Homemade Hash Browns
Crispy homemade hash browns made from fresh potatoes using a simple skillet method. This easy breakfast recipe creates golden, diner-style hash browns in about 20 minutes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2-3 (about 2 cups cooked)
- Category: Breakfast, Side Dish
- Cuisine: American
Ingredients
- 2 medium russet potatoes
- 2 tablespoons oil or butter
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Peel and shred the potatoes using a box grater.
- Rinse the shredded potatoes in cold water to remove excess starch.
- Drain and squeeze out as much moisture as possible using a clean towel.
- Heat oil or butter in a skillet over medium-high heat.
- Spread the potatoes in a thin layer in the skillet.
- Cook undisturbed for 5–7 minutes until the bottom is golden brown.
- Flip and cook another 3–5 minutes until crispy.
- Season with salt and pepper and serve immediately.
Notes
For the crispiest hash browns, squeeze as much moisture as possible out of the shredded potatoes before cooking. Excess water prevents the potatoes from browning properly.
Spread the potatoes in a thin layer in the skillet. Overcrowding the pan can cause the potatoes to steam instead of crisp.
For extra crispy edges, allow the hash browns to cook undisturbed for several minutes before flipping.
If you prefer diner-style hash browns, cook them a little longer than you think — deep golden edges mean better flavor and texture.
Find it online: https://reachwellth.com/homemade-hash-browns/