Crispy Golden Hash Browns

My roommate Sarah taught me the secret to hash browns during our Sunday breakfast ritual. She'd stand by the stove, explaining how most people skip the crucial step that makes them restaurant-crisp. Now I can't make them without hearing her voice in my head, reminding me to squeeze the potatoes until my arms ache.

Last Christmas morning, I made these for my family while they opened presents. The smell of butter and golden potatoes filled the house, and suddenly everyone abandoned their gifts to hover around the kitchen island. My dad took one bite and declared them better than the truck stop hash browns he'd been raving about for thirty years.

Ingredients

• 4 medium russet potatoes: Their high starch content creates the crispiest exterior, and peeling them ensures even browning
• 1 small onion: Finely chopped onion adds sweetness and depth, though it's entirely optional if you prefer pure potato flavor
• 3 tbsp unsalted butter: Butter provides that golden color and rich flavor everyone loves
• 2 tbsp vegetable oil: Oil prevents the butter from burning while raising its smoke point
• 1 tsp salt: Essential for drawing moisture out and seasoning throughout
• ½ tsp freshly ground black pepper: Adds just enough heat to balance the richness

Instructions

Grate and squeeze the potatoes:

Use a box grater or food processor to shred the potatoes, then wrap them in a clean kitchen towel and squeeze until you've removed as much liquid as possible. This is the non-negotiable step that makes them crispy instead of soggy.

Season the shredded potatoes:

In a large bowl, toss the dried potatoes with onion, salt, and pepper until evenly combined. Let them sit for a few minutes to draw out any remaining moisture.

Heat your skillet:

Heat 1½ tbsp butter and 1 tbsp oil in a large nonstick skillet over medium-high heat until the butter foams and smells nutty. The combination of fats prevents burning while ensuring maximum crispiness.

Form the first batch:

Add half the potato mixture to the skillet, spreading it into a thin, even layer with your spatula. Press down gently to help the potatoes make contact with the hot surface.

Cook undisturbed:

Let the hash browns cook for 5 to 7 minutes without touching them. You'll know they're ready when the edges start browning and the whole layer lifts easily from the pan.

Flip and finish:

Carefully flip the hash browns, adding a bit more butter or oil if the pan looks dry. Cook another 5 to 7 minutes until both sides are deep golden brown and crisp.

Drain and repeat:

Transfer the finished hash browns to a paper towel-lined plate to drain any excess fat. Repeat the process with the remaining potato mixture.

Save

These hash browns have become my go-to for hosting brunch. Friends who claimed they couldn't cook have mastered this recipe, texting me excitedly when their potatoes finally turn out perfectly crisp and golden. There's something deeply satisfying about transforming humble ingredients into something so crave-worthy.

Getting The Perfect Crisp

The temperature of your butter and oil matters more than you'd think. If the fat isn't hot enough, the potatoes will soak it up instead of frying in it. I always let my pan heat for a full two minutes before adding anything, watching for that telltale shimmer across the surface.

Making Them Ahead

You can grate and squeeze the potatoes up to 4 hours ahead, storing them submerged in a bowl of cold water to prevent browning. Pat them completely dry before cooking, or skip this shortcut and just grate them fresh. The difference in texture is worth the extra five minutes of prep time.

Customization Ideas

The basic recipe is perfect on its own, but these variations have become family favorites. Mix shredded sharp cheddar into the potatoes before cooking for a diner-style cheese hash brown. Add minced garlic or fresh herbs like rosemary or thyme to the butter as it melts. For a spicy version, toss the shredded potatoes with cayenne or paprika before they hit the pan.

• Try sweet potatoes mixed with regular potatoes for a seasonal twist
• Leftover cooked hash browns reheat beautifully in a 400°F oven for 10 minutes
• Form mixture into patties and freeze uncooked for quick breakfasts later

Save

There's nothing quite like that first bite of perfectly crispy hash brown, hot from the pan with bits of golden brown potato clinging together. These have become the weekend breakfast staple that makes even the most ordinary Sunday feel like a special occasion.

Recipe FAQs

→ How do I get my hash browns extra crispy?

The key to extra crispy hash browns is removing as much moisture as possible from the grated potatoes. Wrap them in a clean kitchen towel and squeeze tightly, or soak them in cold water for 10 minutes then pat thoroughly dry before cooking.

→ Can I make hash browns ahead of time?

Shred the potatoes and store them submerged in cold water in the refrigerator for up to 24 hours. Drain and dry thoroughly before cooking. Already cooked hash browns reheat well in a 375°F oven for 10 minutes.

→ What's the best potato for hash browns?

Russet potatoes are ideal because they're high in starch and low in moisture, which creates the crispiest results. Yukon Gold potatoes also work well and have a naturally buttery flavor.

→ Why are my hash browns mushy?

Mushy hash browns usually result from not removing enough moisture from the potatoes, overcrowding the pan, or flipping too frequently. Ensure the skillet is properly heated and don't flip until the bottom is deeply golden.

→ Can I freeze hash browns?

Yes, freeze cooked and cooled hash browns in a single layer on a baking sheet, then transfer to freezer bags. Reheat from frozen in a 400°F oven for 15-20 minutes or until heated through and crispy.