Crispy Hash Browns

My college roommate showed me how to make proper hash browns during a hungover Sunday morning that turned into a weekly ritual. We'd crowd into our tiny kitchen, taking turns at the stove while nursing cheap coffee and talking about everything and nothing. Those crispy potato cakes became the benchmark for all future breakfasts in my apartment, and honestly, nothing smells quite like butter and potatoes hitting a hot skillet at 10 AM.

I made these for my dad last weekend, a man who's been ordering hash browns at Waffle House for forty years. He took one bite, looked at me with this genuine surprise, and asked what I did differently. Turns out the secret was just squeezing out every drop of moisture from the potatoes, something I learned from years of slightly mushy experiments. That moment of approval was worth all the failed batches.

Ingredients

• 4 medium russet potatoes, peeled: Russets have the perfect starch content and hold their shape when shredded, plus they develop that gorgeous golden crust we're all after
• 1 small onion, finely chopped: Optional but highly recommended, the onion sweetness balances the savory potatoes and adds those little caramelized bits everyone fights over
• 3 tbsp unsalted butter: Butter gives unbeatable flavor and helps achieve that restaurant quality crispiness that makes these irresistible
• 2 tbsp vegetable oil: Oil prevents the butter from burning while ensuring even browning across the entire potato surface
• 1 tsp salt: Essential for bringing out the natural potato flavor and creating that perfect savory breakfast bite
• ½ tsp freshly ground black pepper: Adds just enough warmth and depth to make every corner of these hash browns interesting

Instructions

Shred and squeeze the potatoes:

Grate the potatoes using a box grater or food processor, then wrap them in a clean kitchen towel and squeeze out as much liquid as humanly possible until your hands ache slightly

Season the mixture:

In a large bowl, toss the squeezed potatoes with the onion, salt, and pepper until everything is evenly distributed

Heat your pan properly:

Heat 1½ tbsp butter and 1 tbsp oil in a large nonstick skillet over medium-high heat until the butter foams and smells nutty

Form the first batch:

Add half the potato mixture to the skillet, spreading it into a thin, even layer and pressing gently with a spatula to help it hold together

Let it get golden and crisp:

Cook undisturbed for 5 to 7 minutes until the bottom is deeply golden brown and you can see the edges crisping up beautifully

Flip carefully:

Carefully flip the hash browns, adding a little more butter or oil if the pan looks dry, then cook the other side for another 5 to 7 minutes

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These became my go-to breakfast when I started hosting weekend brunches for friends. There's something magical about standing at the stove, flipping hash browns while everyone gathers around the kitchen island, coffee in hand, waiting for that first batch. The kitchen fills with this incredible buttery potato aroma that makes people suddenly very hungry and very happy to be there.

Getting That Perfect Crunch

The trick I've learned after countless batches is to resist the urge to crowd the pan. When you try to cook too many potatoes at once, they steam each other and you lose that incredible crispy texture that makes hash browns so addictive. Work in batches if you're cooking for more than two people, and keep the finished ones warm in a low oven while you cook the rest.

Make Them Your Own

Sometimes I'll mix in shredded sharp cheddar cheese right before flipping, letting it melt into those crispy potato strands. Other times, chopped fresh herbs like chives or parsley get sprinkled on during the last minute of cooking. My sister adds diced bell peppers for color and sweetness, while my brother swears by a little garlic powder in the seasoning mix.

Serving Suggestions That Work

These hash browns are the backbone of so many great breakfast plates. I love them alongside over-easy eggs where the yolk can run into the crispy potatoes, or next to some crispy bacon and fresh fruit. They're also perfect underneath a pile of smoked salmon with cream cheese, or even as a side to breakfast burritos. The key is serving them immediately while they're still shatteringly crisp.

• Keep the heat consistent, too low and they'll absorb oil, too high and they'll burn before cooking through
• A cast iron skillet works beautifully if you don't have nonstick, just use a bit more butter to prevent sticking
• Leftovers can be reheated in a hot oven to restore some crispiness, though they're best enjoyed fresh

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There's something deeply satisfying about transforming a few humble potatoes into something this delicious and crave-worthy. These hash browns have become my weekend morning staple, and I hope they find their way into your regular breakfast rotation too.

Recipe FAQs

→ Why are my hash browns soggy?

Soggy hash browns usually result from excess moisture in the potatoes. Always squeeze grated potatoes thoroughly in a clean kitchen towel or cheesecloth to remove as much liquid as possible before cooking.

→ Should I soak the potatoes before making hash browns?

Soaking shredded potatoes in cold water removes excess starch, which can help achieve extra crispiness. After soaking for 10-15 minutes, drain and dry thoroughly before cooking.

→ Can I make hash browns ahead of time?

You can grate and squeeze the potatoes ahead, storing them in water to prevent browning. Drain, dry, and cook when ready. Cooked hash browns reheat well in a skillet or oven at 375°F for best texture.

→ What's the best potato for hash browns?

Russet potatoes work best due to their high starch content and low moisture. These characteristics help achieve that desired crispy exterior and fluffy interior. Yukon Gold potatoes are a good alternative.

→ Why use both butter and oil?

Butter provides rich flavor while oil has a higher smoke point, preventing burning. This combination allows you to cook at higher temperatures for better crisping without sacrificing taste.