There’s something truly comforting about a plate of hot, crispy hash browns fresh off the skillet. Whether it’s a lazy weekend brunch, a cozy family breakfast, or a hearty side dish to complete your dinner, these Golden & Crunchy Hash Browns fit the occasion perfectly. They bring together the best of both worlds—soft and tender potatoes on the inside, golden and crispy edges on the outside.
This recipe was inspired by classic diner-style breakfasts, where hash browns are a must-have next to scrambled eggs and toast. Over the years, home cooks have transformed them into a versatile dish that can be enjoyed in so many ways—topped with sour cream, melted cheese, or fresh herbs. Today, we’re bringing you a version that strikes the perfect balance between texture and flavor, making it the ultimate hash brown recipe you’ll want to cook again and again.
Ingredients
-
4 large russet potatoes, peeled
-
1 small onion, grated
-
3 tablespoons all-purpose flour
-
1 large egg, lightly beaten
-
½ teaspoon garlic powder
-
½ teaspoon onion powder
-
Salt and black pepper, to taste
-
3 tablespoons vegetable oil (or olive oil) for frying
-
2 tablespoons unsalted butter
-
½ cup shredded cheddar cheese (for topping, optional)
-
¼ cup chopped green onions (for garnish)
-
Sour cream or plain Greek yogurt (for serving)
Directions
-
Prepare the Potatoes:
Start by peeling and grating the russet potatoes using the large holes of a box grater. Immediately place the grated potatoes in a large bowl of cold water. Let them soak for about 5 minutes—this helps remove excess starch and keeps the hash browns light and crisp. -
Drain and Dry:
After soaking, drain the potatoes and spread them out on a clean kitchen towel. Roll them up and squeeze tightly to remove as much moisture as possible. The drier the potatoes, the crispier your hash browns will be. -
Combine the Ingredients:
In a large mixing bowl, combine the grated potatoes, grated onion, flour, beaten egg, garlic powder, onion powder, salt, and black pepper. Mix gently until everything is evenly coated. -
Preheat the Skillet:
Heat the vegetable oil and butter in a large non-stick skillet over medium-high heat. The butter adds flavor while the oil helps achieve that golden crispiness. -
Cook the Hash Browns:
Scoop about ½ cup of the potato mixture into the skillet, flattening it gently with a spatula to form a patty. Cook for 4–5 minutes on each side, or until golden brown and crisp. Avoid flipping too early—let one side fully brown before turning to ensure even cooking. -
Repeat and Drain:
Transfer the cooked hash browns to a paper towel-lined plate to absorb excess oil. Repeat with the remaining mixture, adding more oil or butter to the pan as needed. -
Add the Perfect Topping:
While still hot, sprinkle shredded cheddar cheese over the hash browns. Let it melt slightly for a gooey, flavorful finish. Garnish with chopped green onions and a dollop of sour cream or Greek yogurt.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: Serves 4
The Secret to Perfectly Golden & Crunchy Hash Browns
The key to perfect hash browns lies in moisture control and cooking technique. Potatoes naturally contain a lot of water, which can cause soggy or unevenly cooked results if not properly drained. Soaking the potatoes removes excess starch and ensures even crisping. After that, squeezing out the moisture is crucial.
When frying, resist the urge to stir or flip the potatoes too soon. Let them develop a golden crust before turning. Use a combination of butter and oil—this not only enhances flavor but also promotes even browning without burning.
For a healthier alternative, you can bake your hash browns on a parchment-lined sheet at 425°F (220°C) for about 25–30 minutes, flipping halfway through. They won’t be as traditionally crispy as the pan-fried version, but they’ll still have that satisfying crunch and golden hue.
Why This Recipe Works
-
Simple Ingredients, Big Flavor: Potatoes, onions, and a few pantry staples come together to create something spectacular.
-
Perfect Texture: Soft on the inside, golden on the outside—achieved through proper drying and controlled heat.
-
Versatile Dish: Great as a side dish, breakfast base, or even a quick snack.
-
Customizable Toppings: You can make it your own by adding your favorite toppings like shredded cheese, fresh herbs, or a drizzle of creamy sauce.
Serving Suggestions
These hash browns are incredibly versatile. Here are a few delicious ways to serve them:
-
Classic Breakfast Plate: Pair with scrambled eggs, avocado slices, and toast.
-
Brunch Favorite: Top with poached eggs and a dollop of sour cream for an elegant presentation.
-
Dinner Side: Serve alongside roasted chicken or grilled steak for a satisfying crunch on the side.
-
Vegetarian Option: Add sautéed mushrooms, bell peppers, and a sprinkle of feta cheese for a hearty vegetarian meal.
Storage and Reheating Tips
If you’re lucky enough to have leftovers, you’ll be glad to know these hash browns store beautifully.
-
Refrigerate: Place cooled hash browns in an airtight container and refrigerate for up to 3 days.
-
Freeze: For longer storage, layer the hash browns between sheets of parchment paper and freeze in a resealable bag for up to 2 months.
-
Reheat: To bring back their crispiness, reheat them in a hot skillet or oven at 400°F (200°C) for about 10 minutes. Avoid microwaving, as it makes them soft and soggy.
Variations to Try
Hash browns are a blank canvas for creativity. Try one of these fun variations to change things up:
-
Cheesy Hash Browns: Add ½ cup of shredded cheddar or mozzarella directly into the potato mixture.
-
Spicy Hash Browns: Mix in a pinch of cayenne pepper or chili flakes for a little heat.
-
Veggie Hash Browns: Fold in finely chopped bell peppers, zucchini, or spinach for added nutrition and color.
-
Herb Lovers’ Hash Browns: Stir in chopped parsley, thyme, or dill for a fresh herbal twist.
-
Loaded Hash Browns: After frying, top with melted cheese, green onions, and a drizzle of ranch dressing for a crowd-pleaser.
Expert Tips for Success
-
Work Quickly: After grating the potatoes, soak them immediately to prevent browning from oxidation.
-
Don’t Skip the Drying Step: Removing water is critical—wet potatoes won’t crisp properly.
-
Season Generously: Potatoes absorb seasoning, so make sure to add enough salt and pepper before cooking.
-
Use the Right Pan: A heavy-bottomed skillet or cast-iron pan ensures even heat distribution for that perfect golden crust.
-
Avoid Flipping Too Early: Give the potatoes time to develop a crust before turning. Patience pays off with crispy results.
Healthier Alternatives
For those watching their oil intake, you can still enjoy delicious hash browns with lighter methods:
-
Air Fryer Method: Lightly spray the grated potato mixture with oil and air fry at 375°F (190°C) for 15–18 minutes, flipping halfway.
-
Baked Version: Use minimal oil and bake on parchment paper for a guilt-free crisp.
-
Swap Flour for Oats: Replace flour with finely ground oats for a gluten-free version.
Each of these options maintains that signature golden crunch while reducing calories and fat.
The Perfect Topping Ideas
The beauty of these hash browns lies in their ability to pair beautifully with a variety of toppings. Some ideas include:
-
Classic: Melted cheddar, sour cream, and green onions.
-
Fresh: Diced tomatoes, avocado slices, and a sprinkle of sea salt.
-
Creamy: A spoonful of plain Greek yogurt with fresh herbs.
-
Savory: Sautéed mushrooms, caramelized onions, and a pinch of paprika.
These toppings elevate the dish, adding both flavor and color—perfect for serving guests or creating a visually stunning breakfast spread.
A Dish That Brings Everyone Together
Hash browns have a universal appeal that transcends breakfast tables. Whether you’re cooking for a family gathering, a weekend brunch, or simply craving something warm and crispy, these Golden & Crunchy Hash Browns with the Perfect Topping bring joy to every plate. Their simplicity is what makes them special—humble ingredients coming together to create something extraordinary.
From the first bite of that golden crust to the fluffy center, it’s easy to see why this recipe has become a timeless favorite. It’s the kind of dish that invites conversation, laughter, and that satisfying feeling of homemade comfort food done right.
So the next time you want to treat yourself or your loved ones to something special, skip the drive-thru hash browns and make these at home. You’ll taste the difference in every crispy, golden bite.
Frequently Asked Questions
Can I use fresh potatoes instead of frozen ones?
Absolutely! In fact, fresh potatoes make a world of difference in texture and taste. Grate them just before cooking, and make sure to soak and dry them properly to remove excess starch. Frozen hash browns are convenient, but freshly grated potatoes deliver a superior crispness and flavor.
What kind of potatoes are best for hash browns?
Russet potatoes are the best choice because they have a high starch content and low moisture, which makes them perfect for achieving that golden, crispy exterior. Yukon Gold potatoes can also work, offering a creamier texture and slightly buttery taste.
How can I make my hash browns extra crispy?
The secret to extra crispy hash browns is all in preparation and heat. Make sure to squeeze out every drop of water from the grated potatoes before cooking. Also, cook them on medium-high heat without overcrowding the skillet—too many potatoes at once cause steaming instead of frying.
Can I bake hash browns instead of frying them?
Yes, you can! For a lighter version, bake them on a parchment-lined sheet at 425°F (220°C) for 25–30 minutes, flipping halfway. They won’t be quite as crispy as the fried version, but they’ll still have a lovely golden crust and fluffy interior.
Print
Golden & Crunchy Hash Browns with the Perfect Topping
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
There’s nothing quite like the comfort of crispy, golden hash browns straight from the skillet. These homemade hash browns are perfectly crunchy on the outside and tender on the inside, making them an irresistible addition to any breakfast or brunch. Inspired by the classic diner-style side dish, this recipe uses simple ingredients to create that perfect golden texture and flavor. Whether you serve them as a hearty breakfast base or a savory side for dinner, these hash browns are guaranteed to please every time.
Ingredients
-
4 large russet potatoes, peeled
-
1 small onion, grated
-
3 tablespoons all-purpose flour
-
1 large egg, lightly beaten
-
½ teaspoon garlic powder
-
½ teaspoon onion powder
-
Salt and black pepper, to taste
-
3 tablespoons vegetable oil (or olive oil) for frying
-
2 tablespoons unsalted butter
-
½ cup shredded cheddar cheese (for topping, optional)
-
¼ cup chopped green onions (for garnish)
-
Sour cream or plain Greek yogurt (for serving)
Instructions
-
Peel and grate the potatoes using the large holes of a box grater. Immediately place the grated potatoes into a large bowl of cold water and let soak for 5 minutes to remove excess starch.
-
Drain the potatoes and spread them onto a clean kitchen towel. Roll them up and squeeze tightly to remove as much moisture as possible. This step is key to achieving crispy hash browns.
-
In a large bowl, mix the grated potatoes, grated onion, flour, beaten egg, garlic powder, onion powder, salt, and black pepper until combined.
-
Heat the vegetable oil and butter in a large non-stick or cast-iron skillet over medium-high heat until hot.
-
Scoop about ½ cup of the potato mixture into the skillet and flatten gently with a spatula to form a patty.
-
Cook for 4–5 minutes on each side, or until the hash browns are golden brown and crispy. Avoid flipping too early—allow the bottom to fully brown first.
-
Transfer the cooked hash browns to a paper towel-lined plate to remove excess oil. Repeat with the remaining mixture, adding more oil and butter as needed.
-
While still hot, sprinkle shredded cheddar cheese over the top and let it melt.
-
Garnish with chopped green onions and a dollop of sour cream or Greek yogurt before serving.
Notes
-
Be sure to squeeze out all excess moisture from the grated potatoes to achieve the best crispy texture.
-
Russet potatoes work best for this recipe due to their high starch content, but Yukon Golds can be used for a creamier texture.
-
Avoid overcrowding the skillet; cook in batches for even crisping.
-
To make a healthier version, bake the hash browns at 425°F (220°C) for 25–30 minutes, flipping halfway through.
-
For added flavor, try mixing in herbs, diced peppers, or a sprinkle of paprika before frying.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
