Crispy Shredded Golden Brown Potatoes

The smell of butter hitting a hot skillet at 7 AM still takes me back to my first apartment kitchen, where I learned that patience is the secret ingredient nobody talks about. I used to rush hash browns, constantly flipping and fussing, wondering why they turned out soggy instead of restaurant-crisp. My roommate would laugh as I stood there in my pajamas, arms crossed, staring at potatoes that refused to cooperate. Then one Sunday morning, I just let them be, and everything changed.

I made these for a birthday brunch last spring, and my friend Sarah actually stopped midconversation to ask what made them taste so much better than diner versions. There is something deeply satisfying about serving a dish that looks like it came from a professional kitchen but only took three ingredients you already had in the pantry. The way the steam rises when you flip them, revealing that mahogany crust, never gets old.

Ingredients

• Russet potatoes: High starch content means crispier edges, and peeling them prevents any tough or woody textures
• Butter and oil combo: Butter gives incredible flavor while oil handles the high heat without burning
• Salt and black pepper: Simple seasoning is all these potatoes need, but do not be afraid to be generous with the pepper
• Onion: Finely chopped onion adds sweetness and depth, though leaving it out keeps things classic

Instructions

Prep your potatoes:

Grate the potatoes using a box grater or food processor, then wrap them in a clean kitchen towel and squeeze until no more liquid comes out.

Season the mixture:

Toss the dried potatoes with onion, salt, and pepper in a large bowl until everything is evenly distributed.

Heat the pan:

Warm 1½ tablespoons butter and 1 tablespoon oil in a large nonstick skillet over medium-high heat until the butter foams.

Form the patties:

Add half the potato mixture to the skillet, spreading it into a thin, even layer and pressing gently with a spatula.

Let them crisp:

Cook undisturbed for 5 to 7 minutes until the bottom is deep golden brown, then carefully flip and cook the other side for 5 to 7 minutes more.

Finish and serve:

Remove to a paper towel-lined plate, repeat with the remaining potatoes, and serve hot while still crispy.

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These became a Sunday tradition after my dad tried them and said they reminded him of the roadside diner we used to stop at on family road trips. Now whenever I visit, he requests them specifically, standing at the stove asking if the butter is sizzling yet.

Getting The Crisp Right

I have found that using a cast iron skillet or well-seasoned nonstick pan makes a noticeable difference in how evenly the hash browns brown. Thin layers cook faster and crisp better than thick ones, so do not overcrowd the pan.

Make-Ahead Magic

You can grate the potatoes up to a day ahead and store them submerged in cold water to prevent browning, just dry them thoroughly before cooking. This trick saved me when I hosted a crowd and needed to prep in advance.

Serving Ideas

Hash browns pair beautifully with scrambled eggs and avocado toast for a complete weekend breakfast. They also make an excellent side for burgers or sandwiches when you want something extra satisfying.

• Top with shredded cheddar in the last minute of cooking for melty goodness
• Fresh chives or parsley add color and a mild onion flavor
• Hot sauce on the side cuts through the richness perfectly

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There is nothing quite like the sound of a fork breaking through that crispy first layer into the soft potato inside. These hash browns turn an ordinary morning into something worth lingering over.

Frequently Asked Questions

→ Why do my hash browns turn out soggy?

Soggy hash browns usually result from excess moisture in the potatoes. Always squeeze the grated potatoes thoroughly in a clean kitchen towel or cheesecloth to remove as much liquid as possible before cooking. For even better results, soak the shredded potatoes in cold water for 10 minutes, then dry completely.

→ Should I use butter or oil for frying?

A combination of both works best. Butter provides rich flavor and helps browning, while oil has a higher smoke point preventing burning. Use roughly equal parts or slightly more butter for flavor, adding more as needed during cooking.

→ Can I make hash browns ahead of time?

You can grate and squeeze the potatoes ahead, storing them in water to prevent oxidation. However, for the crispiest results, cook them fresh. If reheating cooked hash browns, use a hot oven or air fryer to restore crunchiness.

→ What type of potato works best?

Russet potatoes are ideal due to their high starch content and low moisture. They crisp up beautifully and hold together well. Yukon Gold can also work but may produce slightly softer results. Avoid waxy potatoes like red potatoes.

→ How do I prevent hash browns from sticking to the pan?

Use a well-seasoned nonstick skillet and ensure it's properly heated before adding the potatoes. Don't flip too early—wait until the bottom is clearly golden and crispy. Adding a little extra butter or oil before flipping helps prevent sticking.

→ Can I freeze prepared hash browns?

Yes, freeze uncooked shredded potatoes in portions after squeezing out moisture. Thaw before cooking and pat dry again. You can also freeze cooked hash browns and reheat in a hot oven or air fryer at 375°F for about 10 minutes.