Crispy Shredded Potatoes

I used to think hash browns were something you could only get right at a diner. The first batch I made at home turned into a soggy, pale mess that stuck to the pan in clumps. Then my neighbor showed me the secret: wring out every drop of moisture like your breakfast depends on it. Now, the sizzle when those shredded potatoes hit the hot skillet is one of my favorite sounds in the kitchen.

The morning I made these for my sister, she wandered into the kitchen following the smell of butter and fried potatoes. She stood there in her pajamas, waiting by the stove, and ate half the batch straight off the spatula before I could even plate them. That's when I knew I'd finally figured it out.

Ingredients

• Russet potatoes: Their high starch content is exactly what you need for that crispy exterior, and they shred cleanly without turning mushy.
• Onion: Adds a subtle sweetness and depth, though I skip it when I want pure potato flavor to shine through.
• Unsalted butter: Creates those golden, lacy edges that make hash browns irresistible, and you control the salt level.
• Vegetable oil: Raises the smoke point so the butter doesn't burn before the potatoes get crispy.
• Salt and black pepper: Simple seasoning that lets the earthy potato flavor come through with just enough punch.

Instructions

Shred the potatoes:

Use the large holes of a box grater or the shredding disk of your food processor. The shreds should be long and thin, not too fine, so they hold together when you press them into the pan.

Squeeze out the liquid:

Wrap the shredded potatoes in a clean kitchen towel and twist it over the sink like you're wringing out a wet bathing suit. You'll be shocked how much starchy water comes out, and this step is the difference between crispy and soggy.

Season the potatoes:

Toss them in a bowl with the onion, salt, and pepper. Use your hands to mix gently so everything is evenly distributed.

Heat the fat:

Add half the butter and oil to a large nonstick skillet over medium-high heat. Wait until the butter stops foaming and starts to smell nutty.

Form the hash browns:

Add half the potato mixture and spread it into an even layer, pressing gently with your spatula to compact it. Don't stir or fuss with it.

Cook the first side:

Let it cook undisturbed for 5 to 7 minutes until the bottom is deep golden and releases easily from the pan. Peek underneath with your spatula to check.

Flip and finish:

Slide the spatula under and flip in one confident motion, adding a little more butter and oil around the edges if the pan looks dry. Cook another 5 to 7 minutes until both sides are equally crisp.

Drain and repeat:

Transfer to a paper towel-lined plate and repeat with the remaining potatoes. Serve immediately while they're still crackling hot.

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One Sunday morning, I made a double batch and sat on the back porch with my coffee, eating them straight from the pan while they were still too hot. The sun was just coming up, and for a few quiet minutes, it felt like the world hadn't woken up yet. That's the magic of a simple breakfast done right.

How to Get Them Extra Crispy

After shredding, soak the potatoes in a bowl of cold water for about ten minutes to wash away excess starch. Drain them well, then squeeze them dry in the towel. This extra step takes a little more time, but it makes the edges even crunchier and keeps them from sticking to the pan.

What to Serve Alongside

These hash browns are perfect next to fried or scrambled eggs, crispy bacon, or smoked salmon with a squeeze of lemon. I also love them as a base for breakfast bowls, topped with avocado, hot sauce, and a runny poached egg. They're sturdy enough to hold up under just about anything you pile on top.

Variations and Mix-Ins

Once you've mastered the basic version, you can play around with add-ins. Shredded cheddar or Gruyere mixed into the potatoes before cooking melts into crispy, cheesy pockets. Chopped fresh herbs like chives, parsley, or dill add brightness, and a pinch of smoked paprika gives them a subtle smoky kick.

• For a vegan version, swap the butter for more vegetable oil or use plant-based margarine.
• Try mixing in finely diced bell peppers or jalapeños for a little heat and color.
• If you want individual hash brown patties instead of one large cake, form small rounds and cook them in batches.

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There's something deeply satisfying about making hash browns from scratch, watching them turn golden and hearing that perfect crunch with every bite. I hope yours turn out just as good as the ones my neighbor taught me to make.

Recipe Questions & Answers

→ How can I ensure the shredded potatoes get crispy?

After grating, squeeze out as much moisture as possible using a clean towel. Cooking in a hot skillet with a mix of butter and oil also helps achieve a crispy crust.

→ Can I add other ingredients to enhance flavor?

Yes, mixing in finely chopped onions, shredded cheddar cheese, or fresh herbs like parsley can add depth and variation.

→ What type of potatoes work best?

Russet potatoes are ideal due to their starchy texture, which crisps well when fried.

→ Is it possible to make this dish dairy-free?

Absolutely. Replace butter with plant-based margarine or use only vegetable oil to keep it dairy-free.

→ How should I serve these shredded potatoes?

Serve them hot as a side with eggs, bacon, or smoked salmon to create a complete and satisfying breakfast plate.