Crispy Hash Browns – Perfect Golden Crunch Every Time

Looking for that perfect crispy hash brown? This easy recipe delivers crunchy-on-the-outside, tender-on-the-inside potatoes using just a few ingredients. Ideal for breakfast or brunch, these homemade hash browns beat the frozen version any day!

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Why You’ll Love These Crispy Hash Browns
• Simple ingredients
• Super crispy texture
• No fancy tools needed
• Ready in under 30 minutes

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Ingredients

• 2 large russet potatoes, peeled
• 1/4 cup onion, finely grated (optional)
• 2 tbsp all-purpose flour
• Salt and pepper, to taste
• 2 tbsp oil (vegetable or canola)
• 1 tbsp butter (for flavor)

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Instructions

Step 1: Prep the Potatoes

• Grate the peeled potatoes using a box grater.
• Rinse under cold water to remove excess starch.
• Squeeze out all the moisture using a clean kitchen towel.

Step 2: Mix

• In a bowl, combine grated potato, onion (if using), flour, salt, and pepper. Mix well.

Step 3: Cook

• Heat oil and butter in a non-stick skillet over medium heat.
• Add a spoonful of the mixture and press down gently with a spatula to flatten.
• Cook for 3–5 minutes per side until golden and crispy.

Step 4: Serve

• Drain on paper towels and serve hot with ketchup or sour cream!

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Tips for the Crispiest Hash Browns

• Use russet potatoes—they’re high in starch and crisp up best.
• Make sure to remove all the moisture.
• Don’t overcrowd the pan—fry in batches if needed.
• For extra flavor, mix in garlic powder or paprika.

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Storage Tips

• Refrigerate leftovers for up to 2 days.
• Reheat in a hot skillet or air fryer for best crispiness.
• Freeze raw patties between parchment for up to 2 months.