Crispy Homemade Hash Brown Recipe
Learn how to make crispy hash browns from scratch! These homemade shredded potatoes are golden and crispy on the outside, tender on the inside, and ready in about 25 minutes.
Servings: 6
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
Calories: 166kcal | Carbohydrates: 22g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 461mg | Potassium: 513mg | Fiber: 2g | Sugar: 1g | Vitamin A: 268IU | Vitamin C: 7mg | Calcium: 18mg | Iron: 1mg
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