Quick and Easy Hash Browns Recipe

Introduction

Quick and easy hash browns are a perfect crispy breakfast side that you can whip up in no time. Made from shredded potatoes and simple seasonings, they deliver satisfying crunch and flavor. Whether you’re starting your day or making a comforting snack, this recipe is sure to please.

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

1. 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 for crispiness.
2. Step 2: Place the shredded potatoes in a dry bowl and season with salt, pepper, garlic powder, and paprika if using. Mix well. Heat butter or oil in a large skillet over medium-high heat until shimmering. Test the heat by sprinkling a few potato shreds into the pan; if they sizzle, it’s ready.
3. Step 3: Spread the potatoes evenly in a thin layer in the skillet, avoiding overcrowding. Cook undisturbed for 4–5 minutes until the bottom is golden brown and crispy. Carefully flip and cook the other side for 3–4 minutes until golden brown.
4. Step 4: If using cheddar cheese, sprinkle it over the hash browns after flipping. Let the cheese melt for about a minute before removing from the heat.
5. Step 5: Transfer the hash browns to a plate and serve immediately. Enjoy alongside eggs, bacon, toast, or with ketchup, sour cream, or hot sauce for extra flavor.

Tips & Variations

• For extra crispy hash browns, make sure to squeeze out all moisture from the shredded potatoes before cooking.
• You can swap russet potatoes for Yukon Gold for a slightly creamier texture.
• Add finely chopped onions or bell peppers for additional flavor and color.
• Try seasoning with smoked paprika or cayenne pepper for a spicy twist.
• Using a non-stick skillet can make flipping easier and reduce sticking.

Storage

Store leftover hash browns in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over medium heat to restore crispiness or microwave briefly—though the texture won’t be as crisp. Avoid freezing as it may affect texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shredded potatoes for this recipe?

Yes, you can use frozen shredded potatoes. Just make sure to thaw and squeeze out any excess moisture before cooking to achieve crispy hash browns.

Why aren’t my hash browns crispy?

If your hash browns aren’t crispy, it’s often due to excess moisture or overcrowding the pan. Be sure to drain the potatoes well and cook them in a thin layer without stirring too much.

Quick and Easy Hash Browns Recipe

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★★★★★

4.6 from 105 reviews

A quick and easy recipe for crispy homemade hash browns using simple ingredients like russet potatoes, butter or oil, and seasonings. This skillet-cooked dish can be enjoyed as a hearty breakfast side and optionally topped with melted cheddar cheese for extra flavor.

• Author: Dylan
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 2 servings 1x
• Category: Breakfast
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

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

1. Prep the Potatoes: Peel the potatoes unless you prefer extra texture by leaving the skin on. Shred the potatoes using a box grater into a large bowl. Transfer the shredded potatoes to a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible to ensure crispiness.
2. Season and Preheat: Place the drained shredded potatoes in a dry bowl. Season evenly with salt, pepper, garlic powder, and paprika if using. In a large skillet, heat the butter or oil over medium-high heat until shimmering. Test readiness by sprinkling a few potato shreds, which should sizzle immediately.
3. Cook the Hash Browns: Spread the shredded potatoes evenly in a thin layer in the skillet, avoiding overcrowding. Cook undisturbed for 4–5 minutes until the bottom is golden brown and crispy. Carefully flip the hash browns with a spatula and cook for another 3–4 minutes until the other side is also golden and crispy.
4. Add Cheese (Optional): After flipping, sprinkle the shredded cheddar cheese over the hash browns. Allow the cheese to melt for about one minute before removing from heat.
5. Serve and Enjoy: Transfer the crispy hash browns to a plate. Serve immediately alongside eggs, bacon, or toast, and add condiments like ketchup, sour cream, or hot sauce for additional flavor.

Notes

• Removing excess moisture from potatoes is essential for crispiness.
• Do not overcrowd the skillet to prevent steaming instead of frying.
• Use a heavy skillet like cast iron for best heat retention and even browning.
• Optional spices like paprika add extra flavor but can be omitted.
• Cheese can be omitted for a dairy-free option or replaced with vegan cheese to suit dietary needs.

Keywords: hash browns, breakfast potatoes, crispy hash browns, easy hash browns, skillet potatoes, cheesy hash browns