Skillet Crispy Hash Browns
Shredded potatoes pressed flat and butter-crisped until golden and shatteringly crunchy on the outside with a fluffy tender center.
- Cook temp
- 375°F
- 190°C · preheat
- Total time
- 18 min
- 5 prep · 12 cook · 1 rest
- Flip at
- 6 min
- of 12 min cook
- Rest
- 1 min
- Before slicing
How To Make The Best Crispy Hash Browns Recipe · Natashas Kitchen
Natasha Kravchuk shows how to wring out shredded potatoes in a towel and press them flat in a skillet for diner-style crunch.
- Target //Cook at Medium-High Heat for 17 mins (flip at 6 mins).
- Doneness //Cook until visual doneness cue is met. Rest 1 mins before slicing.
- Golden Rule //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.
- Family Tweak //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.
Ingredients
- 1 1/2 lbsRusset Potatoes, peeled
- 2 tbspButter
- 1/2 tspKosher Salt
- 1/4 tspBlack Pepper
- 1/4 tspOnion Powder
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Get to the point
- 1
Shred 1.5 lbs russet potatoes on a box grater and squeeze out all excess moisture in a clean kitchen towel.
- 2
Toss shredded potatoes with 1/2 tsp salt, 1/4 tsp pepper, and 1/4 tsp onion powder.
- 3
Melt 2 tbsp butter in a 12-inch nonstick skillet over medium-high heat. Spread potatoes in an even layer and press flat.
- 4
Cook 6 minutes undisturbed until bottom is deep golden, flip in sections, and cook 6 more minutes.
Step by step
Tap a step to cross it offShred and Squeeze Dry
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.
WhyRemoving moisture is the secret to crispy hash browns. The drier the shreds, the crunchier the result.
Season and Press into Skillet
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.
WhyPress them down firmly so the shreds knit together into one cohesive crispy sheet.
Cook Undisturbed Then Flip
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.
WhyResist the urge to peek or move them. Leaving them alone is what creates that restaurant-level crust.
- Dad pro tip
- 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.
- Kid & toddler adjustment
- 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.
- Serve with
- Fried eggs and bacon · Fresh fruit salad · Toast with butter and jam
- Reheating
- Reheat in a dry skillet over medium heat for 2 to 3 minutes per side to re-crisp. The microwave makes them soggy.
- Calories
- 180
- Protein
- 3 g
- Carbs
- 28 g
- Fat
- 7 g
Nutrition source: USDA FoodData Central #170026. Cook-time basis: Tested in 12-inch nonstick skillet over medium-high heat with butter.
Frequently Asked Questions
How do you reheat leftover skillet crispy hash browns without ruining the texture?
Reheat in a dry skillet over medium heat for 2 to 3 minutes per side to re-crisp. The microwave makes them soggy.
How do I adapt this meal for picky kids or toddlers?
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.
What are the best side dishes to serve with this?
Recommended sides include Fried eggs and bacon, Fresh fruit salad, Toast with butter and jam.