The Best Crispy Hash Browns (VIDEO)
Learn the secret to making the best Hash Browns that are crispy on the outside and tender in the center. An easy recipe for homemade skillet hashbrowns for the perfect breakfast side dish. Watch the video tutorial and see how easy it is.
On the weekdays, we stick with super fast make-ahead breakfasts like Overnight Oats, but on the weekends we take a slower pace and fire up the stove to cook everything from Omelettes to Crepes. If you are looking for some new favorite breakfast recipes, this crispy Hash Brown Recipe is a must-try. It pairs well with nearly every breakfast menu.
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The Best Hash Brown Recipe
My sister Tanya is the person that made me love homemade hash browns. They were the best I’ve tried and her secret? Plenty of butter. It adds incredible flavor and crisps up the outside forming a crust that crackles lightly when you bite into it. I took it a step further and added bacon grease (yes, save that bacon grease the next time you make Bacon in the oven). Wow, it makes wonderful hashbrowns – better than any restaurant version.
Skillet Hash Browns Video
Watch Natasha make these easy Hash Browns. You will be surprised at how easy it is and it’s sure to get on your regular rotation. Now go forth and cook!
Ingredients for Hash Browns
- Russet Potatoes – these are the classic choice for hash browns because they crisp up nicely
- Onion powder – adds onion flavor without any burnt onion taste
- Oil or Bacon grease – using bacon fat from baked bacon adds even more flavor to hash browns.
- Butter – infuses the potatoes with rich flavor, improves browning and crisping
- Salt and pepper – simple seasonings are all you need for potatoes
How many potatoes should I use?
The key for perfectly cooked hashbrowns is to keep the hashbrowns to about 1/3 to 1/2-inch thickness in the pan, otherwise, they won’t crisp up and cook through properly. Here are the guidelines we follow:
- 10-inch skillet: use 1.25 lb potatoes
- 12-inch skillet: use 1.5 lbs of potatoes
- Griddle: use 2 lbs+ or enough potatoes to keep the potatoes about 1/3-inch thickness when the potatoes are spread out over the surface.
Pro Tip: To cook hashbrowns, use a coated non-stick pan or a seasoned cast iron so the potatoes don’t stick to the pan.
How to Make Hashbrowns
- Prep potatoes – peel and grate potatoes on the large holes of a box grater (use safety gloves to protect your hands). Transfer potatoes to a bowl lined with cheesecloth. Wrap the potatoes tightly in cheesecloth and squeeze to get out as much juice as possible. Sprinkle potatoes with onion powder and stir to combine.
- Preheat skillet – place a large non-stick or cast-iron skillet over medium heat. Once the skillet is hot, add oil and butter.
- Add potatoes – spread the potatoes in an even layer in the skillet, about 1/3″ thick. Sautee undisturbed for 6 minutes or until the bottom is golden brown and crisped.
- Season – sprinkle the top of the potatoes with salt and pepper to taste.
- Flip hash browns – cut the hashbrowns in half or in quarters using a pizza cutter to make it easier to turn them over. Flip then season the second side with salt and pepper.
- Drizzle more oil or bacon fat around the edges and dot the corners with butter which will melt under the hashbrowns. Sautee another 6 minutes and serve until golden brown.
How to squeeze water out of potatoes
Removing the excess water is critical to getting the crispiest hash browns. Here are some methods to try. The cheesecloth method is the quickest and easiest.
- By Hand: Squeeze fistfuls of potatoes over a colander to get as much liquid out as possible then transfer to a paper towel-lined bowl and pat dry with paper towels.
- Cheesecloth: Place potatoes into a cheesecloth and squeeze out or wring out as much water as you can.
- Tea Towel: follow the same method to wring out liquid as a cheesecloth. Keep in mind potatoes can stain a towel so use one you don’t mind messing up.
- Potato ricer: This is my least favorite and I think it’s easier by hand, but you can squeeze out the water in portions using a potato ricer.
You want to give the potatoes a chance to sizzle and crisp up before you flip the potatoes. Just keep an eye on them to ensure your heat isn’t too high and avoid burning potatoes. Otherwise, it isn’t necessary to stir the potatoes, just flip them halfway through cooking.
I have tested this with fresh chopped onion and the onion tends to scorch on the skillet and there’s a hint of burnt flavor. Adding onion powder provides enough onion flavor without the burning issue. You can add fresh chives as garnish afterward if you want even more onion flavor.
Russet potatoes are the most common potatoes for hashbrowns. They crisp up better than waxy potatoes. That being said, you can still make delicious hashbrowns with Yukon gold potatoes if that is what you have on hand.
Serve Hash Browns with
Hash Browns are one of our favorite breakfast sides. They pair well with:
- Oven-baked Bacon or Air Fryer Bacon
- Poached eggs
- Boiled Eggs, especially soft-boiled
- Fluffy Buttermilk Pancakes
- Easy Frittata
- Classic Cucumber Tomato Salad
Homemade Hash Browns are inexpensive and easy to make and such a treat. Sometimes all you need on the side is a little ketchup to dip them into (they taste like the best part of French Fries!). How do you love your hash browns? I would love to hear from you in the comments.
The Best Crispy Hash Browns Recipe
Here’s the secret to making the best crispy Hash Browns – the perfect breakfast side dish. These homemade hash browns pair so well with any bacon, eggs, and just about any breakfast entree. This recipe is written for a 10-inch skillet.
- 1 1/4 lb russet potatoes, 2 medium-large
- 1/2 tsp onion powder
- 2 Tbsp light olive oil or bacon grease, divided
- 2 Tbsp butter, divided
- fine sea salt, added to taste
- freshly ground black pepper, added to taste
- 1 Tbsp chives, optional to garnish
Peel and grate potatoes and transfer to a bowl lined with cheesecloth. Use the cheesecloth to wring out as much liquid from the potatoes as you can (or squeeze out water with fistfuls and pat dry with paper towels). Sprinkle potatoes with onion powder and stir to combine.
Heat a large 10-inch cast-iron skillet or nonstick skillet over medium heat and once it's hot (but not smoking), add 1 Tbsp oil or bacon fat and swirl in 1 Tbsp butter.
Add potatoes and spread in a single layer about 1/3” thick. Let potatoes sauté undisturbed for 6 minutes over medium heat or until the bottom is browned and crisped up (If it darkens too quickly, reduce the heat).
Sprinkle the top with salt and pepper to taste.
Flip the hash browns. Sprinkle again with salt and pepper on the second side. If the hash browns don’t flip easily as a single disk, use a pizza cutter to cut in half or quarters then flip individual pieces.
Drizzle 1 Tbsp oil or bacon fat around the edges and dot the edges with butter. It will melt under the hash browns. Sauté without stirring for another 6 minutes or until the potatoes are golden brown and crisp on the second side. Remove from heat and serve garnished with chives.
How much potatoes to use:
- 12-inch skillet = 1.5 lbs potatoes
- 10-inch skillet = 1.25 lb potatoes
- Griddle = use enough potatoes to keep the potatoes about 1/3 thickness
Read comments/reviewsAdd comment/review
So, I wanted the hashbrowns in a full piece and was concerned about it breaking so I flipped it out on a lightly buttered plate and slid it back in the extra buttered pan. I love this recipe, the onion powder makes a nice added flavor. Thanks for your recipes. They’re great
Thank you so much for sharing that with me! I’m so happy it worked out and you loved it!
I found the shark. Your website is my “go to” for videos. You always make recipes look so easy and I find them easy to follow. 🙂
Thank you, Becky! I’m happy to hear you enjoy my recipes.
Looks Delish! I want to make for a shower.
Can any of this be made in advance?
Hi Peggy, this recipe is best fresh to stay nice and crispy.
I saw Sharkie in the flower pot on the back counter! Your recipe is delicious!
Thank you so much for watching, Emma!
Sharky is in the top of the flower vase in front of the tiled backsplash. I just love crispy fried potatoes. Can’t wait to make this recipe. Thank you very much.
You found Sharky! Great eye! I hope you try this recipe soon, Joan! We look forward to your feedback!
Wow wow wow hubby loves all things potatoes. I personally love these crispy potatoes with the onion powder. I’ve made potatoes for years and these are marvelous. I was so surprised of how much liquid came out if it. I appreciate how to give us a specific cooking time, perfect!
Thank you for your good comments and review, Cherie. We’re happy to hear that you enjoyed this recipe!
So yummy and crispy. I am like you and love potatoes too. Our new favorite way to make hash browns. Very clever the way Sharkie showed up in the flowers
I’m so glad you caught Sharkie, great eye, Andrea! Thank you for your great review!
This tasted so amazing! Thanks a lot for sharing this super easy to make recipe! Fam really loves it! Will surely have this again! Highly recommended!
You’re very welcome! So glad you enjoyed this recipe.
I always struggled with hashbrowns until now! They turned out perfect and I’m so grateful. Thank you!
Happy to hear that you loved the recipe!
these look great-will make them next w/e!
the gloves you use-i went to amazon thru your shopping link but do you use the original, reinforced, touchscreen or grip dot style?
love your videos and recipes.
and is your bacon baked? ty
not rated only because not tried otherwise 5 star
Hi Ali, these are the Safety Gloves that I have. I think it’s the original ones.
I’ve tried your hash browns with bacon grease and they were awesome. Found the shark in the flower arrangement on the counter beside the stove.
Great catch and thank you for the good review!
Thank you Natasha! Homemade hashbrowns seem to be a lost art nowadays with all the frozen options with a long list of ingredients we can’t pronounce. I’ll definitely make this recipe! Thank you so much for making everyone’s life tastier and healthier!
Hi Steven! 🙂 You’re very welcome. I hope you love this recipe.
I love crispy potatoes & these look deleious,. Sharky is in the bouquet of flowers
That’s correct! 🙂
Hi! Hash browns are one of my favorite breakfast, lunch, or supper foods! And, sharkie was by the flowers.
Yes, he was! 🙂 And I agree- hashbrowns are so good, for any meal!
love hash browns i need to do this–hey i thin sharkie is behind you on your left on the lower white cabinet next to the stove handles or knobs
I hope you try this recipe and love it, Sue! 🙂
Sharkie is in the flower pot behind you. It’s nice to see your husband popping into your video. Makes everything seem homie.
Thank you so much for watching, Keith!
Sharkies in your flowers! 😊
We love your videos and recipes. You both do such a wonderful job! We love the humor……
Keep on going……
I’m going to try the hash browns in the morning. We love our potatoes too.
Sue and Ted
Good eye Sue! Thank you so much for watching! I hope you try these soon, we look forward to your feedback!
Snarky is in the flowers next to your stove. We love hash browns, I do mine the same way but I always rince grated potatoes with water to remove starch before squeezing. So yummy
That is correct, you spotted him. Thanks for sharing your process, Carol.
…oh, and ps…we have fresh chives in our garden right now as well…as far as herbs, we (actually my husband grows–he’s the gardener in our family) he also grows parsley, basil, thyme, oregano, and rosemary.
THat’s awesome! Fresh herbs are so good to have on hand!
Looks delicious! Love your “laced with crunch” statement at the end of the video! 😃
I have a son who loves to make breakfast bowls with hash browns every morning. With that said I don’t want to grate potatoes all the time. Would these work just as well with frozen? There is more water content with fresh potatoes which adds moisture and would be different from frozen.
Hi Karen! You’ll have to experiment with it. When I have used frozen potatoes in the past, I thawed them and drain them before I fried them to remove the excess water content for best results. Fresh potatoes still work best, in my opinion.
This turned out so beautiful and the onion powder instead of raw onion was the secret that made them taste so so good. Thank you again for another great recipe.
Hi Rose! You’re very welcome. So glad to hear you enjoyed this recipe. Thank you for the feedback.
this recipe looks so delicious! I’ll be sure to try it soon:).
I hope you love it! Come back and let us know what you think. 🙂
I love your recipes and was wondering if you have good recipe to make beef brisket with thick dark gravy.I have slow cooker and/or oven to use. Thank you beforehand!
Hi Heidi! I have a recipe for slow-cooker beef brisket. I hope this helps.
I love hash browns! This recipe is so simple and I can’t wait to try this. Oh btw, sharkie was in the vase with the flowers😊
Hi Karen! I hope you love this recipe as much as we do. 🙂
I saw Sharky when you were putting home grown chives on the hash browns:)
Hash browns looked great! I will try this soon. I’ve been a subscriber for about a year and I have tried several of your recipes. Everyone I’ve tried have been very good. Thanks for all the great recipes and step by step instructions. Sharkie was in the flowers by the stove.
Thanks and God Bless
Hi Tim! Thank you for sharing that with me. I appreciate your support over this past year. I’m so glad you enjoy my recipes. Be blessed.
I’m so glad I found this…..I love crispy hashbrowns, but I can never get them that way!
Followed this recipe and they were PERFECT.
That’s wonderful, April! Thank you for the review. So glad they turned out perfectly.
I can never get enough of you and your wonderful videos! Your entire family is so cute and your husband is an excellent photographer! Your recipes are perfectly put together with great cooking ideas. Whatever it is I watch or read on your blog, is so tempting I usually go to the store the same day and cook what I view from your recipes!
You are awesome and I thank you!
Thank you for that lovely compliment, Linda! I’m so glad our recipes have been a hit in your home!
Hi Natasha, I made this, this morning, so tasty of course with Bacon, I divided it into 4 pieces one of which I added ontop some HP Brown (original) sauce, in my opinion better than Ketchup. I did see ‘Sharky in the flowers’ . Thank you.
Yay for finding Sharky! I’m so glad you loved this recipe!
These are delicious! Another way I like to get the liquid out of the potatoes is with a salad spinner. And chives are the easiest herb to grow, everyone should have them in a pot outside or in your garden!
Hi Diana, that is great! Thank you for sharing.
Love, love, love crispy hash browns and bacon! Sharks was in the utensil jar right of the stove.
Love your site and posts and video’s!!
Thank you, Paula! So glad to hear that.
Thanks Natasha for the techniques and tips! That’s the best part about the videos is just seeing different ways things can be done 🙂
I did note the skillet handle covers you have and got some for my cast irons as well!
Thx a bunch for your work and efforts to make us all better cooks!
Hi Natalya! You’re very welcome! Thank you for your excellent feedback.
Sharkie is on the wall behind the flowers , Love it !!. Hash browns is also my favorite breakfast
You got it! 🙂 Thank you, Samy! We love hashbrowns in my household too.