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.
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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!
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
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.
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.
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.
Serve Hash Browns with
Hash Browns are one of our favorite breakfast sides. They pair well with:
- Air Fryer Bacon
- Poached eggs
- Boiled Eggs
- Breakfast Egg Muffins
- Fluffy Buttermilk Pancakes
- Easy Frittata
- Classic Cucumber Tomato Salad
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
Ingredients
- 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
- 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
Filed Under
All of Natasha’s recipes get 5 stars from me. Thanks so much!
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.
Hi Natasha
but . . . . . those are Deruni
or I am wromg)))
Respect
Cla
Hi Claudio. They are not the same. This is just grated potatoes that are fried. I have another recipe for Deruny – Ukrainian Potato Pancakes here.
Can’t wait to make this! Yes I saw Sharky !
Good eye, Christa! I hope you love the recipe!
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!
Good catch, Nancy!
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 !
You’re very welcome, Jayne! I’m glad you’re loving the recipes.
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:)
Thank you so much, Melinda! You’re so sweet. I hope you love the recipe!
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
Easy to make and so good. Will definitely make this again.
Can’t wait to try this recipe can you use frozen potatoes in bag for this recipe? Thank you.
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.
I’ve done this 3x and I can’t get to work.
Forget it…I’m going to Dennys.
Hi Catherine! I’d be happy to help troubleshoot if you can provide some information as to what happened.
Great hash browns! And so easy just watch them and sharkey was in the flowers on the counter behind you. Enjoy
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!!
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.
Hi Terri! I’m so happy you loved this recipe! Thanks for the feedback.
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!
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.
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
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!
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
Sarah, after grating them. Cold water. I can’t remember if salt water – that would probably pull,out more and reduce the moisture-level.
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.
Sounds great! Thanks got the info.
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!
Thank you for your great comments and feedback!
Sharky was in with the flowers but swam away