Cook perfect homemade hash browns with a tender inside and crispy browned exterior every time! This easy hash brown recipe is a great side dish for just about any breakfast and will be your go-to.
We love serving these with our life-changing scrambled eggs!
Homemade Shredded Hash Browns
There are so many different ways to enjoy potatoes for breakfast and we love them all. Hash browns are pretty synonymous with morning time and probably our favorite way, but not all hash browns are created equal. Today we’re sharing our tips for making them crispy on the outside, tender on the inside, and just plain delish.
You only need potatoes, oil, and salt to make homemade hash browns. For this particular recipe, we also include pepper, everything bagel seasoning, scallions, and sour cream as optional toppings.
What are the Best Potatoes to Use?
The best potatoes for crispy hash browns are ones that are very starchy, like Russet potatoes. Yukon gold and waxy potatoes are great for making mashed potatoes, but because they contain more moisture than Russets, they don’t develop those crispy edges we’re after. (To save time, you can use a package of refrigerated Simply Potatoes® Shredded Hash Browns, if preferred. Those work great.)
How to Make Hash Browns
Hash Browns (also referred to as hashed browns) are so incredibly easy to make. At the most basic level, you simply grate potatoes, rinse them, squeeze them dry, and cook in a hot pan with oil, flipping once until they’re crispy on both sides.
All potatoes need and love salt, and hash browns are no exception. From there you can add other seasonings. I always have a jar of everything bagel seasoning on the counter, which we sprinkle on…well, everything. To make this hash brown recipe, follow the steps below included in the printable recipe card.
How to Make Crispy Hash Browns
Let’s make sure our potatoes are crispy, not soggy! Here’s how:
- Rinse and dry the potatoes. Rinsing removes some of the starch and drying them removes excess moisture, which creates steam and prevents us from getting that outer crispy shell. Place the grated potatoes in a clean tea-towel or paper towel; squeeze and twist until all excess moisture is removed.
- Cook over medium heat. If you’ve been cooking them over super high heat, stop doing that. You actually want the heat source set to medium. Lower temperature, for a longer period of time.
- Use oil, not butter. While butter does taste amazing, the fast solids tend to burn. Vegetable oil or olive oil is the way to go.
- Make sure the oil is hot. The oil should coat the bottom of the pan and be shimmering hot before adding the potatoes.
- Press down into an even layer. Once the grated potatoes hit the hot pan, press down so they’re in a flat, even layer.
- Don’t flip too soon. Cook the potatoes for several minutes without disturbing them, so the underside can brown. After a few minutes, you can lift up an edge to check and adjust your heat if necessary. Once they’re fried golden brown, you can flip and continue to cook until both sides are golden.
- Drain on paper towels. As soon as the potatoes are done cooking, carefully transfer them to a paper towel-lined plate for a minute. This will remove any excess oil and prevent them from getting soggy.
How to Make Hash Browns Stick Together
The steps to making your hash browns crispy, outlined above, will help them stick together. Adding in a binder of some sort is another level of assurance. Here are a few options:
- Add a bit of flour into the hash brown mixture.
- Mix a beaten egg into the hash browns mixture.
- Add in some shredded cheese, which also acts as a binder.
Crispy shredded potatoes love to be paired with eggs! Some of our favorites include the best scrambled eggs, poached eggs, fried eggs, or with an omelette. Make it a complete meal with a side of fruit salad and some buttermilk drop biscuits.
How to Store Leftovers
- To store leftover hash browns: These potatoes are best enjoyed hot right from the fry pan, but any leftovers can be stored up to 4 days in a tightly sealed container in the refrigerator. They can also be transferred to a freezer-safe bag once completely cooled and frozen for up to 3 months.
- To reheat: Reheat crispy shredded potatoes in the oven at 425 degrees F until warmed through. Or in a fry pan on the stovetop over medium-low heat until warmed through. You can also reheat in the microwave for 45-60 seconds, although not our preference, since they tend to steam instead of maintaining some crispness.
More Classic Potato Recipes:
- Mashed Potatoes
- Smashed Potatoes
- Mashed Potato Cakes
- Oven Roasted Potatoes
- Baked Potato
- Twice Baked Potatoes
Crispy Homemade Hash Browns
- 4 cups peeled, shredded russet potatoes , thawed if frozen, and all moisture removed
- 3 tablespoons vegetable oil , divided
- 1/2 teaspoon coarse salt
- pinch of pepper
- 1/4 cup finely chopped scallions , for serving
- 1 to 2 tablespoons everything bagel seasoning , for serving
- 1/4 cup sour cream , for serving
- Rinse the grated potatoes until the water runs clear, drain, then wrap in several paper towels and twist to remove as much excess moisture as possible (repeating with dry towels, if necessary.)
- Toss the potatoes with the salt and pepper.
- Heat 1 1/2 tablespoons of the oil in a large non-stick skillet over medium heat. Swirl to coat.
- Once the oil is shimmering hot, add the shredded potatoes to the skillet. Spread in an even layer about 1/4-inch thick; pressing down with a spatula.
- Cook undisturbed for about 6 minutes or until golden brown on the bottom. (After a couple minutes, you can lift up one edge of the potatoes and see how done they are. If they're browning too quickly, you can adjust the heat.) Drizzle with the remaining 1 1/2 tablespoons vegetable oil. With a large spatula, gently turn potatoes over. Cook for an additional 6 minutes or until golden brown and tender.
- Gently transfer to a paper towel-lined plate for a minute to drain off any excess oil.
- Divide among 4 plates, sprinkle with a couple turns of freshly cracked black pepper. Top with a small dollop of sour cream, sprinkle with a few scallions and a bit of Everything bagel seasoning, to taste.
- Enjoy as is or serve with your favorite eggs.