How to make perfectly crispy, diner-style hash browns from scratch, you only need two ingredients! Serve along side eggs, bacon, or your favorite breakfast items.
If you’ve never made your own hash browns before, you’re in for a real treat! There’s nothing like hot, crispy hash browns right off the skillet. They’re a perfect breakfast side…or a base to pile your eggs, bacon, and sausage on!
The best part is that you only need a couple of potatoes, some cooking oil, salt and pepper to completely elevate your homemade breakfast game.
And I promise homemade hash browns are even better than the ones you can get at your local diner. They are cooked to perfection, which means CRISPY! Trust me, nobody wants soggy hash browns.
How to Make Hash Browns
You only need TWO ingredients (potatoes and oil) to make hash browns, plus salt and pepper. They are SO easy! Make sure you use Russet potatoes because they have less moisture than other potatoes.
If you follow my tips, you will achieve perfectly browned hash browns that are soft on the inside with a delightful salty crunch on the outside. They turn out perfect every time!
- Use a box grater to shred already-peeled potatoes. This doesn’t take that long!
- Place the shredded potatoes in a strainer or colander and run them under cool water until the water runs clear. This is removing all the starch from the just-grated potatoes!
- Place the rinsed potatoes on paper towels or a clean tea towel and pat them dry. Next, working in batches, squeeze out as much moisture as you can in the towel. Once they are well squeezed, sprinkle them with a little salt.
- I recommend cooking the hash browns in a seasoned cast iron skillet. Cast iron skillets get super hot and will give the hash browns the perfect golden, crispy crust.
- Make sure you use enough oil to coat the bottom of the pan. Don’t add the potatoes until the oil is hot and shimmering.
- Spread the potatoes in a thin layer in the pan so they cook evenly.
- Use a spatula to flip the potatoes, but wait until they are golden brown and crispy underneath. You can peak to make sure they are done. Flip and cook the other side.
- This recipe can easily be doubled or tripled, but make sure you don’t cook more than one batch at a time. You don’t want to overcrowd the pan.
What to Serve with Hash Browns
If you ask me, hash browns and ketchup are a match made in heaven. If you want to kick things up a notch, you can add a dash of hot sauce for some heat or go all out and top them with sour cream and chives.
To create a classic diner breakfast at home, serve hash browns with bacon or sausage, eggs, and toast. You can’t go wrong with this classic breakfast.
But what meal isn’t improved by salted, perfectly-cooked potatoes?! I love serving these with both savory and sweet breakfasts. They add the perfect extra touch every time! Here are some other ideas.
- French Toast
- Breakfast casserole
- Biscuits and Gravy
- Cinnamon Rolls
- Blueberry Muffins
Reheating Hash Browns
I recommend eating these the same day you make them! Hot hash browns, fresh out of the skillet are the BEST!
If you do have leftovers, they’re totally fine to store in an airtight container in the refrigerator for up to two days. Reheat them on the stovetop, air-fryer, or under the broiler so they can crisp back up. I don’t recommend reheating them in the microwave because they will be soggy.
More Potato Recipes
- Roasted Breakfast Potatoes
- Everything Bagel Roasted Potatoes
- Garlic Mashed Potatoes
- Mustard-Crusted Potatoes
- Twice Baked Potatoes
Crispy Hash Browns
- 1 pound russet potatoes, peeled (2 medium)
- ¼ cup cooking oil (canola or vegetable)
- Kosher salt and freshly ground black pepper, to taste
- Use a cheese grater to shred the potatoes.
- Place the shredded potatoes in a strainer and rinse with cold water until the water is clear. Give the potatoes a good squeeze to release the water.
- Place the shredded potatoes on paper towels or a clean tea towel and pat dry. Squeeze the potatoes to release excess water and moisture. You want the potatoes as dry as possible. You can do this in small batches. Sprinkle the potatoes with a little salt.
- In a large cast iron skillet, heat the oil over medium heat. Add the shredded potatoes to the hot pan, making sure they are in a single layer. Press the potatoes down with a spatula.
- Cook for 2 to 5 minutes or until browned. Use a spatula to flip and cook on the other side until crispy.
- Transfer the hash browns to a plate that has been lined with paper towels. Season with salt and pepper, to taste. Serve warm.
Have you tried this recipe?
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The recipe doesn’t emphasize squeezing out the water (the description before the recipe does) to remove the excess moisture. Any day with crispy hash browns is a good day!