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Crispy Homemade Hash Browns

Crispy homemade hash browns are shredded russet potatoes pan-fried in a 12-inch skillet until deep golden brown on both sides. Rinsing and squeezing the potatoes dry helps them turn crisp while staying tender in the center.
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Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb russet potatoes peeled
  • 3 tbsp vegetable oil divided
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 12-inch skillet
  • 1 large plate

Method
 

  1. Coarsely shred the peeled potatoes on the large holes of a box grater.
  2. Rinse the shredded potatoes in a colander under cold water until the water runs mostly clear.
  3. Squeeze the potatoes very dry in a clean kitchen towel.
  4. Heat 2 tablespoons of the vegetable oil in a 12-inch skillet over medium-high heat until shimmering but not smoking.
  5. Add the potatoes, kosher salt, and black pepper, and spread them into an even layer about 1/2 inch thick, pressing lightly with a spatula.
  6. Cook without moving for 6 to 8 minutes, until the underside is deep golden brown and crisp.
  7. Loosen the potatoes around the edges, place a large plate over the skillet, and carefully invert the hash browns onto the plate.
  8. Add the remaining 1 tablespoon vegetable oil to the skillet, then slide the hash browns back in, uncooked side down.
  9. Cook for 5 to 7 minutes, until the second side is deep golden brown and crisp and the potatoes are tender in the center.
  10. Cut into wedges and serve hot.

Notes

Squeeze the shredded potatoes as dry as possible for the crispiest result. Refrigerate leftovers in an airtight container for up to 4 days; freeze for up to 2 months. Avocado oil can replace the vegetable oil if desired.