This post may contain affiliate links. Please read our disclosure policy.
Learn the tricks to making the best homemade hash browns! This easy recipe gives you crispy, golden shredded potatoes that are tender on the inside. Perfect for busy weekend mornings or any time you’re craving a diner-style breakfast at home.
If you love potato-packed breakfasts, try this hearty Breakfast Hash or these fun Hash Brown Waffles. You’ll find even more ideas in our Easy Breakfast Recipes collection.
Before You Get Started
A few simple steps make all the difference between crispy hash browns and a soggy mess. Keep these tips in mind before you start cooking.
- Dry the potatoes thoroughly. This is the most important step. Excess moisture is the enemy of crispy hash browns. After rinsing, squeeze out as much water as possible using a kitchen towel or layered paper towels.
- Use a non-stick or cast iron skillet. These pans let the potatoes develop a golden crust without sticking. If you don’t have either, make sure your pan is well-greased.
- Don’t touch the potatoes while they cook. Resist the urge to stir or peek. Letting the potatoes sit undisturbed for a full 5 minutes is what creates that satisfying crispy crust.
RECIPE WALK-THROUGH
How to Make Hash Browns From Scratch
See the recipe card below for full, detailed instructions
Step 1 – Choose Your Potatoes
Russet potatoes work best for homemade hash browns. They’re starchy and dry, which helps you get that crispy texture. You can peel them first or leave the skins on for a more rustic look.
Step 2 – Shred the Potatoes
Use a box grater or a food processor with the grating disc attachment. Shred the potatoes and transfer them to a large bowl of cold water right away to keep them from turning brown.
Step 3 – Rinse and Soak
Swirl the shredded potatoes around in the water until it turns cloudy. This removes excess starch, which helps prevent mushy hash browns.
Drain and repeat until the water runs mostly clear.
Step 4 – Dry Completely
Spread the potatoes out on a kitchen towel or paper towel-lined baking sheet. Pat them dry, then wrap the towel around the potatoes and squeeze firmly to remove as much moisture as possible.
TIP: The drier your potatoes, the crispier your hash browns. Don’t rush this step!
Step 5 – Cook the Hash Browns
Melt half the butter in a large non-stick or cast iron skillet over medium heat. Add the shredded potatoes and press them into an even layer. Season with half the salt, pepper, and cayenne.
Cook for 5 minutes without touching them. You’ll know they’re ready to flip when the edges look golden and the bottom has a nice brown crust. Flip the potatoes in sections (trying to flip the whole thing at once can get messy) and cook for another 5 minutes.
If you want them extra crispy, flip and cook each side once more for about 3 minutes.
Step 6 – Serve Immediately
Hash browns are best served right away while they’re hot and crispy. Repeat with the remaining ingredients if you’re making a second batch.
Tips for the Crispiest Hash Browns
Want diner-quality results? These tips will help you nail it every time.
- Soak and rinse the potatoes. Fully submerging them removes the starches that can make hash browns gummy or raw in spots. Don’t just run water over them.
- Get them really dry. Seriously, this step matters. Wet potatoes steam instead of fry, and you’ll end up with a pale, soggy mess.
- Use the right pan. A non-stick skillet is ideal. Cast iron works great too, but make sure it’s well-seasoned so the potatoes don’t stick.
- Let them cook undisturbed. No poking, no stirring. The crust needs time to form. If you want them even crispier after the first cook, flip and fry each side for another 3 minutes.
- Use real butter. Butter gives you a crispier, more flavorful crust than oil alone. You can also use a mix of butter and oil if you prefer.
Frequently Asked Questions
What is the secret to crispy hash browns?
Removing moisture is key. Soak and rinse the shredded potatoes to get rid of excess starch, then dry them thoroughly before cooking. A hot pan and real butter also help create that golden, crispy crust.
Should you soak potatoes before making hash browns?
Yes! Soaking removes the excess starch that can make hash browns gummy or leave raw spots inside. Rinse until the water runs mostly clear, then dry the potatoes well.
Why do my hash browns turn out mushy?
Usually it’s because the potatoes weren’t dried enough. Excess moisture causes the potatoes to steam instead of fry. Make sure to squeeze out as much water as possible before cooking.
What kind of potatoes are best for hash browns?
Russet potatoes are the best choice. They have a high starch content and a dry texture, which helps you get crispy results. Waxy potatoes like red or Yukon gold won’t crisp up as well.
How do you keep hash browns from sticking to the pan?
Use a non-stick skillet or a well-seasoned cast iron pan. Make sure the butter is melted and the pan is hot before adding the potatoes. Don’t try to flip them too early, or they may stick.
Serving Suggestions
Homemade hash browns go with just about any breakfast. Serve them alongside Baked Egg Muffins and Bacon Pancakes for a hearty spread.
They’re also delicious with eggs, bacon (made in the oven or air fryer), or biscuits and sausage gravy.
Variations
These hash browns have just the right amount of seasoning, and the cayenne adds a hint of warmth. Here are a few ways to change things up:
- Spices: For extra flavor without the heat, try garlic powder, onion powder, or smoked paprika.
- Veggies: Sauté some diced bell peppers and onions for a few minutes before adding the potatoes. They may not hold together as well, but they’ll taste great.
- Loaded Hash Browns: Add beaten eggs and shredded cheese to the potatoes before cooking for a heartier dish. You can also cook them in a waffle iron for crispy Hash Brown Waffles.
Storage Tips
Storage, Freezing, and Reheating
These crispy shredded potatoes are best served fresh. If you have leftovers, store them in an airtight container in the fridge for up to 3-4 days. You can also freeze them in a resealable freezer bag for up to 4 months.
To reheat, bake at 425°F until warmed through and crispy, or use an air fryer for a few minutes. You can microwave them in a pinch, but they won’t stay crispy.
Leftover hash browns are also great on a breakfast burger or tucked into Make Ahead Breakfast Burritos.
More Breakfast Potato Recipes
- Loaded Breakfast Tater Tot Casserole
- Egg & Cheese Hash Brown Waffles
- Vegan Potato Pancakes
- Crispy Breakfast Potatoes
Crispy Homemade Hash Brown Recipe
Ingredients
- 2 large Russet potatoes
- 1/4 cup butter divided
- 1 teaspoon salt divided
- 1/2 teaspoon pepper divided
- 1/4 teaspoon cayenne pepper divided
Instructions
- Wash and scrub potatoes. Using a box grater or food processor, shred the potatoes. (Peel them first if you prefer.)
- Place shredded potatoes in a bowl of cold water. Stir until the water becomes cloudy, then drain. Repeat until the water runs mostly clear.
- Spread the potatoes in a single layer on a kitchen towel or layered paper towels. Pat dry, then wrap the towel around the potatoes and squeeze firmly to remove excess moisture.
- Heat a large non-stick or cast iron skillet over medium heat. Melt half the butter. Add half the potatoes and spread into an even layer. Season with half the salt, pepper, and cayenne.
- Cook undisturbed for 5 minutes until a golden crust forms on the bottom. Flip in sections and cook another 5 minutes until crispy.
- Serve immediately. Repeat with remaining ingredients for a second batch.
Notes
- Best potatoes: Russets work best because they’re starchy and dry, which helps with crispiness.
- Don’t skip the drying step. Wet potatoes will steam instead of fry. Squeeze out as much moisture as possible.
- Let them cook undisturbed. Don’t stir or flip too early. The potatoes need a full 5 minutes to form a crispy crust.
- For extra crispy hash browns: Flip and cook each side once more for 3 minutes.
- Butter vs. oil: Butter gives the best crispy, golden results. You can use a mix of butter and oil if preferred.
- Storage: Refrigerate leftovers in an airtight container for 3-4 days, or freeze for up to 4 months. Reheat in the oven at 425°F or in an air fryer for best results.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
how much is one serving
You’ll get approximately 2- 2 1/2 cups of shredded potatoes. All nutritional information given is approximate – It’s impossible to give exact amounts because potatoes can vary in size.
fabulous potatoes. will eat these often. thanks!!!!!
You are so welcome Scott! Thanks for stopping by.