Description
This easy hashbrown recipe is your go-to for crisp, golden, diner-style potatoes—no special tools or ingredients required. Made with fresh or frozen shredded potatoes, these hashbrowns are endlessly customizable and come together in under 30 minutes. Serve them for breakfast, brunch, or even dinner—they’re a comforting classic that pairs with everything from eggs to avocado.
These hashbrowns are beginner-friendly, pantry-staple approved, and endlessly adaptable. Once you master the basics, you’ll find yourself making them over and over again.
Ingredients
Scale
- 2 large russet potatoes (or 3 cups frozen shredded potatoes)
- 2 tablespoons oil (canola or vegetable)
- 1 tablespoon butter (optional, for flavor)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Optional: ¼ cup finely diced onion, ¼ cup shredded cheese, herbs, garlic powder
Instructions
- Peel and grate potatoes. Place in a bowl of cold water and soak for 5–10 minutes.
- Drain and squeeze out as much moisture as possible using a clean towel.
- Mix potatoes with salt, pepper, and any optional add-ins.
- Heat oil and butter in a skillet over medium-high heat until hot.
- Spread potato mixture into the skillet in an even layer. Press down with a spatula.
- Cook without moving for 4–5 minutes until golden and crispy.
- Flip carefully in sections and cook the other side for another 4–5 minutes.
- Drain on paper towels and serve hot.
Notes
- For extra crispiness, refrigerate the grated potatoes for 30 minutes before cooking.
- Want uniform shapes? Form patties with your hands or use a ring mold.
- Don’t skimp on oil—crispy hashbrowns need good contact with fat and heat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 210
- Sugar: 1g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 5mg