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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!
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.
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.
- 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.
- 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.
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.
How to Store Leftovers
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!
Round out your breakfast with more of these classic recipes!
- How to Make Poached Eggs
- Easy Amish Hash Brown Breakfast Casserole
- The Best Waffle Recipe
- Buttermilk Biscuits
- Instant Pot Hard Boiled Eggs
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Homemade Hash Browns Recipe
Equipment
- 1 skillet
- 1 box grater
- cheesecloth or kitchen towel
Ingredients
- 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
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Everyone loves this hash browns recipe! It is packed with flavors and easy to make! One of the most requested!
I’m so glad you liked them!
My kids love hashbrowns in this recipe delivers!
Thank you so much!
Hash browns are one of my favorites!! I love that these are crisp & tasty!! They are great alone or used in other breakfast recipes.
Thank you! We love to use them in casseroles, as well!
I have used several recipes from your emails and everyone of them have been just wonderful Thanks for coming along , altho, I still use recipes I have collected over the many years of cooking, baking or desserts.
Thank you so much, Connie! We have a ton more ready to publish in the next several months, too.