Introduction

Hash browns are a classic breakfast favorite—crispy on the outside, tender on the inside, and packed with comforting flavor. This simple recipe shows you how to make perfect golden hash browns at home, with optional cheese for an extra delicious twist.

The image shows a round, white speckled plate holding a stack of eight golden-brown potato latkes with a crispy texture. The latkes are thin and layered unevenly, displaying bits of grated potatoes with browned edges. A small white bowl filled with smooth, white sour cream sits at the top left corner of the plate, topped with small red pepper flakes. The plate is placed on a white marbled surface with scattered tiny crumbs and red spice bits around it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large russet potatoes
2 tablespoons butter or oil
Salt and pepper to taste
1/4 teaspoon garlic powder
1/4 teaspoon paprika (optional)
1/2 cup shredded cheddar cheese (optional)

Instructions

Step 1: Peel the potatoes, or leave the skin on if you prefer extra texture. Shred them using a box grater into a large bowl.
Step 2: Transfer the shredded potatoes to a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible to ensure crispiness.
Step 3: Place the dried potatoes in a dry bowl and season with salt, pepper, garlic powder, and paprika if using.
Step 4: Heat butter or oil in a large skillet over medium-high heat until shimmering.
Step 5: Spread the potatoes evenly in a thin layer across the pan.
Step 6: Cook undisturbed for 4–5 minutes until the bottom is golden brown and crispy.
Step 7: Carefully flip the hash browns using a spatula, then cook for another 3–4 minutes until the other side is crisp and golden.
Step 8: If using cheddar cheese, sprinkle it over the hash browns after flipping to let it melt.
Step 9: Serve immediately with your favorite breakfast items and enjoy.

Tips & Variations

For extra flavor, try adding finely chopped onions or fresh herbs like parsley before cooking.
Using a cast-iron skillet will help achieve a crispier crust.
Swap cheddar for mozzarella or pepper jack for a different cheese twist.
If you want a healthier option, bake the hash browns in the oven at 400°F (200°C) until golden and crispy.

Storage

Store leftover hash browns in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to restore crispiness, or warm in the oven. Avoid microwaving if you want to keep them crispy.

How to Serve

A close-up view of a black frying pan containing four golden-brown potato pancakes evenly spaced inside. Each pancake has a rough, crispy texture with strands of shredded potato visible, and areas of browned, crunchy edges on top. The pan displays some oil glistening beneath the pancakes, enhancing their cooked look. The frying pan is placed on a white marbled surface, with a white cloth partially visible under its handle and some green herbs blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Russet potatoes work best because they are starchy and dry, which helps create crispy hash browns. You can try Yukon Gold, but they may be a bit softer and less crispy.

Do I have to squeeze out the moisture from the potatoes?

Yes, removing excess moisture is key to getting crispy hash browns. Water in the potatoes causes steaming instead of browning, making them soggy.

Crispy Hash Browns Recipe

Print Recipe

★★★★★

4.9 from 744 reviews

This classic Hash Browns recipe delivers crispy, golden shredded potatoes that are perfectly seasoned and cooked to perfection in a skillet. Easy to make with simple ingredients, these hash browns are a delicious side dish for any breakfast or brunch, with an optional cheesy twist for extra flavor.

Author: Bella
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 2 servings 1x
Category: Breakfast
Method: Frying
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Potatoes

2 large russet potatoes

Seasonings and Add-ins

Salt and pepper to taste
1/4 teaspoon garlic powder
1/4 teaspoon paprika (optional)
1/2 cup shredded cheddar cheese (optional)

Cooking Fat

2 tablespoons butter or oil

Instructions

Prepare the potatoes: Peel the potatoes if you prefer no skin or leave the skin on for extra texture. Grate the potatoes using a box grater into a large bowl.
Remove excess moisture: Transfer the grated potatoes into a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible to ensure crispiness.
Season the potatoes: Place the dried shredded potatoes in a dry bowl and season evenly with salt, pepper, garlic powder, and paprika if using.
Heat the skillet: In a large skillet, heat the butter or oil over medium-high heat until it shimmers, indicating it’s hot and ready for cooking.
Cook the hash browns: Spread the seasoned shredded potatoes evenly across the skillet in a thin layer. Let them cook undisturbed for 4 to 5 minutes until the bottom is golden brown and crispy.
Flip and cook the other side: Carefully flip the hash browns using a spatula. If adding cheese, sprinkle shredded cheddar cheese over the hash browns now. Cook for another 3 to 4 minutes until the other side is also golden and crisp.
Serve: Serve the hash browns immediately with your favorite breakfast items, such as eggs, bacon, or sausage.

Notes

Removing excess moisture from the shredded potatoes is key to achieving crispy hash browns.
You can leave the potato skins on for added texture and nutrients.
Feel free to customize the seasoning by adding herbs like thyme or rosemary.
Using butter adds flavor, while oil can give a higher smoke point for crispier results.
Cheddar cheese is optional but adds a delicious cheesy layer.
Cook in batches if your skillet is small to avoid overcrowding the pan.

Keywords: hash browns, crispy potatoes, breakfast potatoes, skillet hash browns, cheddar hash browns, easy breakfast