Learn the secret to making the best Hash Browns that are crispy on the outside and tender in the center. An easy recipe for homemade skillet hashbrowns for the perfect breakfast side dish. My kids love it when I make these for breakfast! Watch the video tutorial and see how easy it is.

Hash browns in a cast iron skillet with a serving spoon

This post may contain affiliate links. Read my disclosure policy.

Helpful Reader Reviews

“These hash browns were so crispy and delicious. I’ve tried so many potato pancakes and hash brown recipes over the years and had many fall apart or not crisp up. This recipe is easy and it works…” – Terri ★★★★★

“O.M.G!!! I made these and my family said they haven’t even been served, in any restaurant, hash browns as good as these!!! They are nothing short of ridiculously delicious!” – Jessica ★★★★★

The Best Hash Brown Recipe

My sister Tanya is the person who made me love homemade hash browns. They were the best I’ve tried and her secret? Plenty of butter. It adds incredible flavor and crisps up the outside, forming a crust that crackles lightly when you bite into it. I took it a step further and added bacon grease (yes, save that bacon grease the next time you make Bacon in the oven). Wow, it makes wonderful hashbrowns – better than any restaurant version.

On the weekdays, we stick with super fast make-ahead breakfasts like Overnight Oats, but on the weekends, we take a slower pace and fire up the stove to cook everything from Omelettes to Crepes. If you are looking for some new favorite breakfast recipes, this crispy Hash Brown Recipe is a must-try. It pairs well with nearly every breakfast menu.

Skillet Hash Browns Video

Watch Natasha make these easy Hash Browns. You will be surprised at how easy it is and it’s sure to get on your regular rotation. Now go forth and cook!

crispy golden hash browns on serving spoon

Ingredients for Hash Browns

  • Russet Potatoes are the classic choice for hash browns because they crisp up better than waxy potatoes. You can still make delicious hashbrowns with Yukon gold potatoes if that is what you have on hand.
  • Onion powder – adds onion flavor without any burnt onion taste. I don’t add fresh onions because they tend to scorch before the potatoes can cook through. If you want even more onion flavor, you can garnish with green onions or chives.
  • Oil or Bacon grease – using bacon fat from baked bacon adds even more flavor to hash browns.
  • Butter – infuses the potatoes with rich flavor, improves browning and crisping
  • Salt and pepper – simple seasonings are all you need for potatoes
Ingredients for homemade hash brown recipe with russet potatoes, onion powder, butter and oil

How Many Potatoes Should I use?

The key for perfectly cooked hashbrowns is to keep the hashbrowns to about 1/3 to 1/2-inch thickness in the pan; otherwise, they won’t crisp up and cook through properly. Here are the guidelines we follow:

  • 10-inch skillet: use 1.25 lb potatoes
  • 12-inch skillet: use 1.5 lbs of potatoes
  • Griddle: use 2 lbs+ or enough potatoes to keep the potatoes about 1/3-inch thickness when the potatoes are spread out over the surface. 

Natasha’s Favorite Skillet for Hash Browns

To cook hashbrowns, use a coated non-stick pan or seasoned cast iron so the potatoes don’t stick to the pan. My go-to skillet is cast-iron for even cooking.

How to Make Hashbrowns

  • Prep potatoes – peel and grate potatoes on the large holes of a box grater (use safety gloves to protect your hands). Transfer potatoes to a bowl lined with cheesecloth. Wrap the potatoes tightly in cheesecloth and squeeze to get out as much juice as possible. Sprinkle potatoes with onion powder and stir to combine.
  • Preheat skillet – place a large non-stick or cast-iron skillet over medium heat. Once the skillet is hot, add oil and butter.
  • Add potatoes – spread the potatoes in an even layer in the skillet, about 1/3″ thick. Sautee undisturbed for 6 minutes or until the bottom is golden brown and crisped.
  • Season – sprinkle the top of the potatoes with salt and pepper to taste.
  • Flip hash browns – cut the hashbrowns in half or in quarters using a pizza cutter to make it easier to turn them over. Flip then season the second side with salt and pepper.
  • Drizzle more oil or bacon fat around the edges and dot the corners with butter which will melt under the hashbrowns. Sautee another 6 minutes and serve until golden brown.
collage of how to make skillet hash browns step by step

Should I stir hash browns?

It’s important to give the potatoes a chance to sizzle and crisp up before you flip them. Just keep an eye on them to ensure your heat isn’t too high and avoid burning the hash browns. Otherwise, it isn’t necessary to stir the potatoes, just flip them halfway through cooking.

homemade hash browns sautéed in a skillet

How to Squeeze Water out of Potatoes

Removing the excess water is critical to getting the crispiest hash browns. Here are some methods to try. The cheesecloth method is the quickest and easiest.

  • By Hand: Squeeze fistfuls of potatoes over a colander to get as much liquid out as possible then transfer to a paper towel-lined bowl and pat dry with paper towels. 
  • Cheesecloth: Place potatoes into a cheesecloth and squeeze out or wring out as much water as you can. 
  • Tea Towel: follow the same method to wring out liquid as a cheesecloth. Keep in mind potatoes can stain a towel so use one you don’t mind messing up.
  • Potato ricer: This is my least favorite and I think it’s easier by hand, but you can squeeze out the water in portions using a potato ricer. 
Crispy hash browns cooked until golden brown

Serve Hash Browns with

Hash Browns are one of our favorite breakfast sides. They pair well with:

Up close golden crispy hash browns

Homemade Hash Browns are inexpensive and easy to make and so yummy. Sometimes, all you need on the side is a little ketchup to dip them into (they taste like the best part of French Fries!). How do you love your hash browns? I would love to hear from you in the comments.

The Best Crispy Hash Browns Recipe

5 from 109 votes
Crispy hash brown recipe on a skillet with a serving spoon
Here’s the secret to making the best crispy Hash Browns – the perfect breakfast side dish. These homemade hash browns pair so well with any bacon, eggs, and just about any breakfast entree. This recipe is written for a 10-inch skillet.
Prep Time: 13 minutes
Cook Time: 12 minutes
Total Time: 25 minutes

Ingredients 

Servings: 4 people as a side dish
  • 1 1/4 lb russet potatoes, 2 medium-large
  • 1/2 tsp onion powder
  • 2 Tbsp light olive oil or bacon grease, divided
  • 2 Tbsp butter, divided
  • fine sea salt, added to taste
  • freshly ground black pepper, added to taste
  • 1 Tbsp chives, optional to garnish

Instructions

  • Peel and grate potatoes and transfer to a bowl lined with cheesecloth. Use the cheesecloth to wring out as much liquid from the potatoes as you can (or squeeze out water with fistfuls and pat dry with paper towels). Sprinkle potatoes with onion powder and stir to combine.
  • Heat a large 10-inch cast-iron skillet or nonstick skillet over medium heat and once it's hot (but not smoking), add 1 Tbsp oil or bacon fat and swirl in 1 Tbsp butter.
  • Add potatoes and spread in a single layer about 1/3” thick. Let potatoes sauté undisturbed for 6 minutes over medium heat or until the bottom is browned and crisped up (If it darkens too quickly, reduce the heat).
  • Sprinkle the top with salt and pepper to taste.
  • Flip the hash browns. Sprinkle again with salt and pepper on the second side. If the hash browns don’t flip easily as a single disk, use a pizza cutter to cut in half or quarters then flip individual pieces.
  • Drizzle 1 Tbsp oil or bacon fat around the edges and dot the edges with butter. It will melt under the hash browns. Sauté without stirring for another 6 minutes or until the potatoes are golden brown and crisp on the second side. Remove from heat and serve garnished with chives.

Notes

How much potatoes to use: 
  • 12-inch skillet = 1.5 lbs potatoes
  • 10-inch skillet = 1.25 lb potatoes
  • Griddle = use enough potatoes to keep the potatoes about 1/3 thickness

Nutrition Per Serving

180kcal Calories26g Carbs3g Protein7g Fat1g Saturated Fat1g Polyunsaturated Fat5g Monounsaturated Fat1mg Cholesterol306mg Sodium605mg Potassium2g Fiber1g Sugar14IU Vitamin A8mg Vitamin C29mg Calcium1mg Iron
Nutrition Facts
The Best Crispy Hash Browns Recipe
Amount per Serving
Calories
180
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Cholesterol
 
1
mg
0
%
Sodium
 
306
mg
13
%
Potassium
 
605
mg
17
%
Carbohydrates
 
26
g
9
%
Fiber
 
2
g
8
%
Sugar
 
1
g
1
%
Protein
 
3
g
6
%
Vitamin A
 
14
IU
0
%
Vitamin C
 
8
mg
10
%
Calcium
 
29
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Breakfast
Cuisine: American
Keyword: hash brown recipe, hash browns
Skill Level: Easy
Cost to Make: $
Calories: 180
Natasha's Kitchen Cookbook
5 from 109 votes (68 ratings without comment)

Leave a Comment

Recipe Rating




Comments

  • JennG
    March 30, 2025

    All of Natasha’s recipes get 5 stars from me. Thanks so much!

    Reply

  • Pamela MacIntyre
    March 30, 2025

    I saw sharpie in with the flowers by the stove . I. Have your cookbook and I love it! Thank you for sharing your kitchen favourites with us.

    Reply

  • claudio setti
    March 30, 2025

    Hi Natasha
    but . . . . . those are Deruni
    or I am wromg)))
    Respect
    Cla

    Reply

  • Christa
    March 29, 2025

    Can’t wait to make this! Yes I saw Sharky !

    Reply

    • NatashasKitchen.com
      March 29, 2025

      Good eye, Christa! I hope you love the recipe!

      Reply

  • Nancy Towe
    March 28, 2025

    I saw Sharky behind the vase of flowers when you took the frying pan with the pan fried potatoes from the stove top and put it on your cutting board!

    Reply

    • NatashasKitchen.com
      March 28, 2025

      Good catch, Nancy!

      Reply

  • Jayne
    March 27, 2025

    saw sharky looking up from the flowers … I love my new cook book too ! fun fun fun videos, thank you for sharing them with us !

    Reply

    • NatashasKitchen.com
      March 27, 2025

      You’re very welcome, Jayne! I’m glad you’re loving the recipes.

      Reply

  • Melinda C.
    March 27, 2025

    Hi Natasha,
    This hashbrown recipe is a perfect way to cook hashbrowns, my family likes crispy so it will be perfect for us:) I am making these this weekend and I can’t wait to try them, hopefully I can do them as good as you do!!!! You are just amazing with your recipes:)
    I saw Sharky in the bouquet of flowers, he is as pretty as the flowers!!!!!
    Thanks for all you do:)

    Reply

    • NatashasKitchen.com
      March 27, 2025

      Thank you so much, Melinda! You’re so sweet. I hope you love the recipe!

      Reply

  • Tish Oliver
    March 27, 2025

    I can’t wait to try this recipe this weekend. Looks delicious and I always keep a basin of bacon far in my fridge. I saw the shark in your utensils pot behind you on the right, very cute.
    Thank you

    Reply

  • Kellie
    March 19, 2025

    Easy to make and so good. Will definitely make this again.

    Reply

  • Gayle
    March 14, 2025

    Can’t wait to try this recipe can you use frozen potatoes in bag for this recipe? Thank you.

    Reply

    • NatashasKitchen.com
      March 14, 2025

      Hi Gayle! You’ll have to experiment with it. When I have used frozen potatoes in the past, I thawed them and drain them before I fried them to remove the excess water content for best results. Fresh potatoes still work best, in my opinion.

      Reply

  • Catherine Vandecasteele
    February 7, 2025

    I’ve done this 3x and I can’t get to work.
    Forget it…I’m going to Dennys.

    Reply

    • NatashasKitchen.com
      February 8, 2025

      Hi Catherine! I’d be happy to help troubleshoot if you can provide some information as to what happened.

      Reply

  • Bonnie R Nixon
    February 6, 2025

    Great hash browns! And so easy just watch them and sharkey was in the flowers on the counter behind you. Enjoy

    Reply

  • John
    January 26, 2025

    Nice easy recipe! Only thing I do different is, instead of onion powder, I just grate a little onion with the potatoes. Then instead of needing onion powder, I use a little garlic. Just my take! Delicious either way!!

    Reply

  • Terri Leonard
    January 13, 2025

    These hash browns were so crispy and delicious. I’ve tried so many potato pancakes and hash brown recipes over the years and had many fall apart or not crisp up. This recipe is easy and it works. I’m so thankful for it.

    Reply

    • NatashasKitchen.com
      January 13, 2025

      Hi Terri! I’m so happy you loved this recipe! Thanks for the feedback.

      Reply

  • Jessica Raine
    December 23, 2024

    O.M.G!!! I made these and my family said they haven’t even been served, in any restaurant, hash browns as good as these!!! They are nothing short of ridiculously delicious!

    Reply

  • Granny Cooks
    December 16, 2024

    My cast iron griddle retains heat, so the potatoes browned faster than they cooked. No problem. I transferred them to a small sheet pan and slid them into my toaster oven at 400° F while I browned sausage and cooked eggs. Those potatoes were perfect! No “raw potato” taste at all.

    Reply

  • mila
    October 6, 2024

    One great way to add o this and make it better is to all an egg white to one batch and none to the other. it tastes much better and cooks better. also white potatoes don’t need to be rinsed

    Reply

  • Jim
    August 28, 2024

    This flipped over with no problem in our cast-iron. I did soak and rinse the russets twice and an amazing amount of starch settled at the bottom of the rinsing bowl. Definitely worth the extra effort, I think. Daughter is vegetarian so we used cooking-olive oil and butter. 9i’ll do the bacon grease when she’s on holiday). These are fabulous!

    Reply

    • Sarah
      September 4, 2024

      Hi Jim, can I ask if you rinsed the potatoes before or after peeling them? Want to ensure I get all the starch out… X

      Reply

      • Jim
        September 29, 2024

        Sarah, after grating them. Cold water. I can’t remember if salt water – that would probably pull,out more and reduce the moisture-level.

        Reply

  • Charles P Foley Sr
    July 10, 2024

    Do you know why, for years McDonalds had the best tasting fries? They were fried in beef talow. I do use bacon fat, but add a Tbl of beef tallow to the pan, and the butter of course.

    Reply

    • NatashasKitchen.com
      July 11, 2024

      Sounds great! Thanks got the info.

      Reply

  • Nancy S
    May 30, 2024

    Outstanding! I have never made hashbrowns before and these were easy and fast and tasted superb! Loved that there were not a lot of ingredients too. Thanks for an outstanding recipe!

    Reply

    • Natasha's Kitchen
      May 30, 2024

      Thank you for your great comments and feedback!

      Reply

      • david a fralic
        September 10, 2024

        Sharky was in with the flowers but swam away

        Reply

As Featured On

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.