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    Home » Breakfast and Brunch » How to Make Hash Browns -All Secrets Revealed

    How to Make Hash Browns -All Secrets Revealed

    January 5, 2018 , Updated June 11, 2021 Maria 10 Comments

    Jump to Recipe
    A cast iron pan of Perfect Hash Brown Potatoes.

    Have you ever wondered How to Make Hash Browns at home? The perfect hash brown potatoes are crispy on the outside and tender on the inside. But how do you achieve this perfect texture? Is there a secret?

    You won’t believe how simple and easy it is to make the best homemade hash browns!

    Crispy hash browns in a cast iron pan.

    Is there anything better than having a lazy weekend breakfast that includes light and crispy hash brown potatoes? Not just any hash browns… I’m talking about the perfect hash brown recipe. It is so simple once you know some of the secrets. Are you ready?

    What do I need to make hash brown potatoes?

    • Potatoes. No surprise here. More details to follow.
    • Vegetable oil. Any kind will do.
    • Butter. Just a few tablespoons are needed.
    • Seasonings. Make sure to use your favorite herbs.
    • Salt and Pepper. These will be added at the end.

    It would be best to have a box grater, a large bowl and a pan, preferably a cast iron skillet. It would help if you also had a salad spinner, a potato ricer or some clean tea towels -more details to follow.

    How to make hash browns begins with russet potatoes, pictured here.

    What are the best potatoes?

    Hash brown potatoes, also referred to as hash browns, are made with potatoes and only potatoes.

    No surprise there.

    But did you know that there are thousands of potato varieties and each variety has different characteristics? 

    Whether you are baking or cooking, you always need to make sure that you are using the right kind of potato for the job.

    Today, we are using the almighty russet, also referred to as Idaho or baking potato.

    These oblong starchy potatoes with the rough brown skin are the best potato for baking whole and fluffy mashed potatoes -all because it has firm flesh and maintains its structure when cooked. Russet potatoes are also the number one choice to make the perfect hash browns.

    This is the spud for us today.

    Freshly grated shredded potatoes in a glass bowl.

    Grated potatoes are a must!

    Shredded potatoes can easily be made with a simple box grater. If making a large quantity, a food processor can also be used.

    Once you have peeled your potatoes, grate them with the large side of a box grater. It is crucial to use the big, large holes in your grater.

    Freshly grated potatoes are being soaked in a glass bowl.

    What does soaking potatoes in water do?

    Once you have grated your potatoes, soak them in a large bowl of cold water.

    The first thing you will notice is that the water immediately becomes cloudy. Swirl the grated potatoes around the bowl and drain the excess water. Repeat this at least 3 times, or until the water runs clear.

    What you are doing here is rinsing away the excess starch.

    Eliminating the extra starch is a key step that ensures a texture that is not gummy. In other words, your hash browns will get crispy when being pan-fried.

    A photo collage of how to make hash browns by removing the excess water.

    Why remove the moisture from the potatoes?

    Another contributing factor to obtaining golden, crispy hash browns is using shredded potatoes as dry as possible.

    At this point, you might be asking why did we soak them if we needed dry potatoes?

    The soaking got rid of the starch, which contributes to getting them crispy; the other is getting them as dry as possible.

    You have three options…

    Option 1: a salad spinner.  Place a clean tea towel on the inside of the salad spinner, followed by the potatoes shreds and spin away.

    Option 2: a potato ricer.  It would be best if you worked in batches for this option. Place about a cup or so of shredded potato and give it a gentle squeeze. We want to eliminate the excess moisture; we do not want to force them through the ricer.

    Option 3: a clean tea towel. If neither of these 2 options is available to you, use a clean cloth and squeeze out as much liquid as possible. If you recall, we used the same principle when we made these tasty zucchini fritters.

    Lots of steam being emitted from shredded potatoes placed in a hot cast iron pan.

    How to make hash browns stick together?

    Once you’ve added your favorite seasonings (everything EXCEPT the salt) to your dehydrated, coarsely shredded potatoes, it’s time to turn on the heat.

    A cast-iron pan is great for this recipe. If you don’t have one, a large nonstick skillet works just as well.

    Get your pan nice and hot over medium-high heat.  Add the butter and listen to it sizzling. This will ensure a crispy exterior. We will be adding equal amounts of butter and olive oil.

    Ensure there is a thin layer of oil covering the bottom of the whole pan, as this will prevent the potatoes from sticking to the pan.

    It’s time to add your potatoes to the pan; spread your potatoes out evenly and gently press with a flat spatula -ideally, they should be anywhere between ¼-½ inch thick.

    Reduce to medium heat and walk away. They need to cook for about 10 minutes. This will give your shredded potatoes enough time for the bottom to become golden brown.  You have now attained 50% of the perfect hash brown potatoes: crispy on the outside.

    Just before you flip, you need to season them with salt. As you know, salt has the super ability to draw out moisture. If we were to add the salt any earlier, you would get super-soggy hash browns.

    How to flip hash browns?

    I usually use a plate to help me flip this giant hash brown.

    Slide the potatoes onto a large plate. Place a second plate over the hash brown and turn the plates upside-down.

    The cooked side should be facing up.

    Place another tablespoon of oil and butter into the pan and slide the hash brown potato back.

    Once again, let it cook without touching it. Set the timer for about 8 minutes. You have just attained the other 50% of perfection: a tender interior.

    A close up of a crispy hash brown in a cast iron pan.

    There you have it!  The perfect hash brown potatoes.

    Congratulations!

    Remove from heat, and garnish with your favorite toppings.

    Ketchup, sautéed mushrooms and/or onions, or even a poached egg are all great options. They are just as tasty garnished with fresh herbs, which can also be added to the shredded potatoes. Parsley, rosemary, thyme, chives are all fantastic options, fresh or dried.

    You can make individual hash browns, which can easily be frozen, or one large one that can be cut in quarters.

    Serve them with this asparagus Frittata and a fresh fruit salad for a great brunch! 

    Recipe inspiration

    A couple of years ago, I purchased a Better Homes and Gardens magazine called “Cook’s Secrets.” There truly are some wonderful recipes in this publication, including this one.

    I’ve shared all of the secrets I know to make the perfect hash brown potatoes.

    Do you know any other secrets? I’d love to hear about them! 

    This weekend, treat yourself and your family. Skip the commercial wannabe perfect hash brown potatoes, and say hello to your perfect homemade version!

    THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

    And if you are new here, welcome! You may want to sign up for my weekly e-mail newsletter. You can unsubscribe any time you want.

    Ciao for now,

    Maria 

    ★★★★★ If you have made this hash browns recipe, I would love to hear about it in the comments below and be sure to rate the recipe!

    Crispy hash browns in a cast iron pan.

    How to Make Hash Browns

    Hash brown potatoes should be crispy on the outside and tender on the inside. You won’t believe how simple it is to make the perfect homemade hash browns.
    5 from 1 vote
    Print Save RecipeSaved! Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 25 minutes
    Cook Time: 20 minutes
    Total Time: 45 minutes
    Servings: 6 servings
    Calories: 149kcal
    Author: Maria Vannelli RD
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    Ingredients

    • 1¼ pounds Russet potatoes about 6-7 medium
    • 2 tablespoons vegetable oil separated
    • 2 tablespoons butter separated
    • pinch pepper
    • ¼ teaspoon salt

    Instructions

    • Peel the potatoes.
    • Using a box grater (or food processor) shred potatoes using the coarse side (or coarse shredder attachment).
    • Place the shredded potatoes in a large bowl of cold water.
    • Swirl and drain.
    • Repeat three times or until water runs clear.
    • With the use of a salad spinner, lined with a clean tea towel, spin until the potatoes are dry. Alternately, place shredded potatoes in a clean tea towel and squeeze or use a potato ricer to draw out the moisture.
    • Place "dry" potatoes in a large bowl.
    • Add your favorite seasonings (if using).
    • Over medium-high heat, heat 1 tablespoon oil and butter in a 10-12-inch cast iron or nonstick frying pan. Make sure to cover the entire pan.
    • Once butter begins to sizzle, add the potatoes.
    • With the help of a spatula, press down and flatten into an even layer (¼-½ inch).
    • Lower heat to medium, and cook, without stirring, for about 10 - 12 minutes.
    • Just before flipping, add salt.
    • Flip, with the help of a plate.
    • Add the remaining tablespoon of oil and butter.
    • Slide hash brown back into the pan and continue to cook for another 8 minutes.
    • Garnish with your favorite toppings.
    Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

    Notes

    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 
    * recipe adapted from recipe in Cook's Secrets Magazine

    Nutrition

    Serving: 1serving | Calories: 149kcal | Carbohydrates: 17g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 135mg | Potassium: 394mg | Fiber: 1g | Vitamin A: 115IU | Vitamin C: 5.4mg | Calcium: 12mg | Iron: 0.8mg
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    This post was originally published on April 11, 2015 and republished on January 5, 2018 with updated photos and content.

     
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    Filed Under: Breakfast and Brunch

    About Maria

    Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Emily

      January 05, 2021 at 2:04 am

      To shorten cooking and prep time, cook the potatoes ahead of time (bake a few extra potatoes with dinner) and store in fridge up to 3-5 days. This eliminates the need to rinse starch after shredding and cuts cooking time down to five minutes or less per side.

      Reply
      • Maria

        January 05, 2021 at 8:57 am

        Thanks for sharing Emily!

        Reply
    2. Judith Ekstrom

      April 13, 2020 at 3:40 pm

      I tried this recipe for Easter breakfast. They came out so crispy and yummy. I didn’t peel the potatoes first but at the end of grating there is usually a big piece of peel that I put in the compost. Love this recipe. All other recipes add salt before cooking but it makes sense it would draw out the moisture. Thank you.

      Reply
      • Maria

        April 13, 2020 at 10:58 pm

        Fantastic Judith!

        Reply
    3. Lilian Burch

      March 01, 2019 at 12:28 pm

      Use coconut oil instead of butter. Then recipe will work for vegans.

      Reply
      • Maria

        March 01, 2019 at 2:06 pm

        Thank you Lilian, great suggestion! Thanks so much for taking the time to leave a comment. Appreciate it 🙂

        Reply
    4. Ur pal val

      February 04, 2018 at 2:55 pm

      5 stars
      Made them this morning, they were great! Thanks for sharing this hash browns recipe.

      Reply
      • Maria

        February 04, 2018 at 4:11 pm

        My pleasure! Glad you liked them. Hash browns and week ends go hand in hand! Thanks for taking the time to comment ♥

        Reply
    5. Paula Barbarito Levitt

      January 16, 2018 at 8:51 pm

      They aren’t only for breakfast, anytime of day in my humble opinion. Your directions are spot on, details which are essential.

      Reply
      • Maria

        January 21, 2018 at 6:20 pm

        I like your way of thinking Paula! I could have “breakfast” food like these hash brown potatoes three times a day… Thanks so much for stopping by Paula ♥♥♥

        Reply

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    Maria from She loves biscotti

    Hi, I'm Maria! a dietitian and full-time content creator. Join me as I share traditional Italian recipes from my youth to modern twists on classics using fresh and seasonal ingredients.

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