Perfect Crispy Hash Browns: Golden, Buttery, and Irresistibly Crunchy
This crispy Hash Browns recipe is made with shredded russet potatoes cooked until golden brown and perfectly crunchy. Great for breakfast or brunch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Breakfast, Side Dish
- Method: Pan-Fry
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 large russet potatoes
- 2 tablespoons butter or oil
- Salt and pepper to taste
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika (optional)
- 1/2 cup shredded cheddar cheese (optional)
Instructions
- Peel the potatoes, or leave the skin on for extra texture.
- Using a box grater, shred the potatoes into a large bowl.
- Transfer shredded potatoes to a clean towel or cheesecloth and squeeze out as much moisture as possible.
- Place potatoes in a dry bowl and season with salt, pepper, garlic powder, and paprika.
- Heat butter or oil in a large skillet over medium-high heat.
- Spread potatoes evenly in the skillet in a thin layer.
- Cook undisturbed for 4–5 minutes until golden brown and crispy underneath.
- Carefully flip using a spatula and cook another 3–4 minutes until golden brown.
- If using cheese, sprinkle cheddar over hash browns after flipping.
- Serve hot and crispy.
Notes
- Squeezing out moisture is the key to crispy hash browns.
- Use clarified butter for extra flavor.
- Serve with eggs, bacon, or toast.