The Best Crispy Hash Browns
Hash browns have always been one of those simple pleasures in our home—crispy, golden, comforting, and oh-so-satisfying. There’s just something magical about that first bite: the shatter of the crunchy outside giving way to the soft, fluffy inside. I started making these crispy hash browns during a weekend breakfast marathon when I wanted to surprise the kids with something special but still quick and pantry-friendly. I didn’t expect them to become such a hit. Let’s just say store-bought hash browns haven’t made a return to our freezer since!
What I adore about this recipe is how uncomplicated it is. No fancy ingredients, just honest-to-goodness potatoes, a few pantry staples, and a little love (plus the secret to getting that restaurant-style crunch). These hash browns fry up perfectly golden every time, and you better believe I make extra—because someone always sneaks a few off the plate before breakfast is even served.
My husband swears these are better than the ones from McDonald’s, and honestly, I agree. They’re crispier, fresher, and made right in your own kitchen. We love them with ketchup, ranch, or just a pinch of sea salt. Whether it’s a lazy Saturday or a busy weekday morning, these hash browns are a must-have. And yes, they even reheat beautifully in the air fryer if you happen to have leftovers (though that’s rare in this house). Trust me—once you make them, you’ll never look back.
Questions I Often Get Asked About This Recipe
Can I use frozen potatoes instead of fresh ones?
Yes, but freshly grated potatoes give the best texture and flavor. If using frozen, make sure they’re fully thawed and patted dry before cooking.
Do I need a food processor to shred the potatoes?
Not at all! A regular box grater works perfectly. Just be careful with your knuckles—these hash browns are worth it!
How do I stop them from falling apart in the pan?
The key is to squeeze out as much water as possible from the grated potatoes. This helps them bind better and crisp up nicely.
What oil is best for frying hash browns?
A neutral oil with a high smoke point, like vegetable or canola oil, works best. It gives a beautiful crisp without overpowering the flavor.
Can I bake these instead of frying?
You can, but they won’t be as crispy. For the best texture, pan-frying or air frying is the way to go.
What You Need to Make Crispy Hash Browns
4 medium russet potatoes, peeled
2 tablespoons all-purpose flour
1 tablespoon cornstarch
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon salt (plus more to taste)
½ teaspoon ground black pepper
2–3 tablespoons vegetable oil (for frying)
Optional: chopped fresh parsley, shredded cheese, or dipping sauces for serving
Special tools:
Cheesecloth or clean dish towel (for wringing out moisture)
Nonstick skillet or cast-iron pan
How to Make Crispy Hash Browns
Grate the potatoes using a box grater and place them in a large bowl of cold water. Let them soak for about 5 minutes to release excess starch.
Drain and dry the potatoes thoroughly. Use cheesecloth or a clean kitchen towel to squeeze out as much water as possible. This step is crucial for crispy hash browns!
In a clean bowl, mix the grated potatoes with flour, cornstarch, garlic powder, onion powder, salt, and pepper.
Form into rectangles or rounds by pressing small handfuls of the mixture into your desired shape. Don’t worry if they seem delicate—they’ll firm up as they cook.
Heat oil in a skillet over medium-high heat. Once hot, carefully add the hash browns without overcrowding the pan.
Cook for 3–4 minutes per side or until deep golden brown and crispy. Flip carefully and press down slightly with a spatula.
Remove and drain on paper towels. Sprinkle with a bit more salt and optional fresh parsley.
Serve hot with your favorite sauces or alongside eggs, bacon, or toast.
Tips for Making the Best Crispy Hash Browns
Dry potatoes = crispy hash browns. Don’t skip the squeezing step!
Chill the patties for 10–15 minutes before frying if you have time. It helps them hold their shape.
Use a nonstick or well-seasoned pan to prevent sticking.
Don’t flip too early. Let that crust develop before turning.
Air fryer hack: Reheat leftovers at 375°F for 3–5 minutes to revive the crispiness.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “These were unbelievable! Super crispy and flavorful—my kids devoured them. Will be making these weekly!”
⭐️⭐️⭐️⭐️ “Great for busy mornings. I made a batch on Sunday and reheated them throughout the week. Next time, I’ll try adding a bit of cheese.”
⭐️⭐️⭐️⭐️⭐️ “Wow, I didn’t expect them to be THIS good. Better than any fast food version, hands down.”
⭐️⭐️⭐️ “Delicious, but I had trouble keeping them together in the pan. I think I didn’t squeeze out enough water.”
⭐️⭐️⭐️⭐️⭐️ “Perfect! I served them at brunch with sour cream and chives—everyone asked for the recipe.”
Printable Recipe
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The Best Crispy Hash Browns
These golden, crispy hash browns are the ultimate homemade breakfast treat—perfectly crunchy on the outside, soft and fluffy on the inside. Made with simple ingredients and ready in under 30 minutes, this foolproof recipe is better than any drive-thru version. Serve them with your favorite dip or as a hearty side to your morning plate. They’re freezer-friendly and reheat beautifully, too!
Ingredients
- 4 medium russet potatoes, peeled
- 2 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon salt (plus more to taste)
- ½ teaspoon ground black pepper
- 2–3 tablespoons vegetable oil (for frying)
- Optional: chopped fresh parsley, shredded cheese, or dipping sauces for serving
- Special tools:
- Cheesecloth or clean dish towel (for wringing out moisture)
- Nonstick skillet or cast-iron pan
Instructions
- Grate the potatoes using a box grater and place them in a large bowl of cold water. Let them soak for about 5 minutes to release excess starch.
- Drain and dry the potatoes thoroughly. Use cheesecloth or a clean kitchen towel to squeeze out as much water as possible. This step is crucial for crispy hash browns!
- In a clean bowl, mix the grated potatoes with flour, cornstarch, garlic powder, onion powder, salt, and pepper.
- Form into rectangles or rounds by pressing small handfuls of the mixture into your desired shape. Don’t worry if they seem delicate—they’ll firm up as they cook.
- Heat oil in a skillet over medium-high heat. Once hot, carefully add the hash browns without overcrowding the pan.
- Cook for 3–4 minutes per side or until deep golden brown and crispy. Flip carefully and press down slightly with a spatula.
- Remove and drain on paper towels. Sprinkle with a bit more salt and optional fresh parsley.
- Serve hot with your favorite sauces or alongside eggs, bacon, or toast.
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
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