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Cooking & Baking
Crispy Hash Browns (Better Than Restaurant Style!)
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
Guiseppe
4
20 minutes
15 minutes
183
American
Breakfast, Brunch, Side Dish
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.
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
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.