Crispy Hash Browns

Crispy Hash Browns

There's just one secret to the crispiest hash browns: remove as much moisture as possible before frying. Our recipe shows you exactly how to do it to achieve the perfectly browned, diners-style crispy hash browns, every time.

Ingredients

  • 6 tablespoons extra virgin olive oil
  • 2 pound Russet baking potatoes
  • Salt and pepper

Directions

  1. 1

    Peel and grate the potatoes: Peel the potatoes and grate them using the large holes of a box grater.

  2. 2

    Squeeze out the moisture: Squeeze out as much moisture as you can from the grated potatoes. An easy way do this with a potato ricer (or an orange or lemon press), using it like you would a garlic press but without forcing the potatoes through it completely. You just want to press out the excess moisture. Work in batches and only fill the ricer half-way with the raw grated potatoes. If you don't have a ricer, wrap the raw grated potatoes in a clean tea towel and squeeze it until you have squeezed out as much moisture as you can. Work in batches to make it more manageable. Note that the potatoes can sometimes stain a cloth towel, so use one that you don't mind showing a bit of wear.

  3. 3

    Cook the hash browns: Heat 3 tablespoons of oil in a large frying pan on medium-high heat. When the oil heats up to the point of shimmering but not smoking, add the grated potatoes, spreading them out evenly along the bottom of the pan. The potatoes should not be too thick in any one place—about 1/4 to a 1/2-inch thick. Sprinkle some salt and pepper on the potatoes.

  4. 4

    Flip the hash browns: After a few minutes, lift up one edge of the potatoes and see how done they are. If they have fried to a golden brown, they are ready to flip. Use a large metal spatula (or two spatulas) to flip the potatoes over all at once, or divide the large potato cake into halves or quarters and flip. Continue to cook until they are golden brown on the bottom.

  5. 5

    Serve: Use a metal spatula to cut into quarters and serve. Did you enjoy this recipe? Let us know with a rating and review!

Crispy Hash Browns

Crispy Hash Browns

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About this Recipe

Craving those golden-brown, irresistibly crispy hash browns you only seem to get at your favorite diner? You can achieve that perfectly crunchy texture right in your own kitchen with this simple, yet effective approach.

The secret to truly crispy hash browns isn't complex, but it is absolutely crucial: it's all about moisture removal. This recipe specifically leverages the starchy nature of Russet potatoes and guides you through the process of eliminating excess water from the grated spuds. This singular, essential step is the key to achieving that coveted, perfectly browned, diner-style crispness and ensures your hash browns fry beautifully rather than steaming. Without proper moisture removal, your hash browns will turn out limp and soggy, making this technique the difference-maker for a superior result every single time.

Prepare for a sensory delight with these hash browns. Each bite offers an incredible contrast: a deeply golden, crunchy exterior giving way to a tender, potato-rich interior that’s still full of comforting potato flavor. The simple seasoning of salt and pepper ensures the pure essence of the potato shines through, creating a classic side dish that feels both familiar and incredibly satisfying. You’ll love how this method consistently delivers that sought-after texture, making them an instant favorite for any meal.

While perfect in their simplicity, these crispy hash browns are also a fantastic canvas for your creativity. Feel free to enhance the flavor by sautéing finely diced onion or a pinch of garlic powder with the potatoes. For a different fat profile, you could swap a portion of the extra virgin olive oil for butter or even bacon fat for an extra layer of savory depth.

These crispy hash browns are the quintessential accompaniment to any breakfast or brunch spread. Serve them alongside fluffy scrambled eggs, sizzling bacon, or a juicy breakfast sausage for a complete, comforting meal. They also make an excellent potato side for a casual lunch or dinner.

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