How to Make Hash Browns (crispy, buttery hash browns recipe)
My hash browns recipe is both crispy and buttery, resulting in breakfast heaven for anyone who loves potatoes. Whether you like your hash browns as patties or shredded, I’ve got you covered!
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Keyword: hash browns
- 1 cup potatoes, shredded
- 1-½ tablespoons butter
- Salt and pepper
Place shredded potatoes in a bowl and fill with cool water, then immediately drain. Repeat this process about four times, until water runs clear.
Place potatoes in a mesh sieve, just to drain off excess water, then place potatoes on a clean kitchen towel.
By twisting and squeezing the towel, squeeze out as much water from the potatoes as possible; repeat several times.
Heat 1-½ tablespoons of butter in a pan over low heat.
Add 1 cup of shredded potatoes to pan and season with salt and pepper to taste.
Press down lightly on top of potatoes with a spatula, just to flatten it slightly. Then don't touch it.
After 5 to 6 minutes, when the bottom has firmed up, sticks together, and is lightly browned, flip it over and cook for another 4 minutes.
Variation: Loose Shredded Hash Browns
Follow same steps as above, but instead of pressing the shredded potatoes into a patty, stir them around every minute or so, lightly browning all sides, making sure to keep everything in one thin layer. This technique will take about 6 minutes.
- Types of potatoes: Use starchy potatoes, like Russet, Idaho, or Yukon gold. They’ll also give you that perfect soft/crisp combination. Waxy potatoes (like fingerling, creamy, and some reds) have too much moisture and are better suited for boiling or making potato salad.
- Peeling potatoes: This is completely personal preference. I choose not to peel my potatoes because I like that extra earthy flavor of the potato skin. But if you want to peel your potatoes first, go right ahead!
- Shredding potatoes: Whether you prefer the manual cheese grater method and used a food processor, I've found that both methods worked equally well. While the food processor did work much more quickly and my fingers were safely away from any sharp blades, there was more clean-up to do afterward (washing all the food processor parts vs washing a simple cheese grater). So, the choice is yours, whichever you prefer.
- Rinsing and drying potatoes: Possibly the most important step in making deliciously crispy hash browns is removing some of the starch (you’ll be amazed at the water color!) and then to dry them well, so they crisp up nicely.
- Ketchup - What’s good for french fries is great on hash browns
- Hash brown cheesy potatoes - Add your favorite melty cheese to this hash brown recipe for a savory treat
- Smoked salmon, sour cream, and chives - A super refreshing and light breakfast
- Sausage gravy - A country-style creamy sauce over hash browns and maybe an egg too? Oh man….
- Salsa - Spice things up with a refreshing tomato and chili salsa to get your day started strong
- Curry powder - Sprinkle a little Indian spice over your hash browns
- Sauteed onions - Cook some onion slices at the same time as your hash browns, they’ll saute nicely in the butter
- Ham and mushrooms - Cut ham and mushrooms into small cubes and saute right in the same pan
Calories: 212kcal | Carbohydrates: 37g | Protein: 4g | Fat: 6g | Sodium: 63mg | Potassium: 886mg | Fiber: 5g | Sugar: 2g | Vitamin A: 179IU | Vitamin C: 41mg | Calcium: 27mg