These crispy Hash Browns are made from scratch with just 3 ingredients! Fried in a skillet until golden brown and crispy, they are delicious served eggs and bacon for breakfast.
Easy Hash Browns from scratch
Potatoes cooked in any form will forever be my comfort food. I could eat them every day! Love them in a cheesy hashbrown casserole, roasted to perfection or served like in a diner, pan-fried until crispy. Rinsing shredded potatoes under water and squeezing out the moisture are two secrets to perfect crispy hash browns. Don’t skip them! They make all the difference.
You will make the hash browns once and your family will always ask for them. They are so easy and delicious! I serve them with ketchup (like fries) but sour cream with chives works great too.
Ingredients:
- Russet potatoes
- vegetable oil
- salt and pepper, to taste
How to make Hash Browns?
- Start by peeling and shredding potatoes.
- Place them in a colander and rinse under cold tap water.
- Drain and squeeze out as much moisture as possible using a kitchen towel or paper towels. Season potatoes with salt and pepper.
- Heat up oil in a large skillet.
- Place half of the shredded potatoes in the skillet and cook undisturbed for 3 to 4 minutes over medium heat.
- Check if the bottom is golden brown and flip. Cook another 3 to 4 minutes.
- Remove from pan and repeat with remaining potatoes.
- Serve garnished with chopped chives or parsley and more salt and pepper.
Why do I need to soak the potatoes?
This step helps remove the starch and create crispy hash browns. It also prevents them from turning brown while they are still raw. It is also very important to suqeeze out as much moisture out of the potatoes before frying.
Can I add more ingredients to hash browns?
Absolutely! Minced garlic, finely chopped onion, herbs, paprika, even cheese can be added to the shredded potatoes before frying them in the pan.
What types of potatoes are best for hash browns?
I recommend using starchy Russet potatoes. They will cook till crispy while creamier potatoes (like red or golden) that have more moisture will remain soft.
Can I freeze hash browns?
If you want to freeze hash browns, follow the recipe as written but instead of frying them in the pan, form them on a baking sheet, then freeze for 2 hours. You can line it with parchment paper so it’s easier to remove them. Place them in a freezer-safe container or bag and freeze for up to 3 months. When ready to cook, let them sit in room temperature while you heat up the oil, then fry in a skillet.
Tips for making the best hash browns:
- Shred potatoes on a large hole side of the box grater for the best texture.
- Rinse shredded potatoes under water to remove starch.
- Spread the potato mixture thin in the skillet so the hash browns will be crispy and cook evenly, but not too thin so they will fall apart.
More breakfast recipes:
For more recipes like this one, feel free to browse our Breakfast category.
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Hash Browns recipe
These crispy Hash Browns are made from scratch with just 3 ingredients! Fried in a skillet until golden brown and crispy, they are delicious served eggs and bacon for breakfast.
Course:
Breakfast
Cuisine:
American
Keyword:
hash browns
Servings: 4 servings
Calories: 271 kcal
Ingredients
-
1
lb
Russet potatoes -
6
tablespoons
vegetable oil -
½
teaspoon
salt -
¼
teaspoon
black pepper
Instructions
-
Wash and peel potatoes, then shredd on the large hole side of the grater.
-
Place them in a colander and rinse under cold tap water.
-
Drain and squeeze out as much moisture as possible using a kitchen towel or paper towels. Season potatoes with salt and pepper.
-
Heat up half of the oil in a large skillet.
-
Place half of the shredded potatoes in the skillet and spread thin.
-
Cook undisturbed for 3 to 4 minutes over medium heat.
-
Check if the bottom is golden brown and flip. Cook another 3 to 4 minutes.
-
Remove from pan and repeat with remaining potatoes.
-
Serve garnished with chopped chives or parsley and more salt and pepper.
Recipe Notes
- Spread the potato mixture thin in the skillet so the hash browns will be crispy and cook evenly, but not too thin so they will fall apart.
- I recommend using starchy Russet potatoes. They will cook till crispy while creamier potatoes (like red or golden) that have more moisture will remain soft.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use a calorie counter you are familiar with.
Nutrition Facts
Hash Browns recipe
Amount Per Serving
Calories 271
Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 17g106%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Sodium 296mg13%
Potassium 475mg14%
Carbohydrates 21g7%
Fiber 2g8%
Sugar 1g1%
Protein 2g4%
Vitamin A 2IU0%
Vitamin C 6mg7%
Calcium 15mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.