Crispy Shredded Potatoes

I used to think hash browns were something you could only get right at a diner. My first attempts at home turned into a soggy, pale mess that stuck to the pan and never crisped up. Then a neighbor showed me the trick: you have to squeeze out every drop of moisture from those shredded potatoes. Once I learned that, everything changed. Now I make them every Sunday morning, and the kitchen fills with that unmistakable smell of butter and crispy edges.

I remember making these for my sister after she came home from a long trip. She walked into the kitchen, heard the sizzle, and smiled before she even saw what I was cooking. We sat at the table with runny eggs and hot coffee, and she said it was the best breakfast shed had in weeks. Sometimes the simplest food hits the hardest.

Ingredients

• Russet potatoes: Their high starch content makes them perfect for crisping up. I used to try waxy potatoes and wondered why they never browned right.
• Onion: Optional, but it adds a sweet depth that balances the richness of the butter. I skip it when Im feeling lazy.
• Unsalted butter: This is what gives hash browns that diner flavor. Dont skip it, even if youre using oil too.
• Vegetable oil: Helps prevent the butter from burning and gets the pan hotter. I learned this after scorching a few batches.
• Salt and black pepper: Season generously. Potatoes drink up salt, and under-seasoning is the fastest way to bland hash browns.

Instructions

Shred the potatoes:

Use a box grater or food processor to shred them into thin strips. I like the texture from a hand grater, but a processor saves time if youre in a rush.

Squeeze out the liquid:

This is the most important step. Wrap the shredded potatoes in a clean kitchen towel and twist hard until no more water comes out. Youll be surprised how much liquid is hiding in there.

Season the potatoes:

Toss them in a bowl with the onion, salt, and pepper. Mix it all together so every shred gets coated.

Heat the pan:

Melt half the butter and oil in a large nonstick skillet over medium-high heat. Wait until the butter stops foaming before adding the potatoes.

Form the hash browns:

Add half the potato mixture and spread it out thin, pressing gently with a spatula. Dont stir, just let it sit and crisp.

Cook until golden:

Leave it alone for 5 to 7 minutes. Youll smell it toasting, and the edges will start to brown beautifully.

Flip carefully:

Slide a spatula under and flip in one confident motion. Add a little more butter or oil if the pan looks dry, then cook the other side until golden.

Drain and repeat:

Transfer to a paper towel-lined plate and repeat with the remaining potatoes. Serve them hot right out of the pan.

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There was a morning last winter when the power went out and I made these on a camping stove in the garage. My kids thought it was an adventure, and we ate them with our fingers straight from the pan. Those hash browns tasted better than any restaurant version, maybe because we were all huddled together laughing in the cold. Food has a way of turning ordinary moments into memories.

How to Get Them Extra Crispy

After you shred the potatoes, soak them in a bowl of cold water for about ten minutes. This pulls out even more starch, which can make them gummy. Drain them well, then squeeze them dry in a towel just like before. The extra step is worth it if you want that shatteringly crisp texture.

Flavor Variations That Actually Work

Once you have the basic technique down, you can play around. I sometimes mix in shredded cheddar in the last minute of cooking so it melts into the crispy edges. Fresh herbs like chives or parsley stirred in at the end add brightness. For something heartier, toss in crumbled cooked bacon or diced bell peppers before cooking.

What to Serve Them With

Hash browns are a blank canvas for breakfast. I love them alongside fried eggs with runny yolks that spill over the crispy potatoes. Theyre also perfect with bacon, sausage, or smoked salmon if youre feeling fancy. Sometimes I just eat them on their own with a little hot sauce and call it a meal.

• Pair them with scrambled eggs and toast for a classic diner breakfast.
• Top with sour cream, chives, and a poached egg for something more indulgent.
• Serve them as a side for dinner with roasted chicken or grilled steak.

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Once you make hash browns at home and get them right, youll never settle for the frozen kind again. Theyre one of those recipes that feels like a small victory every single time.

Recipe Q&A

→ How do I achieve extra crispy potatoes?

Soak shredded potatoes in cold water to remove excess starch, then dry them thoroughly before cooking.

→ Can I add flavor variations to the potatoes?

Yes, mixing in shredded cheddar cheese or fresh chopped herbs like chives or parsley enhances flavor.

→ What oils work best for frying?

A combination of unsalted butter and vegetable oil provides great flavor and helps achieve a crispy crust.

→ Is this dish suitable for a vegan diet?

Use only vegetable oil instead of butter to make it vegan-friendly.

→ How should I prepare the potatoes before cooking?

Grate potatoes, squeeze out moisture using a clean towel, then toss with seasoning before frying.