Boos, I love me some greasy spoon hash browns. That’s why I created a recipe that’s even better. I get them soft and tender on the inside with those crispy golden edges on the outside. I salt them up super good too. Serve em up with scrambled eggs, fluffy pancakes and candied bacon, and get your whole breakfast life.
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How to Make Hash Browns
Step 1: Use a CHEESE GRATER to shred the potatoes!
Step 2: Lay the shredded potatoes on a paper towel and then squeeze to remove as much water as possible.
PRO TIP: Use the larger holes so you can get large enough potato shreds to have substantial flavor and taste.
PRO TIP: Potatoes contain a lot of moisture, so to get super crispy hash browns, you must dry them out before cooking.
Step 3: Add the butter and oil to a skillet and heat on the stove over medium heat.
Step 4: Add salt and pepper to the potatoes while cooking to give that perfect diner hash brown recipe flavor! Cook on one side until a golden brown crust forms and then flip it over and cook on the other side.
Hash Browns Recipe
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Ingredients
- 2-3 russet potatoes
- ¼ cup salted butter
- ¼ cup vegetable oil
- Salt and pepper
Instructions
- Using a cheese grater, grate all potatoes until completely shredded. Use the large holes of the grater to get nice sized shreds.
- Place potato shreds on paper towels and remove all excess liquid from them until dry.
- Heat butter and oil over medium high heat in a large skillet (add more butter and oil if the entire surface of the skillet is not covered).
- Once butter/oil mixture is hot, add potato shreds to pan. Sprinkle with salt and pepper.
- Once a golden brown crust develops on the bottom of the potatoes, flip them on the other side.
- Once golden brown on both sides, season to taste and serve hot.
Notes
Nutrition
Recipe Tips
- You must dry the shredded potatoes to get rid of as much liquid as possible.
- Don’t skimp on the salt and pepper! Potatoes soak up a lot of salt so don’t be stingy with it.
- Cook the potatoes in the skillet without moving so that it forms that nice crisp crust on the outside.
Serving Suggestions
- This Southern grits recipe is perfect or you might enjoy these savory cheese grits.
- Enjoy them along with some chicken and waffles , amazing candied bacon that has a sweet yet savory vibe or with a plate of crispy, fluffy buttermilk waffles on their own!
- Ever tried johnny cakes or hoe cakes? These are the ones to try for your upcoming brunch!
- Perfect pancakes are my jam! These lemon ricotta pancakes, and easy blueberry pancakes recipe.
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Recipe Help
Use both. The butter gives flavor while the oil makes sure that the potatoes won’t burn.
The secret to crispy hash browns, like Ihop and other diners, is to make sure to dry the potatoes as much as possible. Lay them out on a paper towel and squeeze out as much water as possible. Keep doing it until they are super super dry.
More Potato Recipes
- Cheesy Scalloped Potatoes
- Smashed Potatoes
- Twice Baked Potatoes
- How to Bake a Potato
- Sour Cream Mashed Potatoes
*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
This post was originally published April 2016. It has been updated with new content and images.
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Jocelyn,
I love your little story tied to your recipe. I think most of us associate food with fond memories. I found it funny that I to remembered my clubbing years and late nights at the local 24 hour breakfast diner (IHOP in my case). Now with kiddos of my own they’re always asking for hashbrowns… Now I can make them n than nd to you! Something so easy and I never thought how to make them. They came out great btw!
Hooray! I’m so glad you enjoyed the story and the recipe. That makes my soul smile.
Will try again. I have a hard time with them being too greasy. Not sure what I am doing wrong.
Make sure your oil is hot enough too so they aren’t soggy. And make sure they are dry too.
Learned a secret to get potatoes really dry. Use a potato rice to squeeze excess moisture. Really dry potatoes=really crisp hash browns.
Nice!
i find my salad dryer (lettuce) works best.
MOUTHWATERING! I adore how crisp and buttery these are! Pinning!
I often shred leftover boiled or baked potatoes to make hashbrows….totally quick and easy, plus crispy
Delicious!!
I will have to try….this because it is simply…Thanks…:):)
Yes give them a try!
I think my husband Tom would devour that plate in two seconds flat! It looks like the perfect breakfast and the more hash browns the better!
Me and hash browns go together like PB&J. So this is happening.
These do indeed look like some crowd-pleasing HB’s! Awesome, Jocelyn!