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
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4 large russet potatoes, peeled
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1 small onion, grated
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3 tablespoons all-purpose flour
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1 large egg, lightly beaten
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½ teaspoon garlic powder
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½ teaspoon onion powder
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Salt and black pepper, to taste
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3 tablespoons vegetable oil (or olive oil) for frying
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2 tablespoons unsalted butter
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½ cup shredded cheddar cheese (for topping, optional)
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¼ cup chopped green onions (for garnish)
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Sour cream or plain Greek yogurt (for serving)
Instructions
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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.
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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.
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In a large bowl, mix the grated potatoes, grated onion, flour, beaten egg, garlic powder, onion powder, salt, and black pepper until combined.
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Heat the vegetable oil and butter in a large non-stick or cast-iron skillet over medium-high heat until hot.
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Scoop about ½ cup of the potato mixture into the skillet and flatten gently with a spatula to form a patty.
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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.
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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.
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While still hot, sprinkle shredded cheddar cheese over the top and let it melt.
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Garnish with chopped green onions and a dollop of sour cream or Greek yogurt before serving.
Notes
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Be sure to squeeze out all excess moisture from the grated potatoes to achieve the best crispy texture.
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Russet potatoes work best for this recipe due to their high starch content, but Yukon Golds can be used for a creamier texture.
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Avoid overcrowding the skillet; cook in batches for even crisping.
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To make a healthier version, bake the hash browns at 425°F (220°C) for 25–30 minutes, flipping halfway through.
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For added flavor, try mixing in herbs, diced peppers, or a sprinkle of paprika before frying.
- Prep Time: 15 minutes
- Cook Time: 20 minutes