The Best Crispy Hash Browns

Crispy hash browns made with simple ingredients and cooked to golden perfection in a skillet. This easy homemade recipe delivers restaurant-quality results with a crunchy exterior and soft, fluffy interior. Perfect for breakfast or brunch, these hash browns are pan-fried without deep frying and require no special equipment. Learn how to make the best hash browns from scratch with minimal effort and maximum flavor.

Golden, crispy on the outside, and tender on the inside — these homemade hash browns are everything you want in a classic breakfast side. Made with just a few simple ingredients, they’re incredibly satisfying and easy to master.

Ingredients

• 1 1/4 lb russet potatoes (about 2 medium-large)
• 1/2 tsp onion powder
• 2 Tbsp light olive oil or bacon grease, divided
• 2 Tbsp butter, divided
• Fine sea salt, to taste
• Freshly ground black pepper, to taste
• 1 Tbsp chopped chives (optional, for garnish)

Instructions

1. Prep the Potatoes
   Peel and grate the russet potatoes. Transfer them to a bowl lined with cheesecloth and wring out as much moisture as possible. Alternatively, squeeze the grated potatoes in handfuls and pat dry with paper towels. Transfer to a clean bowl.
2. Season
   Sprinkle the grated potatoes with onion powder and stir to evenly combine.
3. Sauté the First Side
   Heat a large 10-inch cast-iron or nonstick skillet over medium heat. Once hot (but not smoking), add 1 tablespoon of oil or bacon grease and swirl in 1 tablespoon of butter until melted.
   Add the grated potatoes to the skillet and spread them into an even, compact layer about 1/3-inch thick. Cook undisturbed for about 6 minutes, or until the bottom is golden brown and crispy. Reduce heat slightly if they start to brown too quickly.
4. Season & Flip
   Season the top with salt and pepper. Flip the hash browns—if flipping as one whole piece is difficult, use a pizza cutter or spatula to divide into halves or quarters and flip each section separately.
   Sprinkle the flipped side with more salt and pepper.
5. Crisp the Second Side
   Drizzle the remaining 1 tablespoon of oil or bacon grease around the edges and dot the edges with the remaining 1 tablespoon of butter (this will melt and crisp the bottom beautifully).
   Cook for another 6 minutes, or until the second side is golden brown and crispy.
6. Serve
   Remove from heat and transfer to a plate. Garnish with chopped chives if desired. Serve hot and enjoy!

---

Tips

• Use russet potatoes for the best texture—they’re starchy and crisp up beautifully.
• Dry potatoes = crispy hash browns. The more moisture you remove, the better they’ll fry.
• Don’t rush the cooking time. Let each side get deeply golden before flipping.
• Use a pizza cutter or spatula to make flipping easier if they won’t hold together in one piece.

Variations and Substitutions

• Add-ins: Mix in finely chopped onions, garlic, or shredded cheese for extra flavor.
• Oil options: Swap olive oil with avocado oil, vegetable oil, or more butter for a richer taste.
• Herbs and spices: Try paprika, thyme, or rosemary in place of or alongside onion powder.

FAQs

Can I make these ahead of time?
Yes! You can grate and dry the potatoes in advance. Store them in an airtight container in the fridge for up to 1 day before frying.

Can I freeze cooked hash browns?
Absolutely. Cool completely, then freeze in a single layer. Reheat in a skillet or toaster oven for best results.

Why won’t my hash browns stick together?
They may still be too wet, or the pan wasn’t hot enough. Press them into a firm layer and be patient with cooking time before flipping.

Serving Suggestions

• Pair with eggs, bacon, or sausage for a hearty breakfast.
• Use as a crispy base for avocado toast or a fried egg stack.
• Serve alongside burgers or grilled meats as a fun alternative to fries.

Why You’ll Love This Recipe

• Super crispy on the outside, perfectly tender inside.
• Simple ingredients you likely already have.
• Flexible for breakfast, brunch, or even dinner.
• Customizable with your favorite flavors and toppings.