Breakfast · Easy
Homemade Hash Browns
These homemade hash browns are made from freshly shredded potatoes, pan-fried until golden and crispy, a classic breakfast side ready in about 20 minutes.
What you'll need
- 3 largerusset potatoes, peeled and shredded
- 3 tablespoonsolive oil or butter
- to taste salt and black pepper
Let's cook
- 1Shred the potatoes and place in a clean kitchen towel, squeezing out as much excess moisture as possible.
- 2Heat olive oil or butter in a large skillet over medium heat.
- 3Spread the shredded potatoes in an even layer, pressing down slightly.
- 4Cook for 6-7 minutes without stirring, until golden and crispy on the bottom.
- 5Flip in sections and cook for another 5-6 minutes, until golden on the other side.
- 6Season with salt and pepper and serve hot.
Make it yours
- Add finely diced onion to the shredded potatoes.
- Top with shredded cheese in the last few minutes.
- Form into individual patties instead of one large layer.
Good with
- Scrambled eggs
- Bacon or sausage
- Ketchup or hot sauce
Frequently asked questions
Good questions, answered.
Why squeeze out the moisture from the potatoes?
Removing excess water helps the hash browns crisp up rather than steam in the skillet.
Should I rinse the shredded potatoes first?
Rinsing removes some surface starch and can help with crispiness, but is optional if you squeeze them well.
Keep cooking
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