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.
Course Breakfast
Cuisine American
Keyword best hash brown recipe, hash brown potatoes, how to make homemade hash browns
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 6 servings
Calories 149kcal
Author Maria Vannelli RD


  • 1 1/4 pounds Russet potatoes about 6-7 medium
  • 2 tablespoons olive oil separated
  • 2 tablespoons butter separated
  • pinch pepper
  • favourite seasonings finely minced (parsley,rosemary,thyme,chives)
  • 1/4 teaspoon salt


  • 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 potaotes 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 favourite 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 entire pan.
  • Once butter begins to sizzle, add the potatoes.
  • With the help of a spatula, press down and flatten into an even layer (1/4-1/2 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 remaining tablespoon of oil and butter.
  • Slide hash brown back into pan and continue to cook for another 8 minutes.
  • Garnish with your favorite toppings.


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


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