Crispy Shredded Potatoes Dish

There's something about the sound of potatoes hitting a hot skillet that instantly puts me in a weekend morning mood. I discovered the real secret to hash browns years ago when my neighbor—who made the crispiest ones I'd ever tasted—finally told me: it's not about the potatoes, it's about getting them dry. That single detail changed everything for me, and now I make them regularly, always with that satisfying golden crust that makes breakfast feel special.

I remember making these for my brother's surprise birthday brunch last spring, and watching him close his eyes after that first bite told me everything. He'd been living on cereal for months, and somehow hash browns felt like the most generous breakfast I could offer him that morning.

Ingredients

• 4 medium russet potatoes, peeled: Russets have the right starch content for crispy exteriors; waxy potatoes won't give you that golden-brown finish you're after.
• 1 small onion, finely chopped (optional): Adds sweetness and a bit of texture, but leave it out if you're a potato purist.
• 3 tbsp unsalted butter: The butter flavor matters here—it creates that nutty, toasted edge that makes people keep coming back for more.
• 2 tbsp vegetable oil: Oil raises the smoke point so the potatoes brown without the butter burning.
• 1 tsp salt and ½ tsp freshly ground black pepper: Season generously—potatoes need it to shine.

Instructions

Shred everything:

Use a box grater or food processor to get thin, even shreds. The consistency matters more than you'd think—thicker pieces cook unevenly.

Squeeze out the water:

Wrap your shredded potatoes in a clean kitchen towel and really wring them out like you mean it. This is the single most important step for crispy hash browns, and I cannot stress this enough.

Season the mix:

Toss everything together in a large bowl with the onion if you're using it, salt, and pepper. This distributes flavors evenly.

Get the pan hot:

Heat 1½ tbsp butter and 1 tbsp oil in a large nonstick skillet over medium-high heat. You'll know it's ready when the butter stops foaming and smells nutty.

Layer and press:

Add half the potato mixture to the skillet, spreading it into a thin, even layer. Press gently with a spatula to encourage browning contact.

Cook the first side undisturbed:

Leave it alone for 5–7 minutes without touching it. Resist the urge to stir—that's how you get the golden, crispy bottom.

Flip with confidence:

Slide a spatula underneath and flip the whole thing in one smooth motion. Add a touch more butter or oil if the pan looks dry, then cook the other side for another 5–7 minutes until it's equally golden.

Drain and repeat:

Transfer to a paper towel-lined plate to drain any excess oil. Make a second batch with the remaining potatoes using fresh butter and oil.

Save

My partner once said hash browns were the reason they agreed to stay overnight, which sounds silly until you taste mine—then it makes complete sense. That's when I realized these weren't just breakfast; they were love on a plate.

The Drying Trick Everyone Misses

For extra crispiness, soak your shredded potatoes in cold water for about 5 minutes after grating, then drain and squeeze them out in the towel. This removes excess starch and surface moisture, leaving you with hash browns that genuinely crunch. I learned this from trial and error on a Tuesday morning when I had nowhere to be but time to experiment.

Mix-Ins That Make Sense

Once you have the basic technique down, the variations become fun. I've mixed in shredded cheddar cheese, crispy bacon bits, fresh herbs, and even leftover roasted vegetables—just fold them into your potato mixture before cooking. The key is not going overboard; you still want the potato flavor and crispiness to be the star.

Serving Suggestions and Storage

These are best served hot off the skillet, maybe topped with a fried egg and fresh chives, or alongside smoked salmon and sour cream if you're feeling fancy. They don't really keep well reheated, but they're so quick to make that it's hardly worth planning leftovers.

• Serve immediately while they're still warm and crispy for the best texture.
• If you do have leftovers, reheat them in a dry skillet over medium heat to restore some crispiness.
• For a vegan version, simply use oil instead of butter—they'll be equally delicious.

Save

Hash browns are simple enough to make on a Tuesday morning, but somehow they still feel like a small celebration every time. There's something about taking the time to get them right that makes breakfast taste like self-care.

Recipe Q&A

→ How can I ensure the shredded potatoes become crispy?

Removing excess moisture by squeezing the grated potatoes with a kitchen towel is key. Cooking in a hot skillet with a mix of butter and oil helps achieve a golden, crispy crust.

→ Is it necessary to add onion to the potatoes?

Onion is optional but adds a subtle savory aroma and flavor that complements the potatoes nicely.

→ What variations can enhance the flavor of the potatoes?

Mixing in shredded cheddar cheese or chopped fresh herbs like parsley or chives can add richness and aroma to the dish.

→ Can I prepare these potatoes for a vegan diet?

Yes, substituting butter with vegetable oil exclusively creates a vegan-friendly version while maintaining crispiness.

→ What tools are recommended for making crispy shredded potatoes?

A box grater or food processor makes shredding easier, while a large nonstick skillet ensures even cooking and browning.