Crispy Shredded Potatoes

My grandmother had this theory about Sunday breakfasts that involved more butter than anyone should reasonably consume, and her hash browns were the proof she was right. I stood beside her stove more times than I can count, watching her transform humble potatoes into something that made the whole house smell like comfort itself. She never measured anything, just knew by feel when the potatoes were dry enough to crisp up properly. It took me years of making soggy, sad attempts before I finally understood what she was doing with that kitchen towel.

Last winter, during that weekend when my sister stayed over because her heating went out, I made these for us at 2 AM after we got hungry watching old movies. We stood over the stove eating them straight from the pan, burning our fingers slightly and not caring one bit. She asked if I could teach her how to get them this crispy, and we ended up having an impromptu cooking lesson in our pajamas while snow fell outside the kitchen window.

Ingredients

• 4 medium russet potatoes, peeled: These starchy potatoes hold together better than waxy varieties and develop that perfect crunch we are after
• 1 small onion, finely chopped: The sweetness of onion mingles with the potatoes as they cook, adding depth that makes people ask what your secret is
• 3 tbsp unsalted butter: Butter provides that golden color and rich flavor you cannot get from oil alone
• 2 tbsp vegetable oil: The oil raises the smoking point so the butter does not burn while still keeping that buttery flavor
• 1 tsp salt: Potatoes need salt to wake up their flavor, and sprinkling it before cooking helps it distribute evenly
• ½ tsp freshly ground black pepper: A little heat balances the richness of the butter and creates a more complex taste

Instructions

Grate and squeeze the potatoes:

Use a box grater or food processor to shred the potatoes, then wrap them in a clean kitchen towel and squeeze until no more liquid comes out.

Season the mixture:

Toss the dried potatoes with onion, salt, and pepper in a large bowl until everything is evenly combined.

Heat your pan:

Warm 1½ tbsp butter and 1 tbsp oil in a large nonstick skillet over medium-high heat until the butter foams slightly.

Form the first batch:

Add half the potato mixture to the pan, spreading it into a thin, even layer and pressing down gently with your spatula.

Let it develop a crust:

Cook undisturbed for 5–7 minutes until the bottom is deep golden brown and you can see the edges crisping up.

Flip and finish:

Carefully flip the hash browns, adding a little more butter or oil if needed, then cook another 5–7 minutes until both sides are crispy and golden.

Save

These became my go-to after a disastrous date where I tried to impress someone by making brunch, but ended up serving mushy gray potato bits instead of the golden hash browns I intended. The date was a bust, but the lesson stuck, and now my hash browns are legendary among friends who regularly request them for hangover recovery breakfasts.

Getting The Texture Right

Soaking your shredded potatoes in cold water for 30 minutes removes excess starch, which helps them crisp up even more. You want to pat them completely dry with paper towels or that kitchen towel after soaking, because any remaining water will steam the potatoes instead of frying them.

Pan Selection Matters

A good nonstick skillet is your best friend here, as cast iron can sometimes stick despite proper seasoning. If you only have stainless steel, you will need to be extra generous with your fat and patient with the heat to develop proper release.

Serving Ideas & Variations

Once you have mastered the basic technique, these hash browns become a canvas for whatever you are craving. Mix shredded sharp cheddar into the potatoes before cooking for a savory twist that melts beautifully. Top the finished hash browns with a fried egg and let that yolk break over the crispy potatoes.

• Fresh chives or parsley add color and a bright contrast to the rich buttery flavor
• Serve alongside smoked salmon and cream cheese for a brunch that feels fancy but comes together quickly
• Keep finished hash browns warm in a 200°F oven while you cook the remaining batches

Save

There is something deeply satisfying about hearing that first crunch when someone bites into hash browns you made with care. These might just become the reason your friends start showing up at your door on Sunday mornings.

Recipe FAQs

→ How do I get hash browns extra crispy?

The key to extra crispy hash browns is removing as much moisture as possible from the shredded potatoes. Wrap them in a clean kitchen towel and squeeze firmly, or soak them in cold water then pat completely dry before cooking.

→ Can I make hash browns ahead of time?

Yes, you can grate and squeeze the potatoes ahead of time. Store them in water to prevent browning, then dry thoroughly before cooking. However, they're best served immediately for optimal crispiness.

→ What type of potatoes work best?

Russet potatoes are ideal due to their high starch content and low moisture. This variety produces the crispiest results. Avoid waxy potatoes like red or new potatoes, as they won't achieve the same crunch.

→ Why do my hash browns turn mushy?

Mushy hash browns usually result from insufficient moisture removal or overcrowding the pan. Ensure potatoes are thoroughly dried and cook in batches to maintain proper temperature and air circulation.

→ Can I freeze hash browns?

Yes, cook the hash browns completely, let them cool, then freeze in a single layer before transferring to bags. Reheat in a skillet over medium heat or in the oven at 375°F for 10-12 minutes.

→ What can I add for extra flavor?

Consider mixing in shredded cheddar cheese, chopped fresh herbs like chives or parsley, or diced bell peppers. Garlic powder, paprika, or cayenne pepper also add delicious depth to the classic preparation.