Crispy Golden Hash Browns

My college roommate taught me the secret to perfect hash browns during our Sunday breakfast tradition, and I've been making them this way ever since. There's something deeply satisfying about taking humble potatoes and transforming them into something that makes the whole kitchen smell like a diner at dawn. The sound of them hitting the hot pan still makes me hungry, no matter how many times I cook them.

I made these for my dad's birthday breakfast last year, and he actually asked if I'd secretly ordered them from a restaurant. That moment when someone takes a bite and their eyes light up because it tastes like comfort and home, that's why I keep cooking. Now they're requested at every family gathering, holiday brunch, or random Tuesday when people just need something good.

Ingredients

• 4 medium russet potatoes, peeled: These starchy potatoes are crucial for that fluffy interior, and I've learned that waxy potatoes just don't crisp up the same way
• 1 small onion, finely chopped: Completely optional but adds that classic diner flavor profile I've come to love
• 3 tbsp unsalted butter: Butter gives that golden color and rich flavor, but mixing it with oil prevents burning
• 2 tbsp vegetable oil: Raises the smoking point so you can get that gorgeous crust without bitter burnt taste
• 1 tsp salt: Don't skip this, and season generously since potatoes really absorb it
• ½ tsp freshly ground black pepper: Freshly ground makes a noticeable difference in the final flavor

Instructions

Grate and squeeze those potatoes:

Use a box grater or food processor to shred your peeled potatoes, then wrap them in a clean kitchen towel and squeeze until you think your arms might fall off, because getting out every last drop of liquid is absolutely crucial for crispy results

Season and heat things up:

Toss the dried potatoes with onion, salt, and pepper, then heat half your butter and oil in a large nonstick skillet over medium-high until it shimmers

Form and first flip:

Add half the potato mixture, spread it thin and even, press gently with a spatula, then let it cook undisturbed for 5 to 7 minutes until golden before carefully flipping

Final crisp and repeat:

Cook the second side for another 5 to 7 minutes, adding more butter or oil if the pan looks dry, then remove to paper towels and repeat with the remaining potatoes

Save

These hash browns have become my go-to comfort food, whether I'm cooking for a crowd or just treating myself on a quiet morning. There's something meditative about the process, and the result always feels like a small victory.

Getting The Right Texture

After years of making these, I've discovered that the thickness of your potato shreds matters more than I initially realized. Too thick and they won't cook through, too thin and they'll burn before developing that perfect crunch. Aim for shreds that resemble matchsticks, and you'll get that ideal contrast between crispy edges and tender center every time.

Make Ahead Secrets

I've started prepping my shredded potatoes the night before when I'm hosting brunch, storing them in a bowl of water in the refrigerator to prevent oxidation. Just make sure to dry them thoroughly the next day, and you'll have breakfast ready in half the time without that last minute rush of grating and squeezing.

Serving Ideas That Work

While these are perfect alongside eggs and bacon, I've discovered they make an incredible base for other toppings. A fried egg on top, some smoked salmon and sour cream, or even just a generous sprinkle of sharp cheddar while they're still hot transforms them into something entirely new.

• Keep the pan at medium-high heat throughout cooking for the best crust formation
• A well-seasoned cast iron skillet works beautifully if you don't have nonstick
• Season immediately after cooking while they're still hot for maximum flavor absorption

Save

These hash browns have turned countless ordinary mornings into something special, and I hope they bring that same comfort to your kitchen.

Questions & Answers

→ How do I get my hash browns really crispy?

The key to crispy hash browns is removing as much moisture as possible from the shredded potatoes. Wrap them in a clean kitchen towel and squeeze firmly until no more liquid comes out. Also, using a mix of butter and oil helps achieve that golden, crispy exterior.

→ Can I make hash browns ahead of time?

While best served fresh, you can shred 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 skillet to restore crispiness.

→ Why are my hash browns mushy?

Mushy hash browns usually result from excess moisture in the potatoes or crowding the pan. Make sure to squeeze out all liquid after grating, and don't overload the skillet—cook in batches if needed. Also, avoid flipping too frequently.

→ What type of potato works best?

Russet potatoes are ideal for hash browns because they're high in starch and low in moisture. This starchy composition helps them crisp up beautifully while maintaining a fluffy interior. Avoid waxy potatoes like red or new potatoes.

→ Can I freeze shredded hash browns?

Yes! Blanch the shredded potatoes in boiling water for 2-3 minutes, drain, and freeze in portions. When ready to use, thaw and squeeze out excess moisture before cooking according to the recipe.

→ What can I add to hash browns for more flavor?

Finely chopped onion, shredded cheddar cheese, or fresh herbs like chives and parsley make excellent additions. You can also add garlic powder, paprika, or diced bell peppers to the potato mixture before cooking.