more moisture, so you’ll need to spread them on towels and press firmly. The texture won’t be quite as good as fresh, but it’s a decent time-saver!

Q: How do I keep hash browns warm for a crowd?
A: Place cooked hash browns on a wire rack set over a baking sheet in a 200°F oven. This keeps them warm while allowing air circulation to maintain crispiness for about 30 minutes. Avoid stacking them!

Q: What’s the best potato for hash browns?
A: Russet potatoes are the gold standard! Their high starch content and low moisture create the perfect crispy texture. Yukon Golds can work but will be less crispy, while waxy potatoes like red potatoes are not recommended for traditional hash browns.

Summary

Transform simple potatoes into crispy, golden perfection with this foolproof hash brown recipe that delivers restaurant-quality results right in your own kitchen every single time!