Hash browns, a classic breakfast or side dish, made with just a few simple ingredients in under 30 minutes. Crispy, golden, and delicious.
This is my favorite method for making hash browns because it’s straightforward and yields super crispy, evenly browned results. With minimal ingredients and a little attention, you’ll have a satisfying breakfast or side in about half an hour.
The basic ingredients are just potatoes, salt, and oil. For extra flavor I like to add garlic powder, onion powder, ground black pepper, and a pinch of cayenne flakes, but these are optional. Use whatever seasonings you prefer.
I typically grate the potatoes with a box grater for the right texture, though a food processor or store-bought shredded potatoes work fine. I prefer freshly grated russet potatoes because they’re affordable and produce great crispiness.
You can make hash browns with julienned or diced potatoes, but shredded potatoes give the best crispy surface and tender interior. Serve them for breakfast, as a side, or even as a snack — they’re versatile and easy to love.
Hash Browns Ingredients
- Russet potatoes — ideal for this recipe because they have high starch and low moisture, which helps achieve crispiness. If you can’t find russets, any potato will do.
- Salt — use your preferred salt; Himalayan pink salt works well but any salt is fine.
- Garlic powder and onion powder — optional but recommended for added flavor. You can substitute fresh garlic or onion if you prefer.
- Ground black pepper — freshly ground is best, though pre-ground pepper is convenient.
- Cayenne flakes — optional; omit if you don’t want heat.
- Extra virgin olive oil — I use extra virgin olive oil, but any neutral oil suitable for frying works. For an oil-free version, cook on a griddle until golden and crispy.
Tips to Make Perfect Hash Browns
- Add spices (paprika, cumin), herbs (fresh or dried), scallions, or other vegetables to customize the flavor.
- This recipe skips binders like flour or egg for simplicity; it still holds together and crisps nicely when excess moisture is removed.
- A box grater is easy to use and clean, but a food processor is faster if you prefer.
- Removing moisture is crucial. Squeeze grated potatoes firmly with your hands, a clean kitchen towel, or use a potato ricer to extract as much liquid as possible. The drier the potatoes, the crispier the hash browns.
Looking for More Potato Recipes?
- Sweet Potato Hash
- Smashed Potatoes
- Baked Potato Wedges
- Vegan Mashed Potatoes
Did you make this hash browns recipe?
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Hash Browns
15 minutes
15 minutes
30 minutes
Ingredients
- 1 pound russet potatoes, peeled if desired
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ⅛ teaspoon ground black pepper
- Dash of cayenne flakes, optional
- 3-4 tablespoon extra virgin olive oil
Instructions
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Fill a bowl with cold water and set aside.
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Grate or shred potatoes on a box grater or in a food processor, then place them into the cold water immediately to prevent discoloration. Drain and rinse until the water runs clear.
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Squeeze out as much liquid as possible using your hands, a clean kitchen towel, or a potato ricer, working in batches if needed. Transfer to a clean towel to dry further.
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Place the grated potatoes in a large bowl and add the salt and optional seasonings (except the oil). Combine well with your hands.
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Heat oil in a large skillet over medium-high heat. Spread the potatoes into an even layer, press down with a spatula, and cook undisturbed for about 2 minutes.
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Stir and press down again, repeating in 2-minute intervals and flipping sections as needed, until the potatoes are golden brown and crispy (about 4–8 more minutes).
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Transfer to a plate lined with paper towels to absorb excess oil and serve immediately. Store leftovers in an airtight container for 4–5 days.
Notes
- Nutritional information is calculated using 3 tablespoons of extra virgin olive oil.
Nutrition
Leave a comment below and let me know how it turned out!