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–+ servings

Crispy Hash Browns from Scratch (No Soggy Potatoes!)

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Breakfast
Cuisine: American
Calories: 222
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 pounds russet potatoes
  • 2 tablespoons unsalted butter
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder optional
  • ¼ teaspoon onion powder optional

Method
 

  1. Shred the potatoes using a box grater or food processor.
  2. Rinse the shredded potatoes in cold water until the water runs mostly clear.
  3. Drain and squeeze out as much moisture as possible using a clean kitchen towel.
  4. Season the potatoes with salt, pepper, garlic powder, and onion powder.
  5. Heat the butter and oil in a large skillet over medium-high heat.
  6. Spread the potatoes into an even layer and press them down gently.
  7. Cook undisturbed for 6–8 minutes until golden and crispy.
  8. Flip carefully and cook for another 5–7 minutes.
  9. Serve immediately with your favorite toppings.

Nutrition

Calories: 222kcal

Notes

  • Dry potatoes are the key to crispy hash browns.
  • A cast-iron skillet creates the best golden crust.
  • Don't flip the potatoes too early—patience is the secret to a perfectly crispy exterior.
  • Customize with cheese, herbs, onions, or your favorite breakfast toppings.

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