On the weekdays, we stick with super fast make-ahead breakfasts like Overnight Oats, but on the weekends we take a slower pace and fire up the stove to cook everything from Omelettes to Crepes. If you are looking for some new favorite breakfast recipes, this crispy Hash Brown Recipe is a must-try. It pairs well with nearly every breakfast menu. This post may contain affiliate links. Read my disclosure policy.
The Best Hash Brown Recipe
My sister Tanya is the person that made me love homemade hash browns. They were the best I’ve tried and her secret? Plenty of butter. It adds incredible flavor and crisps up the outside forming a crust that crackles lightly when you bite into it. I took it a step further and added bacon grease (yes, save that bacon grease the next time you make Bacon in the oven). Wow, it makes wonderful hashbrowns – better than any restaurant version.
Skillet Hash Browns Video
Watch Natasha make these easy Hash Browns. You will be surprised at how easy it is and it’s sure to get on your regular rotation. Now go forth and cook!
Ingredients for Hash Browns
Russet Potatoes – these are the classic choice for hash browns because they crisp up nicely Onion powder – adds onion flavor without any burnt onion taste Oil or Bacon grease – using bacon fat from baked bacon adds even more flavor to hash browns. Butter – infuses the potatoes with rich flavor, improves browning and crisping Salt and pepper – simple seasonings are all you need for potatoes
How many potatoes should I use?
The key for perfectly cooked hashbrowns is to keep the hashbrowns to about 1/3 to 1/2-inch thickness in the pan, otherwise, they won’t crisp up and cook through properly. Here are the guidelines we follow:
10-inch skillet: use 1.25 lb potatoes12-inch skillet: use 1.5 lbs of potatoesGriddle: use 2 lbs+ or enough potatoes to keep the potatoes about 1/3-inch thickness when the potatoes are spread out over the surface.
Pro Tip: To cook hashbrowns, use a coated non-stick pan or a seasoned cast iron so the potatoes don’t stick to the pan.
How to Make Hashbrowns
How to squeeze water out of potatoes
Removing the excess water is critical to getting the crispiest hash browns. Here are some methods to try. The cheesecloth method is the quickest and easiest.
By Hand: Squeeze fistfuls of potatoes over a colander to get as much liquid out as possible then transfer to a paper towel-lined bowl and pat dry with paper towels. Cheesecloth: Place potatoes into a cheesecloth and squeeze out or wring out as much water as you can. Tea Towel: follow the same method to wring out liquid as a cheesecloth. Keep in mind potatoes can stain a towel so use one you don’t mind messing up.Potato ricer: This is my least favorite and I think it’s easier by hand, but you can squeeze out the water in portions using a potato ricer.
Common Questions
Serve Hash Browns with
Hash Browns are one of our favorite breakfast sides. They pair well with:
Oven-baked Bacon or Air Fryer Bacon Poached eggsBoiled Eggs, especially soft-boiledFluffy Buttermilk PancakesEasy Frittata Classic Cucumber Tomato Salad
Homemade Hash Browns are inexpensive and easy to make and such a treat. Sometimes all you need on the side is a little ketchup to dip them into (they taste like the best part of French Fries!). How do you love your hash browns? I would love to hear from you in the comments.
