Hash Browns Recipe
Golden, crunchy, and irresistibly satisfying, this crispy hash browns recipe delivers diner-style perfection from your own kitchen. Each bite offers a buttery crust with a tender, savory interior.
A classic side for eggs and bacon, these hash browns are made in a skillet for that signature crunch. With just a few ingredients, they’re fast, flavorful, and foolproof every time.
Key Players in This Crispy Hash Browns Recipe
- Russet potatoes – The starchy hero behind that golden-brown crust and tender inside. Their low moisture content is key to crisping up beautifully.
- Onion powder – A subtle flavor booster that gives the potatoes a savory depth without overpowering.
- Butter – Adds rich flavor and aids in that irresistible browning.
- Olive oil or bacon grease – For crispy edges and a little smoky note if using bacon fat.
- Fine sea salt – Enhances every bite without being harsh.
- Freshly ground black pepper – Adds a gentle kick to balance the richness.
- Chives – Optional, but highly recommended for a fresh finish and pop of color.
Let’s Get Crispy: How to Make These Hash Browns
Start by grating the potatoes and wringing them dry — this step is crucial for crispiness. Mix in onion powder and get your skillet hot.
Sauté the potatoes in a mix of butter and oil, pressing them into an even layer. Let them cook undisturbed until deeply golden on the bottom.
Carefully flip (in pieces if needed) and cook the second side with more butter and oil until crisp and golden. Season well and serve immediately.
Pro Tips & Tasty Tweaks
For the crispiest results, don’t skip wringing out the potatoes — excess water is the enemy of golden hash browns. Using a cheesecloth or even just strong paper towels will do the trick.
Stick with a well-seasoned cast-iron or nonstick skillet for even browning. Resist the urge to stir or press too much during cooking; the magic happens when the potatoes sit undisturbed.
For a twist, try mixing in a little shredded cheddar, chopped scallions, or even smoked paprika. These hash browns are also a great base for breakfast bowls or a fried egg topper.
Storing the Crunch: Leftovers Made Easy
To store leftover hash browns, let them cool completely, then refrigerate in an airtight container for up to 3 days. Reheat them in a skillet over medium heat to revive their crispness — a splash of oil helps.
You can also freeze cooked hash browns by layering them between parchment and storing in a freezer-safe container. Reheat directly from frozen in a hot skillet or oven until warmed through and crispy again.
Hash Browns Recipe
Ingredients
- 1 Tbsp chives finely chopped (optional for garnish)
- 1 1/4 lb russet potatoes approximately 2 medium-large, peeled
- Fine sea salt to taste
- 2 Tbsp unsalted butter divided
- Freshly ground black pepper to taste
- 2 Tbsp light olive oil or bacon fat divided
- 1/2 tsp onion powder
Instructions
- Peel and grate the potatoes, then transfer them to a cheesecloth-lined bowl. Firmly wring out all excess moisture using the cheesecloth or by squeezing handfuls dry and blotting with paper towels. Mix in the onion powder until well incorporated.
- Heat a 10-inch cast-iron or nonstick skillet over medium heat. When the skillet is hot but not smoking, add 1 tablespoon of oil or bacon fat, followed by 1 tablespoon of butter, swirling them together.
- Spread the grated potatoes in a uniform layer about 1/3-inch thick. Let them cook undisturbed for 6 minutes, allowing the bottom to develop a crisp, golden crust. If browning too rapidly, reduce the heat.
- Season the top with sea salt and freshly ground pepper.
- Carefully flip the hash browns. If a single flip is difficult, divide them into halves or quarters using a pizza cutter and turn the sections individually.
- Add the remaining tablespoon of oil or bacon fat around the edges and place small dots of the remaining butter near the edges so it melts underneath. Continue sautéing without stirring for another 6 minutes, until the second side is also crispy and golden.
- Remove from heat and garnish with chives, if using. Serve promptly.
