Yes, these are the BEST Hash Browns! Russet potatoes are peeled, grated, and cooked to perfection in a skillet in just a few minutes to get that signature golden brown crispy exterior. Salt, pepper, garlic powder and onion powder gives the dish the very best savory yet subtle flavor!

A skillet is filled with cooked hash browns.

The Best Hash Browns

The very best hash browns are the ones that are made fresh and not from frozen – sorry, Trader Joe’s fans! Admittedly, I have popped frozen hash browns in the air fryer for quick fix when the craving strikes… But those just can’t compare to the real deal. Plus, homemade hash browns are so incredibly quick and easy to toss up anyways!

If you’re preparing a breakfast or brunch spread with staples like scrambled eggs and bacon, offering some freshly made hash browns hot from the skillet is a great way to tie it all together. While this recipe always impresses, it can be our little secret that it’s SO easy to make! Potatoes are peeled, grated, seasoned and cooked on the stovetop until beautifully golden brown.

What gives hash browns that nice crisp exterior is a combo of butter and olive oil. The seasonings are simple – salt, pepper, garlic powder and onion powder create a savory flavor that’s delicious yet so subtle! That way, you can serve your hash browns with your favorite cheese or some ketchup and they’ll pair perfectly.

A fried egg sits atop a serving of hash browns.

How to Make Hash Browns

This easy hash brown recipe comes together in just a few easy steps in a skillet! For more details about instructions and ingredients, scroll down to the recipe card.

  1. Prepare the potatoes. Wash, peel and grate the potatoes with a cheese grater. Transfer the grated potatoes to a bowl lined with a either a cheesecloth or a linen kitchen towel. Use the cloth (or towel) to squeeze out as much liquid as possible. Pat the potatoes dry with a paper towel. Season with both onion and garlic powder.
  2. Cook the hash browns. Heat the oil and butter together in a skillet over medium-high heat. Once the butter has melted and the oil is simmering, add the potatoes and press them down with a spatula to form an even layer. Season with a little salt and pepper. Cook for about 4-5 minutes or until golden brown. Flip them and keep cooking for a few more minutes.
A wooden spoon is lifting a small portion of hash browns from the skillet.

Tips for the Best Hash Browns

Check out these quick tips and tricks before you start cooking!

  • Use russet potatoes. They’re the absolute best for hash browns! Plus, they’re widely available at all grocery stores so you shouldn’t have any issue getting your hands on them.
  • Be careful with your seasonings. With hash browns, I like to enhance them with just a few simple seasonings. That way I can pair them with anything (like eggs or ketchup) and I don’t run the risk of having them overpower whatever they’re served with. Hash browns are meant to be the more neutral item on the breakfast plate.
  • Make sure the pan is hot. Medium-high heat is the goal. If the pan is too hot, you’ll end up burning the hash browns pretty quickly. However, if the oil isn’t simmering and it’s not hot enough, then you’ll end up with an oily under-cooked mess.


Once the hash browns have cooled to room temperature, you can either store them for later or even pop them in the freezer! In the fridge, they’ll stay fresh for about 2-3 days. Frozen, they’ll keep for up to 3 months. Don’t forget to date and label!

A fried egg is plated with hash browns.

Round out your breakfast with more of these classic recipes!

For more easy potato recipes, follow us on Instagram and Facebook!

A skillet is filled with cooked hash browns.

Get the Recipe: Homemade Hash Browns Recipe

Crispy, golden hash brown potatoes are easy to make in minutes with shredded potatoes, butter and little else. The perfect companion to your morning omelette!
5 from 4 votes


  • 1 1/2 pounds russet potatoes, 2-3 medium potatoes
  • 1/2 tablespoon onion powder
  • 1/2 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 2 tablespoons salted butter
  • 1/4 teaspoon kosher salt
  • Fresh ground pepper


  • 1 skillet
  • 1 box grater
  • cheesecloth or kitchen towel


  • Wash, peel and grate the potatoes and transfer to a bowl lined with cheesecloth or a linen kitchen towel.
  • Using the cheesecloth, squeeze out as much liquid from the potatoes at you can. Open up the cheesecloth and pat dry with a paper towel.
  • Season the potatoes with onion powder and garlic powder, tossing to coat.
  • Heat the oil and the butter in a large nonstick or cast iron skillet over medium high heat.
  • When the oil is shimmering, add the potato in an even layer and press down into an even layer with a spatula. Season with salt and pepper.
  • Cook the potatoes until golden brown, approximately 4-5 minutes.
  • Flip the potatoes with a spatula and brown on the opposite side, approximately 2-3 minutes.
  • Serve immediately.
Calories: 251kcal, Carbohydrates: 32g, Protein: 4g, Fat: 13g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.2g, Cholesterol: 15mg, Sodium: 200mg, Potassium: 724mg, Fiber: 2g, Sugar: 1g, Vitamin A: 177IU, Vitamin C: 10mg, Calcium: 28mg, Iron: 2mg