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Crispy Hash Browns Recipe

Classic Hash Browns

Hash Browns are a classic American dish made from potatoes. We will teach you how to make them from scratch with only 6 ingredients.
Course Breakfast
Cuisine American
Keyword Classic Hash Browns, Hash Browns
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4 servings
Calories 299kcal
Author Catalina Castravet


  • 2 pounds Russet potatoes 4-5 small-to-medium, peeled
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/4 cup vegetable oil more if needed


  • Scrub and clean well the potatoes after which grate them on a large-holed cheese grater.
  • Arrange the potatoes on a fine-mesh sieve, cover, and rinse under cold water until the water runs clear.
  • Drain the potatoes very well after which place them on a clean tea towel, press another towel onto them to remove any remaining moisture. Removing as much moisture as possible is key.
  • Transfer the potatoes to a large bowl and toss with the salt, garlic powder, onion powder, paprika and also some black pepper if desired.
  • Place a large cast iron skillet over medium heat and once warm add the oil, heat it until it starts shimmering and if you add a piece of grated potato sizzles on contact.
  • Add the grated potatoes to the hot oil in ONE LAYER, press them down slightly and fry undisturbed for about 2 minutes to get them crispy and golden-brown.
  • Stir, press and cook for another 2 minutes. Repeat as needed until the potatoes are crispy and golden brown, about 6 - 8 more minutes.
  • Transfer the cooked hash browns to a paper towel-lined plate and let them drain of excess oil. In the meantime, cook the remaining potatoes.
  • Serve hot with a runny egg on top.


Calories: 299kcal | Carbohydrates: 41g | Protein: 4g | Fat: 13g | Saturated Fat: 11g | Cholesterol: 0mg | Sodium: 302mg | Potassium: 945mg | Fiber: 3g | Sugar: 1g | Vitamin A: 125IU | Vitamin C: 13mg | Calcium: 29mg | Iron: 2mg