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Homemade Crispy Hash Browns

Good, old-fashioned, restaurant-style hash browns. Perfect with hot pepper sauce and ketchup!
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Breakfast
Cuisine south american
Servings 4 people
Calories 1285.1 kcal

Equipment

  • 1 Box Grater or Food Processor For shredding potatoes
  • 1 Large Mixing Bowl
  • 1 Heavy-Bottomed Skillet Cast iron or stainless steel for even heat
  • 1 Slotted spatula or turner For flipping and removing
  • 1 Kitchen Towels or Paper Towels For drying potatoes and draining cooked hash browns

Ingredients
  

Main

  • 2 medium russet potatoes shredded
  • ½ medium onion finely chopped
  • ¼ cup all-purpose flour
  • 1 large egg
  • 1 cup oil for frying or as needed
  • salt and pepper to taste

Instructions
 

  • Gather all ingredients. Dotdash Meredith Food Studios
  • Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place shreds in a bowl and mix in the onion, flour, and egg until evenly distributed. Dotdash Meredith Food Studios
  • Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, place potatoes into the pan in a 1/2 inch thick layer. Cover the whole bottom of the pan, or make separate piles like pancakes. Dotdash Meredith Food Studios
  • Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side. If you are cooking them in one big piece, it can be cut into quarters for easier flipping. Dotdash Meredith Food Studios
  • Remove from pan, and drain on paper towels. Season with salt and pepper and serve immediately. Dotdash Meredith Food Studios
  • Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS

Notes

1. The absolute key to crispy hash browns is removing as much moisture as possible from the shredded potatoes. After rinsing, squeeze them rigorously dry with a clean kitchen towel or paper towels. A salad spinner can also help.2. Ensure the oil is sizzling hot but not smoking before adding potatoes. Consistent medium-high heat is crucial for a deep golden crust without burning. Do not overcrowd the pan; cook in batches if necessary to maintain oil temperature.3. Patience is paramount. Allow the hash browns to cook undisturbed on each side until a substantial golden-brown crust forms. Resist the urge to peek or flip too early, which can break them apart. Season immediately after draining for best flavor.