Crispy Shredded Potatoes (Print version)

Crispy golden shredded potatoes, fried to perfection, great for morning meals or brunch.

# What You 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

# How To Make It:

01 - Using a box grater or food processor, finely shred the peeled potatoes.
02 - Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible to ensure crispiness.
03 - In a large bowl, combine the grated potatoes with finely chopped onion (if using), salt, and freshly ground black pepper; toss to distribute evenly.
04 - Warm 1½ tablespoons unsalted butter and 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat.
05 - Add half of the potato mixture to the skillet, pressing it into a thin, even layer with a spatula.
06 - Cook undisturbed for 5 to 7 minutes until the bottom is golden brown and crisp.
07 - Carefully turn the hash browns over, adding additional butter or oil if needed, then cook the other side for another 5 to 7 minutes.
08 - Transfer the cooked hash browns to a paper towel-lined plate to drain excess fat. Repeat the process with the remaining potato mixture.
09 - Serve immediately while hot, optionally garnished with chopped chives or parsley.

# Expert Tips:

01 -
  • Theyre genuinely crispy on the outside and tender inside, nothing like the limp versions I used to make.
  • You probably have all the ingredients already, and it takes less time than a coffee shop run.
  • Theyre endlessly adaptable once you nail the basic technique.
02 -
  • If you dont squeeze out enough water, your hash browns will steam instead of crisp, and youll wonder why they taste flat.
  • Resist the urge to flip them early. Let them sit undisturbed so a real crust can form.
  • Medium-high heat is key. Too low and they turn mushy, too high and they burn before the inside cooks.
03 -
  • Use a cast iron skillet if you have one. It holds heat better and gives you an even crispier crust.
  • Make a double batch and reheat leftovers in a hot oven. They crisp back up surprisingly well.
  • If the potatoes start sticking, your pan isnt hot enough or you need more fat. Dont be shy with the butter.
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