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+ servings

The Best Crispy Hash Browns

Skip the freezer aisle and DIY your way to a restaurant-worthy recipe for The Best Crispy Hash Browns.
5 from 1 vote
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Servings 4 servings


  • 2 pounds Russet potatoes
  • Kosher salt
  • Black pepper
  • 1/3 cup vegetable oil
  • 1 Tablespoon unsalted butter


  • Fill a large bowl with ice water. Line a large plate or baking sheet with paper towels.
  • Peel the potatoes then grate them on the large hole of a box grater. Immediately transfer the shredded potatoes to the ice water.
  • Line a large baking sheet with paper towels. Drain the potatoes then place them in a kitchen towel and squeeze out as much liquid as possible. Scatter the potatoes on the baking sheet, patting them as dry as possible.
  • Transfer the shredded potatoes to a large bowl then add 1/2 teaspoon salt and 1/2 teaspoon pepper, tossing to combine.
  • Add the vegetable oil to a large nonstick or cast-iron skillet set over medium-high heat.
  • Add the potato mixture to the pan, spreading it out into an even layer.
  • Cook the hash browns, undisturbed, until they begin to turn dark golden brown, about 20 minutes.
  • Using a wooden spoon or rubber spatula, break the mixture up into pieces, add the butter and continue cooking, stirring intermittently until crisped all over, about 20 minutes. 
  • Transfer the hash browns to a paper towel-lined plate, immediately season with salt and pepper and serve. 

Kelly's Note:

  • The potatoes will cook down dramatically, so if you prefer a larger portion, this recipe can be easily doubled.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!