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The Ultimate Crispy Pan-Fried Homemade Hash Browns Recipe

Two golden brown, crispy hash browns stacked on a white plate, showing the shredded potato texture inside.
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Learn how to make classic diner-style hash browns with a fluffy inside and a perfectly golden brown, crispy outside using simple shredded potatoes.

Ingredients

Scale
  • 2 large Russet potatoes (about 1.5 lbs)
  • 2 tablespoons unsalted butter
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Peel the potatoes. Grate them using the large holes of a box grater or a food processor attachment.
  2. Place the shredded potatoes in a clean kitchen towel or several layers of paper towels. Wring out as much liquid as possible. This step is key to preventing soggy hash browns.
  3. Heat the butter and oil in a large, non-stick skillet over medium heat until the butter is melted and foaming.
  4. Add the dried shredded potatoes to the hot skillet, spreading them into an even layer. Season evenly with salt and pepper. Do not press down immediately.
  5. Cook undisturbed for 8 to 10 minutes until the bottom is deeply golden brown.
  6. Use a wide, thin spatula to carefully flip the hash browns in sections or as one large patty.
  7. Cook the second side for another 6 to 8 minutes until golden brown and crispy. Press down lightly during the last few minutes to ensure even browning.
  8. Serve immediately as a shredded potato breakfast side.

Notes

  • For the crispiest homemade hash browns, ensure your potatoes are completely dry before they hit the pan.
  • If you prefer a no soak hash brown recipe, simply skip the rinsing step, but make sure to squeeze out all the moisture.
  • To achieve classic diner style hash browns, use a cast-iron skillet for superior heat retention.

Nutrition

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