Description

Achieve perfect diner-style hash browns with this reliable method. By thoroughly drying the potatoes and using controlled heat, you get golden, crispy sides with a fluffy interior every time.

Ingredients

Scale

2 large Russet potatoes
1/2 medium yellow onion, finely diced
3 tbsp vegetable or canola oil
1 tbsp unsalted butter (optional)
1 tsp kosher salt
1/2 tsp freshly cracked black pepper
1/2 tsp paprika (optional)

Instructions

Peel the Russet potatoes and shred them into a large bowl using a box grater or food processor.
Rinse the shredded potatoes under cold water in a colander to remove excess starch, then let them drain.
Place the damp potatoes in a clean kitchen towel or cheesecloth. Gather the corners and squeeze tightly to remove as much moisture as possible.
Transfer the dry shredded potatoes to a mixing bowl. Add the diced onion, salt, pepper, and paprika. Toss to combine.
Heat a cast iron skillet over medium-high heat and add the vegetable oil. Wait until the oil shimmers.
Add the potato mixture to the pan and press down firmly with a spatula to form a compact patty.
Cook undisturbed for 8-10 minutes until the bottom is deep golden brown.
Carefully flip the patty. Add butter if using. Press down again and cook for another 7-8 minutes until the second side is golden and the inside is tender.
Remove from the pan and drain on a paper towel-lined plate. Serve immediately.

Notes

The most critical step is squeezing the potatoes dry to prevent steaming. Do not flip too early, or the hash browns will break. If cooking for a crowd, cook in batches to avoid overcrowding the pan. Reheat leftovers in a skillet or air fryer to maintain crispiness.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 large patty
Calories: 225
Sugar: 2
Sodium: 350
Fat: 12
Saturated Fat: 3
Carbohydrates: 28
Fiber: 3
Protein: 3

Keywords: hash browns, crispy potatoes, breakfast recipe, diner style, russet potatoes, golden sides, homemade hash browns