Introduction

Hash browns are a beloved breakfast staple that’s crispy on the outside and tender inside. This quick and easy recipe lets you enjoy golden, flavorful hash browns with minimal effort, perfect for any morning.

A round white plate holds a stack of eight golden-brown potato pancakes, each with a crispy texture and slightly uneven edges. The pancakes are layered in two overlapping piles, shining with a fried, crunchy surface that shows small bits of potato strands. On the top left edge of the plate, there is a small white bowl filled with creamy white sour cream, topped with a few red chili flakes for a bit of color contrast. The plate sits on a white marbled surface with a soft light that makes the golden pancakes look warm and inviting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large russet potatoes (about 1 pound)
2 tablespoons butter or oil
Salt and pepper to taste
1/4 teaspoon garlic powder
1/4 teaspoon paprika (optional)
1/2 cup shredded cheddar cheese (optional)

Instructions

Step 1: Peel the potatoes, or leave the skin on for extra texture. Using a box grater, shred the potatoes into a large bowl. Transfer the shredded potatoes to a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This is essential for crispy hash browns.
Step 2: Place the drained potatoes into a dry bowl. Season with salt, pepper, garlic powder, and paprika if using. Mix well to evenly coat the potatoes.
Step 3: Heat butter or oil in a large skillet over medium-high heat until shimmering. Test the heat by sprinkling a few shreds into the pan—if they sizzle, the pan is ready.
Step 4: Spread the potatoes evenly in a thin layer in the skillet. Avoid overcrowding to ensure crispiness. Let cook undisturbed for 4–5 minutes until the bottom is golden and crispy.
Step 5: Flip the hash browns carefully with a spatula. If using cheese, sprinkle it over the top now. Cook another 3–4 minutes until the other side is golden and the cheese has melted.
Step 6: Remove from the skillet and serve immediately with your favorite breakfast sides or condiments like ketchup, sour cream, or hot sauce.

Tips & Variations

For best results, remove as much moisture as possible from the potatoes to ensure crispiness.
Add finely chopped onions or herbs like chives for extra flavor.
Use olive oil or avocado oil instead of butter for a different taste and higher smoke point.
Try mixing in other shredded vegetables like sweet potatoes or zucchini for a twist.

Storage

Store leftover hash browns in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat to help restore crispiness. Avoid microwaving, as this can make them soggy.

How to Serve

A white plate with a stack of nine golden brown potato latkes showing crispy edges and a rough, textured surface of shredded potatoes, arranged in a slightly overlapping circle. To the top-left on the plate, a small gray bowl holds creamy white sour cream topped with small red chili flakes. The plate rests on a white marbled surface with a few scattered crumbs and red flakes around it. The lighting emphasizes the warm, crisp tones of the latkes, giving a fresh and appetizing look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare hash browns ahead of time?

Yes, you can shred the potatoes and store them in water in the refrigerator for up to 24 hours. Be sure to drain and dry them thoroughly before cooking.

How can I make hash browns crispier?

Removing excess moisture and cooking the potatoes in a hot pan without overcrowding helps achieve a crisp exterior. Using a cast iron skillet can also enhance crispiness.

Quick and Easy Hash Browns Recipe

Print Recipe

★★★★★

4.9 from 98 reviews

A quick and easy recipe to make crispy, golden hash browns using simple ingredients. Perfect for breakfast or brunch, these hash browns are made on the stovetop with optional cheese for extra flavor.

Author: Dylan
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 2–3 servings 1x
Category: Breakfast
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Main Ingredients

2 large russet potatoes (about 1 pound)
2 tablespoons butter or oil
Salt and pepper to taste
1/4 teaspoon garlic powder
1/4 teaspoon paprika (optional)
1/2 cup shredded cheddar cheese (optional)

Instructions

Prep the Potatoes: Peel the potatoes if desired or leave the skin on for extra texture. Grate the potatoes using a box grater into a large bowl. Transfer the grated potatoes to a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is crucial to achieve crispy hash browns.
Season and Preheat: Place the shredded potatoes in a dry bowl and season with salt, pepper, garlic powder, and paprika if using. Mix well to evenly distribute the seasoning. Heat butter or oil in a large skillet over medium-high heat until shimmering. Test readiness by sprinkling a few potato shreds—if they sizzle, the pan is ready.
Cook the Hash Browns: Spread the seasoned potatoes evenly in a thin layer in the skillet. Avoid overcrowding to ensure crispiness. Cook undisturbed for 4–5 minutes until the bottom is golden brown and crispy. Carefully flip the hash browns and cook for another 3–4 minutes until the other side is golden brown.
Add Cheese (Optional): After flipping, sprinkle shredded cheddar cheese over the hash browns and let it melt for about a minute before removing from heat.
Serve and Enjoy: Transfer the crispy hash browns to a plate and serve immediately. Pair with eggs, bacon, toast, or your favorite breakfast sides. Optional toppings include ketchup, sour cream, or hot sauce for added flavor.