Skillet Crispy Hash Browns
Shredded potatoes pressed flat and butter-crisped until golden and shatteringly crunchy on the outside with a fluffy tender center.
Crispy Skillet Hash Browns (Shredded Russet)
1 lb shredded russet potatoes, squeezed dry in a clean towel until the water runs clear, pressed into a single layer in a nonstick or well-seasoned skillet with 2 tbsp neutral oil + 1 tbsp butter
skillet Timer
Set for 12 mins @ Medium-High Heat (Flip at 6m)
Ingredients
Base recipe calibrated for 4 adults.
Get to the Point Execution
Shred 1.5 lbs russet potatoes on a box grater and squeeze out all excess moisture in a clean kitchen towel.
Toss shredded potatoes with 1/2 tsp salt, 1/4 tsp pepper, and 1/4 tsp onion powder.
Melt 2 tbsp butter in a 12-inch nonstick skillet over medium-high heat. Spread potatoes in an even layer and press flat.
Cook 6 minutes undisturbed until bottom is deep golden, flip in sections, and cook 6 more minutes.
Step-by-Step Guided Instructions
Peel and shred 1.5 lbs russet potatoes on the large holes of a box grater. Place shredded potatoes in a clean kitchen towel, wrap tightly, and squeeze out as much liquid as possible over the sink.
Removing moisture is the secret to crispy hash browns. The drier the shreds, the crunchier the result.
Toss the dried shreds with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon onion powder. Melt 2 tablespoons butter in a 12-inch nonstick skillet over medium-high heat. Spread potatoes evenly across the pan and press flat with a spatula.
Press them down firmly so the shreds knit together into one cohesive crispy sheet.
Cook for 6 minutes without touching until the bottom is deep golden brown and the edges start to look translucent. Use a spatula to flip in large sections and cook the other side for 6 more minutes.
Resist the urge to peek or move them. Leaving them alone is what creates that restaurant-level crust.
The kitchen towel squeeze is the whole game. Skip it and you get steamed potato mush. Do it properly and you get diner-quality hash browns that shatter when you bite into them.
Top with shredded cheese and a sunny-side-up egg for a complete kid breakfast. Cut into wedges like a pizza for easy little hands.
- Fried eggs and bacon
- Fresh fruit salad
- Toast with butter and jam
Reheat in a dry skillet over medium heat for 2 to 3 minutes per side to re-crisp. The microwave makes them soggy.