Hash Browns

February 21, 2019

Perfect Hash Browns – crisp, golden brown and tender, diner style hash browns made and enjoyed in the comfort of home! Delicious homestyle comfort food that’s made for weekend mornings.

Homemade hash browns on brown serving plate with sliced tomatoes, sliced avocado, fried egg and a side of ketchup.

Hash Brown Recipe

Making hash browns from fresh potatoes is so easy. No need to buy the frozen kind, they don’t have as much flavor and they don’t come out as crispy.

This is one of those essential recipes (or more of a method anyway) that takes you back home to those mornings as a kid waking up to the smell of fried potatoes and freshly cooked bacon. Does it get any better?

We ate a lot of potatoes growing up and I always loved when mom turned them into hash browns. There’s just something about those tender shreds of perfectly pan fried potatoes.

And serving them with ketchup is a must right? The only way I know how to eat them. And they’re just that much better when served with a glass of orange juice. Breakfast basics that never disappoint.

Cooked shredded hash browns in cast iron pan.

Ingredients Needed for Homemade Hash Browns

All you’ll need is russet potatoes, olive oil (regular or light don’t use extra virgin) or vegetable oil for frying, salt and pepper.

If you want to add more flavor you could also add additional seasoning. Good options include paprika, onion powder, garlic powder, dried herbs, or cajun seasoning.

Ingredients needed to make hash browns shown here including russet potatoes, olive oil, salt and pepper.

How to Make Hash Browns

  • Shred potatoes on the large holes of the box grater (it’s okay if they start to discolor a bit as you grate, rinsing them next will help).
  • Preheat a 12-inch cast iron pan over medium-high heat.

Showing how to make hash browns. Shredding potatoes on the large holes of a box grater on a cutting board.

  • Transfer shredded potatoes to a fine mesh sieve or colander and rinse while tossing a couple of times. Drain.
  • Transfer half of the potatoes to several layers of cheesecloth and squeeze as much liquid out as possible (or alternately press with a potato ricer), spread onto a double layer of paper towels.

Rinsing shredded potatoes in a fine mesh strainer in the sink then wrapping in cheesecloth and pressing out excess liquid.

  • Repeat with second half of potatoes.
  • Spread more paper towels over potatoes and press dry. Season potatoes with salt and pepper.

Shredded potatoes layered over paper towel and covering with more paper towels to press out excess liquid.

  • Add oil to pan coating bottom evenly then add potatoes and spread even. Press down on potatoes with a spatula to flatten so bottom browns evenly.
  • Let cook undisturbed about 3 – 4 minutes until golden brown on bottom, then flip potatoes (in several portions) to opposite side.
  • Let brown on bottom about 3 – 4 minutes. Toss once more and let cook until tender, about 2 minutes longer. Serve immediately with ketchup if desired.

Cooking shredded potatoes in a cast iron skillet over a gas stove top to make hash browns.

Tips for Perfect Hash Browns

  • Use fresh potatoes, not frozen.
  • Rinse potatoes to prevent unappetizing color and remove excess starch.
  • Squeeze out excess liquid and dab dry (less liquid will give crispier potatoes).
  • Use a cast iron pan and preheat it.
  • Fry over medium-high heat and really let hash browns brown on bottom, only turning occasionally. Again it’s all about a crisp exterior.
  • Serve right away for best texture.

Overhead image of shredded hash browns in black cast iron skillet.

What to Serve with Hash Browns?

 

Hash Browns

Perfect Hash Browns - crisp, golden brown and tender, diner style hash browns made and enjoyed in the comfort of home! Delicious homestyle comfort food that's made for weekend mornings.
Servings: 4
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 1 1/2 lbs. russet potatoes (about 3 medium), peeled or unpeeled and scrubbed clean
  • 1/4 cup olive oil or vegetable oil
  • Salt and pepper

Instructions

  1. Shred potatoes on the large holes of a box grater. Transfer to a fine mesh sieve or colander and rinse potatoes while tossing a couple of times. Drain.

  2. Preheat a 12-inch cast iron pan over medium-high heat.

  3. Transfer half of the potatoes to several layers of cheesecloth and squeeze as much liquid out as possible (or alternately press with a potato ricer), spread onto a double layer of paper towels. Repeat with second half of potatoes.

  4. Spread paper towels over potatoes and press dry. Season potatoes with salt and pepper, toss.

  5. Add oil to pan coating bottom evenly then add potatoes and spread even. Press down on potatoes with a spatula to flatten so bottom browns evenly.

  6. Let cook undisturbed about 3 - 4 minutes until golden brown on bottom, then flip potatoes (in several portions) to opposite side. 

  7. Let brown on bottom about 3 - 4 minutes. Toss once more and let cook until tender, about 2 minutes longer. Serve immediately with ketchup if desired.

Nutrition Facts
Hash Browns
Amount Per Serving
Calories 253 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 1g6%
Sodium 8mg0%
Potassium 709mg20%
Carbohydrates 30g10%
Fiber 2g8%
Sugar 1g1%
Protein 3g6%
Vitamin C 9.7mg12%
Calcium 22mg2%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Breakfast
Cuisine: American
Keyword: Hash Browns
Author: Jaclyn