Crispy Golden Shredded Hash Browns from Scratch
Shredded Hash Browns
Perfectly crispy, golden-brown shredded potatoes. The ultimate diner-style breakfast side made right at home.
Nutrition (per serving)
There is something incredibly nostalgic about a plate of diner-style hash browns. That perfect contrast between the shattering crunch of the golden exterior and the tender, buttery potato inside is the hallmark of a great breakfast. While many reach for the frozen bag, making them from scratch is surprisingly simple once you know the secret to success. It all comes down to managing the starch and moisture to ensure your potatoes fry instead of steam.
The absolute key to getting that restaurant-quality crust is the 'squeeze.' By grating fresh Russet potatoes and aggressively wringing out every drop of liquid, you're left with pure potato shreds that crisp up beautifully in a hot skillet. Seasoned with just a hint of onion powder and salt, these hash browns are the perfect companion to over-easy eggs and thick-cut bacon. Once you master this technique, you'll never go back to the pre-packaged version again.
Ingredients
- Russet potatoes:2 lb
- Unsalted butter:2 tbsp
- Vegetable oil:2 tbsp
- Kosher salt:1 tsp
- Black pepper:½ tsp
- Onion powder:½ tsp
Instructions
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Peel the Russet potatoes and grate them using the large holes of a box grater.
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Place the shredded potatoes in a large bowl of cold water. Swish them around to release excess starch, then drain.
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Place the drained potatoes in the center of a clean kitchen towel or cheesecloth. Gather the edges and twist the towel forcefully to squeeze out as much liquid as possible. You want the potatoes to be very dry.
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In a medium bowl, toss the dried potato shreds with salt, black pepper, and onion powder until evenly coated.
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Heat the butter and oil in a large non-stick or well-seasoned cast-iron skillet over medium-high heat until the butter is melted and foaming.
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Spread the potatoes into the skillet in an even layer, about 1/2 inch thick. Press down lightly with a spatula.
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Cook undisturbed for 6-8 minutes, or until the bottom is deeply golden brown and crispy.
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Flip the hash browns in sections and cook for another 5-7 minutes on the other side until crispy and the potatoes are tender throughout.
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Serve immediately while hot and crunchy.
Tips & Notes
- Always use Russet potatoes; their high starch content is essential for getting that crispy texture.
- Don't be afraid to squeeze hard—the drier the potatoes, the better they will brown.
- Avoid flipping the potatoes too early. They need constant contact with the hot pan to develop that golden crust.
- A cast-iron skillet provides the most even heat and the best crunch, but a non-stick pan is easier for flipping.
