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+ servings

Crispy Hash Browns

How to make crispy, diner-style hash browns from scratch, you only need two ingredients! Serve along side eggs, bacon, or your favorite breakfast items.

Recipe from Two Peas & Their Pod


  • 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.


Serve with ketchup, hot sauce, sour cream, or chives! 


Calories: 213kcal, Carbohydrates: 20g, Protein: 2g, Fat: 14g, Saturated Fat: 1g, Trans Fat: 1g, Sodium: 6mg, Potassium: 473mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1IU, Vitamin C: 6mg, Calcium: 15mg, Iron: 1mg