The Crispiest Homemade Hash Browns Recipe

5 from 1 vote

The Crispiest Homemade Hash Browns Recipe

Super simple but ultra-crispy homemade hash browns make the ultimate crowd-favorite breakfast item! Follow these steps to make this crispy and delicious side dish!

Prep Time5

Cook Time18

Total Time23

Course: Breakfast, Side Dish

Cuisine: American

Servings: servings

Ingredients

1 lb russet potato
4 tbsp ghee or coconut oil, for vegan
Salt and pepper to taste

Instructions

Scrub the potatoes, and peel them if you wish. Use a large-holed cheese grater to grate the potatoes.
Wrap the potato shreds in cheesecloth or a clean kitchen towel, and squeeze out as much liquid as possible using your hands.
Heat a large nonstick skillet over medium high heat. Once the pan is sizzling hot, add 2 tbsp of ghee.
Cook half of the potatoes so you don't crowd the pan: Add packed 1/4 cup of shredded potatoes into the pan and flatten to a circle about ¼-½ inch thick. Add 3 more circles to the pan so you have 4 thin patties, then sprinkle them with salt and pepper. Cook for 4-5 minutes until the bottom is golden brown. Flip them and cook for another 4 minutes until browned and crispy.
Remove from the pan. Repeat steps 3 and 4 with the rest of the potatoes.
Serve immediately.

Notes

Expert Tips

I highly recommend using russet potatoes to get homemade hash browns crispy. They have a higher starch content and a lower water content than other varieties, so they are perfect for yielding that crispy texture.

Do not skip squeezing out as much moisture as you can. This will make sure you get the crispiest hash browns! You can also try to use a salad spinner to get out excess water if you have one!

Using a nonstick skillet is important. You don't want to ruin the hash browns by having the crispy outer layer stick to the pan.

For best results, you’ll want to make sure you’ve added enough oil, butter, or ghee to the pan to get a crispy outer shell.

Make sure the pan is sizzling hot before adding ghee and potatoes. You can test this out by adding a drop of water to the hot skillet to ensure it sizzles when it hits the pan.

It's best to eat these right away. However, if you do have leftovers, the best way to reheat them and get them crispy again is to pan-fry them again in oil for a few minutes on each side.

To make these hash browns vegan, just use coconut oil for frying instead of ghee. They'll still turn out crispy and delicious!

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat in the air fryer or on a skillet to retain their crispy texture.

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