Crispy Golden Hash Browns

My roommate in college taught me how to make proper hash browns after I served her soggy potato patties three weekends in a row. She stood in our tiny kitchen squeezing water out of shredded potatoes into the sink, explaining that moisture was the enemy of everything good and crispy.

I made these for my fathers birthday breakfast last year, and he actually stopped eating for a full minute to ask what I had done differently. The secret turned out to be nothing more than patience and a really thorough towel wringing.

Ingredients

• Russet potatoes: Their high starch content and lower moisture make them the gold standard for crispy hash browns that actually hold together
• Onion: Finely chopped onion adds sweetness and depth, but it is completely optional if you prefer pure potato flavor
• Butter and oil combination: Butter gives unbeatable flavor while oil has a higher smoke point, so together they create golden perfection without burning
• Kitchen towel: This humble tool is the real hero, removing excess starch and moisture that would otherwise prevent proper crisping

Instructions

Grate your potatoes:

Use the large holes of a box grater or the shredding disc of your food processor for uniform strands that cook evenly

Squeeze out the liquid:

Wrap handfuls of grated potato in a clean kitchen towel and twist until no more water comes out, this is the step that determines everything

Season the mixture:

Toss the dried potatoes with onion if using, salt, and pepper in a large bowl until evenly combined

Heat the fat:

Warm butter and oil in a large nonstick skillet over medium-high heat until the butter foams slightly

Form the first batch:

Add half the potatoes, spreading them into a thin layer and pressing down gently with your spatula

Wait for the crunch:

Let cook undisturbed for five to seven minutes until you see golden brown creeping up the edges

Flip carefully:

Use a large spatula to turn the whole cake, adding more butter or oil if the pan looks dry

Finish the second side:

Cook another five to seven minutes until both sides are deeply golden and the potatoes are cooked through

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These became my Sunday morning staple after I realized restaurant hash browns never lived up to what I could make at home with a little extra effort.

Getting That Perfect Crisp

The thickness of your potato layer matters more than you might think. Too thick and the middle will steam before the outside crisps, too thin and they become fragile chips that break when you flip them.

Make Ahead Strategy

You can grate and squeeze the potatoes a few hours ahead, storing them in the refrigerator covered with a damp paper towel. Just give them one more gentle squeeze before cooking to remove any moisture that accumulated while they sat.

Serving Ideas

These hash browns make any breakfast feel like a special occasion. Try topping them with a fried egg and hot sauce, or serve alongside smoked salmon and cream cheese for a weekend brunch that impresses everyone.

• Chopped chives or parsley add a fresh pop of color right before serving
• A sprinkle of shredded cheddar cheese melting on top while the second side cooks makes them irresistible
• Leftovers reheat surprisingly well in a dry skillet over medium heat

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There is something deeply satisfying about making something so simple from scratch that tastes better than anything you can buy.

Common Questions

→ Why are my hash browns soggy instead of crispy?

Soggy hash browns usually result from excess moisture in the potatoes. Always squeeze out as much liquid as possible using a clean kitchen towel after grating. For extra crispiness, soak the shredded potatoes in cold water for 10 minutes, then dry thoroughly before cooking.

→ Can I make hash browns ahead of time?

While best served fresh, you can grate and squeeze the potatoes ahead of time. Store them in water to prevent browning, then dry thoroughly before cooking. Already-cooked hash browns can be reheated in a 375°F oven for 10 minutes to restore crispiness.

→ What type of potatoes work best?

Russet potatoes are ideal due to their high starch content and low moisture, which creates the crispiest results. Yukon Gold potatoes also work well and provide a creamier texture. Avoid waxy potatoes like red potatoes, as they don't crisp up as effectively.

→ How do I prevent hash browns from sticking to the pan?

Use a generous amount of fat (butter and oil combination) and ensure your skillet is properly heated before adding the potatoes. A well-seasoned cast iron or quality nonstick skillet works best. Don't flip too early—wait until the bottom is fully golden and crisp.

→ Can I make these vegan?

Absolutely. Simply replace the butter with additional vegetable oil or your favorite plant-based butter alternative. The cooking technique remains the same, and you'll still achieve delicious crispy results.

→ What goes well with hash browns?

Hash browns pair perfectly with classic breakfast items like fried, scrambled, or poached eggs. They're also excellent alongside bacon, sausage, or smoked salmon. For a complete meal, serve with toast and fresh fruit.