Recipe

Zesty Tangy Hashbrowns

Crisp-edged, tender-centered hashbrowns with a bright, tangy kick from Dijon, pickle brine, and lemon. A no-fuss skillet breakfast that tastes like you tried harder than you did.

By Matt Campbell

•

4.8

A cast iron skillet filled with rustic shredded hashbrowns with crisp golden edges, topped with chopped chives and a small bowl of tangy dipping sauce on the side

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Hashbrowns should be two things at the same time: crunchy where they hit the pan and soft where the potatoes steam into submission. This rustic version keeps it real with shredded potatoes, a few pantry seasonings, and a quick zesty sauce situation that makes the whole plate pop.

Here’s the vibe: crisp edges, cozy potato middle, and a tangy, mustardy hit that makes you go back for “just one more forkful” until, shockingly, the skillet is empty. No fancy tools, no weird ingredients, and yes, tasting as you go is encouraged.

Why It Works

Crisp that actually stays crisp: We squeeze out moisture, preheat the pan, and let the potatoes sit long enough to form a real crust.
Bright, tangy flavor built in: A quick mix of Dijon, pickle brine, and lemon wakes up the potatoes without making them soggy.
Rustic texture: Not a perfect pancake. Think craggy strands, browned bits, and those little crunchy corners everyone fights over.
Flexible: Works with russets, Yukon Golds, or even frozen shredded potatoes when life happens.

Pairs Well With

Fried eggs with chili crisp
Smoked salmon and quick lemony sour cream
Simple arugula salad with vinaigrette
Breakfast sausage or sautéed mushrooms

Storage Tips

Fridge: Store cooled hashbrowns in an airtight container for up to 3 days. If you stack them, separate layers with parchment so they do not steam each other into sadness.

Reheat (best method): Skillet over medium heat with a thin slick of oil, 3 to 5 minutes per side until hot and crisp again.

Air fryer: 375°F for 6 to 8 minutes, flipping once.

Oven: 425°F on a preheated sheet pan for 10 to 14 minutes.

Sauce: Keep the zesty sauce separate in the fridge for 3 to 5 days. Stir before using.

Common Questions

Can I use frozen shredded potatoes?

Yes, with a couple caveats. Use plain frozen shredded potatoes (not seasoned patties). Thaw completely and squeeze them very dry in a clean towel. Some frozen shreds are treated or partially cooked, so start checking for browning a minute or two earlier.

Why are my hashbrowns not getting crispy?

Three usual culprits: the potatoes are too wet, the pan is not hot enough, or you are flipping too early. Dry them well, preheat the skillet, and let the bottom form a crust before you touch it.

Do I have to make one big hashbrown “cake”?

Nope. You can do one big round for maximum crust or make 4 smaller patties for easier flipping. Smaller patties crisp faster.

What potatoes are best?

Russets get the crispiest because they are starchier. Yukon Golds are a little more buttery and tender. Both work.

Can I make these ahead for brunch?

Yes. Par-cook them until lightly golden, cool on a rack, then re-crisp in a hot skillet or oven right before serving.

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 (large holes) or food processor with shredding disc
Clean kitchen towel or cheesecloth for squeezing
Large skillet (12-inch cast iron is ideal) and a thin spatula
Mixing bowl and measuring spoons

I started making “rustic” hashbrowns because I got tired of pretending my potatoes were going to magically turn into a perfect diner-style rectangle. They never did. What they did do was form these gnarly, crisp edges that tasted way better than perfect ever could. Then one morning I splashed in a little pickle brine and Dijon like a curious kitchen gremlin, and suddenly the whole pan tasted brighter, sharper, and honestly more interesting. Now it is my go-to when I want comfort food that still has a little spark.

Zesty Tangy Hashbrowns

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 18 minutes

Total Time 33 minutes

Servings 4

Ingredients

For the hashbrowns

2 pounds russet potatoes, peeled or unpeeled
1 small yellow onion, grated or finely minced (optional but great)
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika (optional)
2 tablespoons all-purpose flour (optional, helps bind)
3 to 4 tablespoons neutral high-heat oil (canola, avocado, or vegetable), as needed
1 tablespoon butter (for flavor, optional but recommended)

Zesty tangy drizzle sauce

1/3 cup sour cream or plain Greek yogurt
1 tablespoon mayonnaise
1 tablespoon Dijon mustard
1 tablespoon pickle brine or apple cider vinegar
1 teaspoon lemon juice
1 to 2 teaspoons honey or sugar (optional, balances tang)
2 tablespoons chopped dill or chives
Pinch of salt and black pepper

Optional toppings: extra herbs, hot sauce, pickled onions, or a fried egg.

Note on onion: Onion brings flavor, but it also brings moisture. For maximum crisp, squeeze the onion with the potatoes (or use a little less onion).

Instructions

Shred the potatoes, then rinse. Grate the potatoes using the large holes of a box grater (or a shredding disc). Rinse the potato shreds in a bowl of cold water, swishing to remove surface starch. Drain well.
Squeeze like you mean it. Pile the rinsed potatoes into a clean kitchen towel and wring out as much water as possible. Keep squeezing until no more liquid drips and the shreds feel dry and fluffy. This is the crispiness tax.
Add onion and season. Add the potatoes to a bowl. Stir in the grated or minced onion (if using), plus 1 teaspoon kosher salt, pepper, garlic powder, smoked paprika, and flour (if using). If you want extra-crisp and you did not squeeze the onion earlier, you can give the mixed potatoes one last quick wring in the towel.
Make the zesty sauce. In a small bowl, stir together sour cream, mayo, Dijon, pickle brine, lemon juice, honey (if using), and herbs. Taste and adjust with a pinch of salt and more brine if you want it tangier. This makes about 1/2 cup, perfect for drizzling or dipping. Refrigerate while you cook.
Heat the skillet. Set a large (12-inch) skillet over medium-high heat. Add 3 tablespoons oil. When it shimmers, add butter (if using) and swirl.
Form the hashbrowns. Add the potatoes and press into an even layer, about 1/2-inch thick. For extra-craggy edges, do not pack it too tightly. Cook 7 to 9 minutes, undisturbed, until deeply golden underneath. No stirring. Let the crust happen.
Flip. Slide a spatula under and flip in sections, or flip the whole thing using a plate if you are feeling brave. Add a little more oil around the edges if the pan looks dry. Cook another 6 to 8 minutes until the second side is crisp and the potatoes are tender. If the outside is browning but the center still feels firm, drop the heat to medium and cook 2 to 3 minutes longer. You can cover the skillet for 1 to 2 minutes to help the middle soften, then uncover to re-crisp.
Finish and serve. Taste and add the remaining 1/2 teaspoon salt if needed. Serve hot with the tangy sauce drizzled on top or on the side for dipping. If you want, shower with chives and add a fried egg.

Matt’s crisp-edge tip: If the hashbrowns are browning too fast but feel undercooked, drop the heat to medium and give them 2 to 3 more minutes per side. Crispy outside and tender inside is the whole point.

Nutrition information is estimated.

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