Crispy Shredded Fried Potatoes

My grandmother taught me that patience is what separates sad soggy potatoes from the kind that shatter beautifully when you bite them. I spent years making hash browns that stuck to the pan and fell apart during flipping, mostly because I could not leave them alone. The secret turned out to be removing excess moisture and simply waiting for that golden crust to form, something I learned after countless Sunday morning failures in my tiny first apartment kitchen.

Last winter I made these for a group of friends who stayed over after a snowed in game night. Seeing everyone crowded around the stove, waiting for their turn at the crispy edges, reminded me that breakfast foods have a way of bringing people together like nothing else. That batch disappeared faster than I could cook them.

Ingredients

• 4 medium russet potatoes, peeled: Russets have the perfect starch content for crispy hash browns and hold their shape beautifully during frying
• 1 small onion, finely chopped: The onion adds sweetness and depth, caramelizing alongside the potatoes for extra flavor
• 3 tbsp unsalted butter: Butter provides unmatched flavor and helps achieve that golden brown color we all want
• 2 tbsp vegetable oil: The oil prevents the butter from burning and ensures even crisping across the entire surface
• 1 tsp salt: Essential for bringing out the natural potato flavor and creating those irresistible salty edges
• ½ tsp freshly ground black pepper: Adds just enough warmth and complexity to balance the richness

Instructions

Grate and prep the potatoes:

Use a box grater or food processor to shred the potatoes into long, even strands. Place them in a clean kitchen towel and squeeze out every bit of excess moisture until the potatoes feel dry to the touch.

Season the mixture:

Toss the dried potatoes with the chopped onion, salt, and pepper in a large bowl until evenly distributed. Mix gently to avoid breaking down the potato strands.

Heat the pan:

Combine 1½ tablespoons butter and 1 tablespoon oil in a large nonstick skillet over medium-high heat. Wait for the butter to foam and the oil to shimmer before adding any potatoes.

Form the first batch:

Add half the potato mixture to the hot pan, spreading it into a thin, even layer. Press down gently with your spatula to help the strands bind together without packing them too tightly.

Let it crisp up:

Cook undisturbed for 5 to 7 minutes until the bottom is deep golden brown and you can see the edges lifting away from the pan. This patience is what creates the crispy texture.

Flip and finish:

Carefully flip the entire hash brown patty, adding more butter or oil if the pan looks dry. Cook the second side for another 5 to 7 minutes until equally golden and crisp.

Repeat and serve:

Remove the finished hash browns to a paper towel-lined plate to drain briefly. Cook the remaining potato mixture the same way and serve immediately while hot.

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These hash browns have become my go-to comfort food, the kind of simple breakfast that makes everything feel right even on difficult days. There is something deeply satisfying about turning plain potatoes into something so transformed.

Making Them Ahead

You can grate and squeeze dry the potatoes the night before, storing them in a bowl of cold water in the refrigerator to prevent oxidation. Just drain and squeeze them dry again before cooking, though I find they are crispiest when made fresh.

Getting Even More Crisp

After squeezing out the initial moisture, let the grated potatoes sit for 10 minutes and squeeze them again. You will be surprised how much extra liquid comes out, and this extra step is what creates that restaurant quality crunch.

Serving Ideas

These hash browns pair beautifully with almost any breakfast component, from scrambled eggs to smoked salmon. The neutral potato base lets you experiment with different toppings and flavors.

• Top with shredded cheddar cheese in the last minute of cooking for melty goodness
• Try adding diced bell peppers or jalapeños to the potato mixture
• Use only oil or plant based butter to make these completely vegan friendly

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Perfect hash browns are worth the effort, turning an ordinary breakfast into something memorable. Enjoy every crispy bite.

Recipe Questions & Answers

→ How do I get my hash browns extra crispy?

The key to maximum crispiness is removing as much moisture as possible from the shredded potatoes. Wrap them in a clean kitchen towel and squeeze firmly until no more liquid releases. Soaking the shredded potatoes in cold water for 10 minutes before squeezing helps remove excess starch, resulting in an even crispier texture.

→ Can I make hash browns ahead of time?

You can shred and squeeze the potatoes up to 4 hours ahead. Store them in the refrigerator submerged in cold water to prevent browning, then drain and squeeze dry before cooking. Already-cooked hash browns reheat well in a 350°F oven for 10 minutes or in a skillet over medium heat.

→ What's the best potato for hash browns?

Russet potatoes are ideal because they're high in starch and low in moisture, which creates the crispiest results. Yukon Gold work too but yield a slightly creamier texture. Avoid waxy potatoes like red potatoes or new potatoes, as they don't crisp up as well.

→ Why do my hash browns fall apart when flipping?

Hash browns typically fall apart for three reasons: insufficient moisture removal, flipping too early, or overcrowding the pan. Make sure potatoes are thoroughly dried, let them cook undisturbed until a deep golden crust forms (about 5-7 minutes), and don't press them too thickly. Using a well-greased nonstick skillet also helps.

→ Can I freeze hash browns?

Yes, freeze cooled hash browns in a single layer on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Reheat directly from frozen in a 375°F oven for 15-20 minutes or in a skillet with oil over medium heat until hot and crispy throughout.

→ What can I add to hash browns for more flavor?

Mix in finely diced onion, shredded cheddar or pepper jack cheese, chopped fresh chives, parsley, or scallions. Season with garlic powder, paprika, or cayenne for extra depth. Bell peppers, jalapeños, or crumbled bacon also make delicious additions.