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American breakfast side dish crispy hash browns recipe diner-style hash browns easy breakfast potatoes golden brown hash browns homemade hash browns pan fried hash browns shredded potato hash browns

Crispy Hash Browns (Better Than Restaurant Style!)

Name: Hash Browns Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 2 medium russet potatoes, shredded; ½ medium onion, finely chopped; ¼ cup all-purpose flour; 1 large egg; 1 cup oil for frying (or as needed); Salt and pepper, to taste

If you love crispy breakfast potatoes, you’re going to fall in love with these golden, restaurant-style hash browns! Shredded russet potatoes are pan-fried to perfection, creating a crunchy crust with a soft, tender inside. They’re the ultimate side dish for eggs, bacon, or any classic breakfast spread.

The best part? Making hash browns at home is easier than you think—and with just a few tips, you can achieve that perfect balance of crispy edges and fluffy potato centers every single time.

Why You’ll Love This Recipe

Crispy every time with the right potato prep.
Simple ingredients you already have at home.
Customizable with cheese, garlic, or spices.
Perfect for any meal—not just breakfast!

Hash Browns Recipe

Rated 5.0 stars by 1 users

Cuisine

American

Servings

Prep Time

20 minutes

Cook Time

15 minutes

Calories

183

Crispy homemade hash browns made with shredded potatoes, onion, and simple seasonings. Easy, golden brown breakfast potatoes just like your favorite diner!

These homemade crispy hash browns are pan-fried shredded potatoes that taste just like your favorite diner version—only fresher and better. With a few simple ingredients and the right technique, you’ll get hash browns that are perfectly golden on the outside and tender on the inside. Serve them with eggs, quiche, or even alongside steak for a hearty meal.

Author:

Guiseppe

Ingredients

2 medium russet potatoes, shredded
½ medium onion, finely chopped
¼ cup all-purpose flour
1 large egg
1 cup oil for frying (or as needed)
Salt and pepper, to taste

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Directions

Prep the potatoes – Shred the potatoes using a grater or food processor. Rinse under cold water until it runs clear. Drain and squeeze thoroughly in a clean towel to remove excess moisture.
Mix the batter – In a bowl, combine shredded potatoes, onion, flour, and egg. Season with a pinch of salt and pepper. Stir until evenly mixed.
Heat the oil – Pour about ¼ inch of oil into a large skillet and heat over medium-high until sizzling hot.
Cook the hash browns – Scoop the mixture into the pan, forming either one large layer or smaller pancake-like patties about ½ inch thick. Cook until golden brown, about 5 minutes per side.
Drain & serve – Transfer to a paper towel–lined plate to drain excess oil. Sprinkle with salt and pepper, then serve hot.

Recipe Note

Chef Tips

For extra crispiness, make thinner patties.
Use russet potatoes for crisp edges or Yukon Golds if you prefer them to hold together better.
Add shredded cheese before frying for a melty, golden crust.

Serving Suggestions

Pair with scrambled eggs and bacon for a classic breakfast.
Serve alongside a crustless quiche or frittata at brunch.
Make it a hearty dinner side for steak, roasted chicken, or burgers.

Storage & Reheating

Refrigerate: Store leftover hash browns in an airtight container for up to 3 days.
Freeze: Place cooked patties in a single layer on a baking sheet, freeze, then transfer to a freezer bag for up to 2 months.
Reheat: Crisp in a hot skillet or bake at 400°F (200°C) until warmed through. Avoid microwaving to keep them crispy.

Nutrition

Serving Size: 1 serving
per serving: Calories; 183

Amount/Serving % Daily Value

Carbs: 26 grams; 9%
Protein: 5 grams; 10%
Fat: 7 grams; 9%

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Crispy Hash Browns (Better Than Restaurant Style!)

Hash Browns Recipe

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