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. Watch the video tutorial and see how easy it is.

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.

Crispy hash browns in skillet served with bacon.

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The Best Hash Brown Recipe

My sister Tanya is the person that 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.

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!

Hash browns garnished with chives

Ingredients for Hash Browns

  • Russet Potatoes – these are the classic choice for hash browns because they crisp up nicely
  • Onion powder – adds onion flavor without any burnt onion taste
  • 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. 

Pro Tip: To cook hashbrowns, use a coated non-stick pan or a seasoned cast iron so the potatoes don’t stick to the pan. 

How to Make Hashbrowns

  1. 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.
  2. Preheat skillet – place a large non-stick or cast-iron skillet over medium heat. Once the skillet is hot, add oil and butter.
  3. 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.
  4. Season – sprinkle the top of the potatoes with salt and pepper to taste.
  5. 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.
  6. 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

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 potato hash in a skillet

Common Questions

Should I stir hash browns?

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

Can I add onions?

I have tested this with fresh chopped onion and the onion tends to scorch on the skillet and there’s a hint of burnt flavor. Adding onion powder provides enough onion flavor without the burning issue. You can add fresh chives as garnish afterward if you want even more onion flavor.

What are the best potatoes for hash browns?

Russet potatoes are the most common potatoes for hashbrowns. They crisp up better than waxy potatoes. That being said, you can still make delicious hashbrowns with Yukon gold potatoes if that is what you have on hand.

Hash browns made with Russet Potatoes

Serve Hash Browns with

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

Homemade Hash Browns are inexpensive and easy to make and such a treat. 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.

Natasha's Kitchen Cookbook

The Best Crispy Hash Browns Recipe

4.99 from 97 votes
Author: Natasha Kravchuk
Skillet hash browns with 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

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 Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Comments

  • Carl Stark
    April 24, 2024

    Great ,easy,& good! The bacon oil made the dish!!! This is a keeper for sure!

    Reply

    • Natashas Kitchen
      April 24, 2024

      I’m so glad you enjoyed it, Carl!

      Reply

  • Thomas Bade
    April 4, 2024

    I’ve made these, and they turned out great! The real trick is squeezing most of the liquid out. Mixed in diced red pepper, and onions. Fantastic! Thank you

    Reply

    • NatashasKitchen.com
      April 4, 2024

      You’re very welcome, Thomas! Thanks for sharing.

      Reply

  • Mary Hinchman
    March 26, 2024

    I don’t have a skillet or a griddle. Can I make these in an electric frying pan or a regular frying pan on the stove?

    Reply

    • NatashasKitchen.com
      March 26, 2024

      Hi Mary- you can use any coated non-stick pan or a seasoned cast iron so the potatoes don’t stick to the pan.

      Reply

  • Charmane
    February 24, 2024

    I made it! It was delicious! I only used half a potato since it was just for me and I was tired of grating. I’m novice chef, but I’m definitely using this recipe again.

    Reply

    • NatashasKitchen.com
      February 24, 2024

      That’s great, Charmane! Thanks for sharing.

      Reply

      • Sheila Clark
        February 28, 2024

        This recipe surprised me…I always thought there was flour & egg in hash brown potatoes…or is it potato pancakes I’m thinking of. ….aren’t they the same…anyway..trying your recipe….just taking a break after all the shredding….we came into a large amount of potatoes….a delivery truck upset on the road & my son brought us to 50 lb bags..after dole some out to family & friends ..I still had a lot left…..so….I am making a batch for the freeze …..tell Sharky to stay out of the flower pot, his allergies might flare up….

        Reply

        • Natashas Kitchen
          February 28, 2024

          Hi Sheila, I think you’re likely thinking of potato pancakes. These freeze well from what I read online, so you will have hash browns to go in no time next time! I will take Sharky to behalf haha.

          Reply

  • Sherry
    February 22, 2024

    Came out so Gud restaurant style with no additives & alm..
    😊

    Reply

    • NatashasKitchen.com
      February 22, 2024

      So glad you enjoyed it.

      Reply

  • Pat Mommone
    January 30, 2024

    Hi Natasha! I never have been able to make good hash browns until now. Previously I was covering the pan and now I know that’s a no-no. However, look into a little kitchen gadget called the Geedel. It’s amazing at grating the potatoes in a short time. And it’s easy to clean up. SOOOO much easier than a box grater.

    Reply

    • NatashasKitchen.com
      January 30, 2024

      Hi Pat! That’s great. Thank you for sharing that with me. I’m so glad you tried this recipe.

      Reply

  • L
    December 25, 2023

    Terrible. The hash browns never cooked and the bottom layer burnt and ruined my cast iron skillet. I followed the recipe exactly.

    Reply

    • Natasha
      December 25, 2023

      Hi L, I’m sorry to hear that. It sounds like your skillet may not be a seasoned one – if you wash it with soap, it will lose it’s seasoning and will stick badly. I think I need to put up a tutorial on cast iron care – it makes all the difference.

      Reply

  • Angela
    December 19, 2023

    hi would you be able to make these a day in advance? if so how would you reheat them? ty love all your recipes!

    Reply

    • NatashasKitchen.com
      December 19, 2023

      Hi Angela! We usually make them and eat them fresh. They won’t have the same crisp if you reheat them in the microwave. Here’s what I found with a little research, “preheat your air fryer to 370 degrees Fahrenheit. Place the refrigerated hash browns in the air fryer basket and cook for 5 minutes, or until warmed through.” I hope that helps! You can likely find instructions online for reheating these in the oven too if you don’t have an air-fryer.

      Reply

  • Leanne
    November 12, 2023

    I have always struggled with hash browns, no more! These turned out great even with me not feeling well. Heaven help me because I am going to be making and eating a ton of hash browns now

    Reply

    • Natasha's Kitchen
      November 13, 2023

      Yay, that’s so wonderful to hear! Thank you for this review, Leanne.

      Reply

    • Robert
      January 27, 2024

      It turned out great. Do NOT use the 2nd tbsp of oil though. It’s definitely not needed. I did use the 2nd tbsp of butter and that was plenty.

      Reply

  • Rick Delaney
    October 25, 2023

    I wonder… would a salad spinner work to get water out of the raw potatoes?

    Reply

    • NatashasKitchen.com
      October 25, 2023

      Hi Rick! Yes, many of my readers report using this technique.

      Reply

  • Bryce
    October 11, 2023

    These were outstanding!! They really exceeded my expectations! — I have failed a few times at making hashbrowns with more complicated recipes, & I’m so grateful for your excellent recipe, which is also super easy. Thank you so much, Natasha!

    Reply

    • Natasha's Kitchen
      October 12, 2023

      That’s awesome and so happy to hear that it was a huge success!

      Reply

  • Shantrell
    September 29, 2023

    I woke up wanting hash browns but didn’t feel like pre boiling, cubing, then frying so I found your recipe. These hash browns turned out perfectly. I used two medium sized Russet potatoes, rinced and squeezed water out with cheesecloth. Chef’s kiss! I forgot to add the onion powder but didn’t miss it. The crunch was phenomenal. I will make again!

    Reply

    • NatashasKitchen.com
      September 29, 2023

      Wonderful! I’m glad you enjoyed the recipe!

      Reply

  • Diana
    June 27, 2023

    Great hashbrowns recipe Natasha!
    I used my salad spinner to take the moisture out of the grated potatoes. It worked well. I set the spinner on the counter with a thick kitchen towel underneath to absorb the liquid from the spinner. Fast & easy!

    Reply

    • Natashas Kitchen
      June 28, 2023

      Great idea, Diana! I’m so happy you enjoyed that!

      Reply

  • Anna
    June 16, 2023

    OMG!!!!
    This is the Holy Grail of hash browns!!!! I followed the recipe to the letter, and sheer perfection….Cast iron skillet and cheese cloth are a must!
    I made beer brats in the same cast iron skillet afterwards, and delicious!!
    As always, you have the most amazing recipes and kitchen techniques!

    Reply

    • NatashasKitchen.com
      June 17, 2023

      Hi Anna! Thank you so much. I’m so glad you enjoyed this recipe and so glad that you are enjoying the others as well.

      Reply

  • Lisa
    June 15, 2023

    Great recipe, it was a little greasy for my taste. The next time I’m reducing the oil and butter, but overall so good!!
    Thank you!!!

    Reply

    • Natashas Kitchen
      June 15, 2023

      Thank you so much for sharing that with me, Lisa!

      Reply

  • Joe B Miller
    April 24, 2023

    That’s A Very Rare Flower Shark
    Behind you in the flower arrangement

    Reply

  • Anick
    March 15, 2023

    Hi! I love all your recipes, thanks for sharing! I Have a question: can we freeze them (after cook) in smaller portion? thanks

    Reply

    • NatashasKitchen.com
      March 15, 2023

      Hi Anick! I haven’t tested it but based on what I’ve researched, you can. You can do a quick online search for instructions on this. 🙂

      Reply

  • Benjamin
    November 19, 2022

    Amazing and so easy! I’ve tried other more complicated hash brown recipes and they haven’t turned out how I’d hoped, this one is so simple and yet came out perfectly on my first try! Definitely recommend and I will be making again

    Reply

    • NatashasKitchen.com
      November 19, 2022

      That’s wonderful! I’m glad you enjoyed this recipe, Benjamin!

      Reply

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