Crispy Shredded Potatoes (Printer-Friendly)

Golden shredded potatoes fried crispy, ideal for breakfast sides or brunch dishes.

# What You'll Need:

→ Potatoes

01 - 4 medium russet potatoes, peeled

→ Vegetables & Aromatics

02 - 1 small onion, finely chopped (optional)

→ Fats & Seasoning

03 - 3 tbsp unsalted butter
04 - 2 tbsp vegetable oil
05 - 1 tsp salt
06 - ½ tsp freshly ground black pepper

# Step-by-Step Guide:

01 - Grate the peeled potatoes using a box grater or food processor.
02 - Place grated potatoes in a clean kitchen towel and squeeze out excess liquid to achieve maximum crispiness.
03 - Combine potatoes with finely chopped onion (if using), salt, and black pepper in a large mixing bowl; toss gently.
04 - Warm 1½ tablespoons butter and 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat.
05 - Spread half of the potato mixture uniformly in the skillet, press lightly with a spatula, and cook without disturbance for 5 to 7 minutes until the bottom side is golden and crisp.
06 - Carefully flip the hash browns, adding additional butter or oil as needed, and cook for another 5 to 7 minutes until the second side is evenly browned.
07 - Transfer cooked hash browns to a paper towel-lined plate to drain excess oil; repeat the cooking process with the remaining potato mixture.
08 - Serve immediately while hot, optionally garnished with chopped chives or parsley.

# Expert Tips:

01 -
  • The outside gets so crispy it shatters when you bite into it, while the inside stays soft and fluffy.
  • You only need a handful of ingredients you probably already have, and the whole thing comes together in half an hour.
  • They taste better than anything you'd get at a restaurant, and you can tweak the seasoning exactly how you like it.
02 -
  • If you don't squeeze out enough water, your hash browns will steam instead of fry, and you'll end up with a soggy mess no matter how high the heat is.
  • Resist the urge to flip them early or press down on them too much while they cook, because that releases moisture and ruins the crust.
  • Make sure your pan is properly heated before adding the potatoes, or they'll stick and fall apart when you try to flip them.
03 -
  • Use a nonstick skillet or a well-seasoned cast iron pan to prevent sticking, and don't skimp on the fat or you'll lose that crispy texture.
  • If you're cooking for a crowd, keep finished batches warm in a low oven on a wire rack so they stay crispy instead of getting soggy on a plate.
  • For a dairy-free version, just use all vegetable oil instead of butter, and you'll still get plenty of crispy, golden flavor.
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