Recipe

Classic Hash Browns

Golden, crisp-edged hash browns with a tender, steamy middle, made with simple potatoes and a few smart tricks for maximum crunch.

By Matt Campbell

•

4.8

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If your ideal hash brown has shatter-crisp edges and a light, steamy center, you are in the right place. These are the diner-style potatoes that make you hover over the skillet, listening for that quiet sizzle that says, yes, this is going to be good.

The secret is not fancy ingredients. It is a few tiny moves that change everything: rinse off surface starch, squeeze out moisture like you mean it, and do not mess with them once they hit the pan. We are building a crust here, not a potato scramble.

Make these for weekend brunch, breakfast-for-dinner, or any morning that needs a little crunch therapy. Also, tasting as you go is not only allowed, it is encouraged.

Why It Works

Light, tender interior: Squeezing out water and cooking at the right thickness helps the center turn tender instead of gummy.
Crisp, golden crust: A hot pan plus enough fat creates the kind of browning you can actually hear.
Less sticking, cleaner flipping: Preheating the skillet and leaving the potatoes alone helps the crust set and release.
Better seasoning control: Season right before cooking so salt does not pull moisture to the surface while you wait.

Pairs Well With

Storage Tips

Hash browns are at their absolute best right out of the skillet, but leftovers can still be very worth it if you reheat them correctly.

Refrigerate

Cool completely, then store in an airtight container. Best within 3 to 4 days.
If you are stacking them, place parchment between layers to reduce sogginess.

Freeze

Lay cooled hash browns on a sheet pan and freeze until firm, then transfer to a freezer bag.
Best within 2 months for top texture.

Reheat for crisp

Skillet (best): Medium heat with a thin slick of oil or butter, 3 to 5 minutes per side.
Oven: 425°F on a sheet pan, 8 to 12 minutes, flipping once.
Air fryer: 375°F for 6 to 9 minutes, shaking once.
Microwave: Only if you are in a hurry and accept softer potatoes. No judgment, just physics.

Common Questions

Why are my hash browns soggy?

Usually it is moisture. Grated potatoes hold a surprising amount of water. Rinse, drain, then squeeze hard in a clean towel. Also make sure the pan and fat are hot before the potatoes go in.

Do I have to rinse the grated potatoes?

It helps a lot. Rinsing removes surface starch so the shreds stay more separate and crisp instead of turning gluey. If you skip it, squeeze extra well and expect a slightly denser center.

Should I salt the potatoes before or after squeezing?

After, and right before they hit the pan. Salt pulls water to the surface quickly. If you salt early and let them sit, they can start weeping again (then you would need to re-squeeze).

Can I use frozen shredded potatoes?

Yes. Thaw completely, then squeeze dry. Frozen shreds can actually crisp nicely because they are often pre-rinsed, but they still carry water.

What potatoes are best?

Russets are the classic choice because they are starchy and crisp well. Yukon Gold works too, but the result is a bit more creamy and less shattery-crisp.

Why did my hash browns fall apart when I flipped?

Two common reasons: the crust was not fully formed yet, or the heat was too low. Give it time. When the first side is deeply golden, it naturally releases. Pressing the potatoes into a cohesive round also helps.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Box grater or food processor with shredding blade
Large mixing bowl
Fine mesh strainer or colander
Clean kitchen towel or cheesecloth for squeezing
10 to 12 inch cast iron or nonstick skillet
Thin spatula (wide helps for flipping)

The first time I tried to make hash browns at home, I treated them like sautéed potatoes and stirred them constantly like an anxious raccoon guarding treasure. The result was tasty, sure, but also kind of pale and mushy. Eventually I learned the real move is patience: dry shreds, hot pan, press it down, then step back and let the crust do its thing. Now it is one of my favorite kitchen flexes because it looks simple, but it eats like you know exactly what you are doing.

Classic Hash Browns

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4

Ingredients

2 large russet potatoes (about 1 1/2 pounds), peeled or unpeeled
2 tablespoons neutral oil (canola, avocado, or vegetable), plus more as needed to generously coat the pan
2 tablespoons unsalted butter, divided
3/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
1/4 teaspoon garlic powder (optional)
2 tablespoons finely chopped chives or green onions (optional, for serving)

Optional add-ins: 1/4 teaspoon smoked paprika, a pinch of cayenne, or a handful of shredded cheddar for the last minute of cooking.

Instructions

Shred the potatoes. Grate on the large holes of a box grater (or use a food processor). Longer shreds make a better “mat,” so try not to pulverize them. Add the shreds to a large bowl of cold water as you go to keep them from browning.
Rinse, then drain. Swish the potatoes in the water, then pour into a strainer. Rinse under cold running water until the water runs mostly clear.
Start heating the skillet. Set a 10 to 12 inch skillet over medium-high heat now. Cast iron can take a few minutes, and you want the pan ready the moment the potatoes are seasoned.
Squeeze them dry. Wrap the potatoes in a clean kitchen towel and squeeze hard over the sink. Keep going until they feel dry and fluffy, not wet and heavy. (Then wash that towel promptly. Potato starch is clingy.)
Season. Transfer to a bowl and toss with salt, pepper, and garlic powder if using. Do this right before the potatoes go into the pan so they do not start weeping liquid.
Add the fat. Add the oil and 1 tablespoon of butter to the hot skillet. When the butter is melted and foamy (but not browned), you are ready.
Form the hash brown cake. Add the potatoes and spread into an even layer, about 1/2 to 3/4 inch thick. Press down firmly with a spatula to compact slightly, especially around the edges. Think: one cohesive round, not a loose pile. (This amount should fill a 10 to 12 inch skillet.)
Hands off. Cook 7 to 9 minutes, adjusting heat as needed. You want a steady sizzle, not smoking oil. Use the edge as your guide: when it is deeply golden and releases easily, it is time.
Flip. Slide a wide spatula underneath and flip in one confident move. If that feels like a lot, use one of these: (1) cut into 2 to 4 sections and flip in pieces, or (2) slide onto a plate, invert the skillet over the plate, then slide it back in. Add the remaining 1 tablespoon butter around the edges so it melts underneath.
Finish cooking. Cook 6 to 8 minutes more until the second side is golden and crisp and the center is tender. Time varies with thickness and pan, so trust color and release over the clock.
Serve. Transfer to a plate, sprinkle with chives, and taste for salt. Serve immediately for maximum crunch.

Nutrition information is estimated.

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