Crispy Homemade Hash Browns

Crispy hash browns on a plate with bacon, eggs, and ketchup.

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Crispy Homemade Hash Browns

Crispy, golden, and ready in 15 minutes. These 3-ingredient homemade hash browns will become your new weekend morning staple!

Prep Time5

Cook Time8

Total Time15

Course: Breakfast, Side

Cuisine: American

Servings:

Calories: 151kcal

Author: Catherine McCord

Ingredients

1 pound russet potatoes (about 2 large potatoes), peeled
1 teaspoon kosher salt
2 tablespoons vegetable or canola oil (any oil will work as long as it has a high smoke point.)

Instructions

On the large side of a box grater or in a food processor using the grating blade, shred the potatoes.
Place the potatoes in a strainer and rinse thoroughly with cold water.
Place shredded potatoes on a clean kitchen towel or paper towels, squeezing out as much liquid as possible over a bowl or the sink.
Sprinkle the potatoes with salt and stir.
Heat the oil in a large non stick sauté pan over med/high heat and add the potatoes in an even layer.
Let cook in a single layer for 4 minutes without stirring.
Flip with a spatula in 4 sections, cooking for another 4 minutes. The outside should be crispy and the interior soft.
Serve immediately.

Notes

Dry the potatoes thoroughly. This is the single most important step in the entire recipe. Excess moisture is the enemy of a crispy hash brown. Wet potatoes will steam instead of fry, leaving you with a pale, soggy result no matter how hot your pan is. Take the extra minute to really wring them out and you will taste the difference.

To freeze. Spread the raw shredded potatoes in a single layer on a parchment-lined sheet pan and freeze until solid, about 1 to 2 hours. Transfer to a freezer bag and store for up to 3 months. When ready to cook, add straight from the freezer to a hot oiled skillet, no thawing needed. Note that some graying may occur in the freezer due to natural oxidation. This is completely normal and does not affect the flavor or texture once cooked.

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