For extra flavor, consider adding a pinch of garlic powder or smoked paprika to the potato mixture. If you prefer individual hash brown patties, simply divide the potato mixture into smaller portions before cooking. Don't overcrowd the pan; cook in batches if necessary to maintain even cooking and maximum crispness. Serve with your favorite breakfast accompaniments, such as fried eggs, bacon, sausage, or a dollop of sour cream.
Crispy Restaurant-Style Hash Browns
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PREP TIME20 mins
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COOK TIME10 mins
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TOTAL TIME30 mins
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SERVING3 People
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VIEWS21
Elevate your breakfast game with these incredibly crispy, golden-brown hash browns that rival the best diners. Shredded russet potatoes are transformed into a flavorful, satisfying dish with a perfectly crisp exterior and a tender interior. This recipe is designed for ease and maximum flavor impact, yielding a single, impressive pan-sized cake perfect for sharing.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate48 g
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Cholesterol62 mg
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Fiber3 g
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Protein8 g
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Saturated Fat5 g
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Sodium35 mg
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Sugar2 g
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Fat39 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Potatoes: Place the shredded potatoes in a colander and rinse under cold running water until the water runs clear. This removes excess starch, ensuring maximum crispness. (2 minutes)
02
StepRemove Moisture: Transfer the rinsed potatoes to a cheesecloth or clean kitchen towel. Twist tightly and squeeze out as much moisture as possible. The drier the potatoes, the crispier they will become. (3 minutes)
03
StepCombine Ingredients: In a large bowl, combine the squeezed-dry potatoes, chopped onion, flour, salt, and pepper. Add the egg and mix thoroughly until all ingredients are evenly distributed. (2 minutes)
04
StepHeat the Oil: Heat the vegetable oil in a large, shallow cast iron skillet over medium-high heat. The oil should be hot enough to sizzle when a small piece of potato mixture is dropped in. (3 minutes)
05
StepCook the Hash Browns: Carefully add the potato mixture to the hot oil, pressing it down gently to form one large pancake. Cook until the bottom is deeply golden brown and crispy. (About 5-7 minutes)
06
StepFlip and Finish: Carefully flip the hash brown cake using two large spatulas. Continue cooking until the second side is also deeply golden brown and crispy. (About 5-7 minutes)
07
StepDrain and Serve: Remove the hash browns from the skillet and place them on a paper towel-lined plate to drain excess oil. Serve immediately while hot and crispy.
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Webster Kuhic
Jun 29, 2025These were amazing! So much better than any hash browns I've had at a restaurant.
Brett Schimmel
Jun 27, 2025The only change I made was to use sweet potatoes instead of russets, and they were surprisingly good!
Ethan Kautzer
Jun 25, 2025This recipe is so easy to follow, and the results are fantastic.
Imogene Schamberger
Jun 16, 2025I added a little bit of shredded cheddar cheese to the mixture and it was delicious!
Kay Fay
Jun 10, 2025My kids devoured these! I'll definitely be making them again.
Amy Morissette
May 21, 2025I found that using a non-stick pan also works well for ease of flipping.
Cheyanne Spencer
May 11, 2025I used olive oil instead of vegetable oil and they still turned out great.
Eugene Bode
Apr 16, 2025The trick of squeezing out all the moisture is key! They turned out perfectly crispy.