I’ve always associated hash browns with classic diner fare, and left them there. However, I’ve been working on a breakfast burrito recipe on the request of several readers, and everyone has suggested including potatoes. Hash browns seemed like the easiest way to incorporate crispy potatoes.
Soggy hash browns have no business on my plate. Crispy hash browns or bust!
Hash browns are easy to make. Basically, all you have to do is grate up some potato, rinse off the starch, squeeze it dry, and cook the potato in a skillet with oil until crispy.
I found some areas of nuance, of course. To enhance the flavor, I tossed grated potato with salt, garlic powder and onion powder before cooking. The garlic and onion powder flavors are subtle, but they make these golden hash browns absolutely irresistible. I’ve used this trick with my roasted breakfast potatoes, potato wedges and mashed potatoes, too.
How to Make Crispy Hash Browns
My other trick to making these hash browns remarkably delicious is to cook them in extra-virgin olive oil. Yep! Extra-virgin olive oil actually has a pretty high smoke point (around 400 to 425 degrees Fahrenheit, contrary to what you might have heard over the years).
I cook these hash browns over medium heat just to be safe. Cooking over high heat is tricky no matter what kind of oil you’re using. Depending on your pan and your stove, it’s just too easy to burn your food over medium-high or high heat.
If you follow my recipe, you’ll stir the potatoes and press them back down against the skillet every two minutes. That’s just long enough for the potatoes to get crispy; stirring ensures that some of the potatoes don’t burn while the rest are left uncooked.
Lastly, you’ll transfer the hash browns to a plate lined with a paper towel to absorb some of the excess oil. I assume the nutrition facts offered under the recipe are a little inflated in fat content, but I can’t account for how much oil is left in the pan and on the paper towel.
Regardless, these hash browns are a more nutritious option than diner hash browns cooked in highly refined vegetable oil. They offer more complex flavor than standard hash browns, too, since they’re cooked in olive oil with garlic and onion powder until golden and crispy.
What makes these hash browns the best?
In summary:
- Rinsing the grated potatoes and drying them well removes excess starch and helps the potato cook to irresistible, crispy perfection.
- Cooking the potatoes with garlic, powder onion powder and olive oil makes them far more flavorful than diner hash browns.
- Cooking over moderate heat and stirring the potatoes every couple of minutes ensures that you don’t burn your hash browns.
Homemade hash browns go great with eggs, cooked any which way (here are all of my egg recipes). I think they would be especially great with this broccoli cheddar frittata.
Cook up these hash browns for a casual weekend breakfast or serve them to friends for brunch!
Watch How to Make Hash Browns
Please leave a comment to let me know how these turn out for you. Your star ratings with your comment is much appreciated, too (those help convince other visitors that the recipe is worth making!). Have a great weekend!
Delicious Crispy Hash Browns
- Author:
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Learn how to make the best crispy hash browns at home! These delicious hash browns are lighter and healthier than greasy diner hash browns, since they’re made with olive oil. Recipe yields 4 servings; you can double or triple this recipe but cook in batches as written below.
Ingredients
- 1 pound Russet potatoes (2 small-to-medium), peeled if desired
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ cup extra-virgin olive oil
Instructions
- Scrub the potatoes clean and grate them on a large-holed cheese grater (I left the skin on, but you can peel it first if you’d like). In a fine-mesh sieve, rinse the grated potato well until the water runs clear.
- Drain the potatoes, and then place them potato on a clean tea towel or several paper towels. Twist the towel to remove as much moisture from the potatoes as possible (you might need to do this in two batches).
- Transfer the grated potato to a bowl and toss it with the salt, garlic powder and onion powder.
- In a large skillet (preferably cast iron, but non-stick works, too), warm the olive oil over medium heat until shimmering and a piece of grated potato sizzles on contact. Spread the potatoes over the skillet in an even layer and press them down with a spatula. Let them cook, undisturbed, for 2 minutes.
- Stir again, press them down again, and cook for another 2 minutes. Repeat in 2-minute intervals, flipping in sections once they’re crispy enough to do so, until the potatoes are golden brown and crispy, about 4 to 8 more minutes. Meanwhile, line a plate with a couple of layers of paper towels to absorb excess oil, and set it near the stove.
- Transfer the hash browns to the lined plate and let them drain for a minute. (If you’re making multiply batches of hash browns, repeat these steps as necessary—keep in mind that your skillet will be really hot so your next batch may cook faster.)
- Season to taste with additional salt, if necessary, and serve hot.
Notes
Why buy organic? Potatoes are number 12 on the dirty dozen list, meaning that conventionally grown potatoes are high in pesticide residues.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Jan
We enjoy hash browns on Sundays though eggs, the only thing I do differently is use avocado oil and cook on high heat. Yummy!
Jan
“with eggs”
Kate
Thanks, Jan! I’ll try avocado oil next time. I do love the olive oil flavor!
Susan C Dorville
Can you make a batch and freeze (before or after you cook the potatoes)? My husband loves hash browns and even though I buy organic, I would much rather make my own.
Kate
Hi Susan, I think you could!
Dani
My potato hero!! I can’t wait to make tomorrow :-)
★★★★★
Kate
Hope you loved them, Dani!
Christina
Excited to try these! I too love hash browns but almost never make them at home (or even order them at restaurants), thinking they’ll just be soggy and oily. I trust that you’ve developed an excellent recipe :)
Kate
I hope you enjoyed the hash browns! They’re dangerous. :)
Christina
Yup, I made them last weekend (as part of the breakfast burrito recipe) and… you’re right. So dangerous!
★★★★★
Jamie
So similar to potato latkes … enjoyable for breakfast.
★★★★★
Tracey
I would like to try this for breakfast but am wondering if it’s possible to grate the potatoes the day before? If so, how far ahead should i prepare? Just grating? or rinsing and squeezing as well? Thanks in advance, i love all you work.
Louise
unfortunately, grated potatoes turn weird, unappetizing colors VERY quickly. Maybe someone knows a trick for this (ascorbic acid??) but I don’t…
Kate
Louise is right. The strange color rinses right out, at least for freshly grated potatoes. Your best bet would probably be to store the grated potatoes in a bowl of water and drain/squeeze dry in the morning. I think that would work!
PETER
Uncooked potato ‘oxidizes’….similar problem if you expose an apple’s flesh to air, it will turn brown due to this reaction to air (oxygen).
I used to work for a fast food outfit, and what they do to stop the color of the potato flesh from turning brownish; was to submerge the cut up potatoes in cold water with a measure of any type of white-ish vinegar or lemon juice available….. as long as it was slightly acidic overall. (amount of vinegar or lemon juice depends on overall quantity of potatoes and water)
This still leaves you to drain and dry before cooking. But it will work for a few hours or overnight, while stored in a cool place….
Stephanie Henry
One trick to speeding up the cooking prigces that you could use the day before would be to bake the potatoes whole 1st. I grated some leftover baked potatoes, seasoned very similar to this recipe and ended up with some very crispy hashbrown since most of the moisture had already been baked out of them. Hope this small shortcut helps!!
Dan
Use lemon juice while grating. And stir the grated potatoes frequently to ensure all are coated. You only need and few teaspoons of lemon juice.
caren gittleman
To be honest I would much rather add sauteed onion to it than onion powder. And….want to try something REALLY tasty? Add some smoked paprika in………DELICIOUS!
Beatriz Sztain
I find the instead of paper towels if I put the fried potatoes on a cooling rack like the ones for cakes the potatoes stay a lot crispier and all the oil drips down.
Kate
Interesting! I’ll have to give that a try. Thank you for the tip, Beatriz!
Louise
I make latkes a couple of times a year, which is plenty enough to justify picking up some cheesecloth (a couple of bucks at grocery stores) which is magic for squeezing out shredded potatoes!
Kate
Thanks, Louise! I didn’t know that cheesecloth is a regular grocery store item. I’ll keep an eye out for it!
Amanda Peterson
Just made these and they turned out perfectly. I will always use this recipe from now on. Along with the onion powder, I also put minced onion in with them.
★★★★★
Kate
Great! Thank you for sharing, Amanda.
Cassie Autumn Tran
It’s been a long time since I’ve enjoyed hash browns! They’re not my favorite way to have potatoes, but they are still delicious! I love mine in a tofu scramble with ketchup and lots of vegetables!
Rylee
Yummy! I love this crispy hash recipe! Thank you for the tips!
Kate
Thank you, Rylee!
Lauren Picchetti
Made these this morning with a runny egg. Amazing! These will be put into rotation for sure! So delicious and crispy!!! The spices really add something special to it.
Kate
Thank you so much, Lauren!
KimS
The way to crispy hash browns for me is to use extra baked potatoes that I have refrigerated overnight (or longer) grate on a box grater peel and all, easy peasy!
Kate
Interesting!!! Thank you for your comment, Kims!
Emily
This is how I make hash browns as well!
Natalie
This is very interesting xD
I did it but made the potatoes burn some parts in my first time although I really cared about the fire and the time. Any advices?
Even though the flavour was not bad (I added some chilli powder)
I’m gonna make it bettern next time!!
Kate
I’m sorry to hear that, Natalie! Maybe you had hot spots in the pan, which could be due to your heat source or the pan itself. If you have a cast iron pan, that works best here.
Margaret
I made these yesterday evening, and didn’t notice they were supposed to serve 4. My husband and I ate them all. He had his with a hamburger patty and salad, and I had mine with a tempeh “imitation hamburger” patty and salad. Delicious!
★★★★
Kate
I’m thrilled you both enjoyed them! Thanks for the review, Margaret!
Gen
Ha – us too! Definitely closer to two servings than four. We had ours with cheesy scrambled eggs and spiced apples. A perfect hash brown recipe!
★★★★★
Saskia
These are such a game changer! I’ve tried so many recipes and yours is by far the best. Restaurant quality hash browns in the comfort of my own home- thank you!
★★★★★
Kate
Oh, yay! I’m happy to hear you liked them! Thank you for the review!
Samantha
I made these especially for the breakfast burritos – but they are insanely good as is! And really send the burritos over the top!
★★★★★
Kate
They really do make the burritos come together. Thank you so much for the comment and review, Samantha!
Catherine
Mine didn’t turn out as well as the ones pictured! They were more clumps of soggy hashbrowns instead of crisp pieces. I’m not quite sure what I did wrong, I wrung out all the water I could. The amount of oil seemed like a lot for the amount of potato, though.
★★★★
Kate
I’m sorry to hear that, Catherine! Are you sure that you waited to add the potatoes until the oil was shimmering and a piece of grated potato sizzles on contact? If so, it sounds like maybe your potatoes just needed more time in the skillet to get crispy.
Pat
Exact same results with mine. Grayish, oily and mushy. I think I’ll use less oil next time.
Sarah
These breakfast burritos were so delicious! We actually were short some hash browns because my husband and I couldn’t stop snacking on them while we were preparing the other ingredients. This recipie is another winner!
★★★★★
Kate
Thank you, Sarah! I had the same problem myself. :)
Ronald
I made these for my wife. She ate them all, what a pig! Thanks Kate. Now we’re divorced and I’m lonely AF.
★★★★★
Christina
These are delicious! I too have been on a hunt for the perfect hashbrown recipe for some time. The pan method can be a bit tricky.
★★★★
Kate
Wonderful, Christina!
Cheyenne
Just a note for others out there: I tried this recipe using butter potatoes and it did NOT turn out! I’m sure with Russets this is great, though.
Kate
Thanks for sharing, Cheyenne!
Cailey Nagarajan
These are amazing!! Made them for my Father’s Day brunch and my husband and I both loved them. Loved the flavour the garlic and onion added. Will definitely make again. Thanks for another fab recipe :)
★★★★★
Kate
What a great Father’s Day brunch! Thank you, Cailey for sharing.
Aleen Shah
This turned out so yummy!!! We made an impromptu brunch this morning and it was very well-received by my very picky husband! Thank you!
★★★★★
Kate
Wonderful! Thank you, Aleen.
Carol
Love this recipe but I would like to use chopped onions instead of onion powder should I fry the onions before or after the potatoes Thanks for all the great recipes
★★★★
Kate
Unfortunately, onions will add moisture and you will not achieve the crispy hash browns.
Dor Shushak
Turned out great for and and was wrll worth it! Thankyou for posting your recipe, I used it as inspiration to my own nuance that included paprika powder.
Kate
Wonderful, Dor! You’re so welcome.
Brad
These were terrible. I’d suggest a high smoke point oil.
★★
Kate
I’m sorry you are not satisfied with this recipe, Brad. I didn’t have any issues in my testing. Possibly you had the temp too high?
Steve
Thanks! Easy and delicious way to make hash browns with out using the processed poison from the store. (Sorry, poison is a little exaggerated ) any ways my boy loves hash browns with his eggs and rice and these are better than the frozen processed ones I’ve been giving him!
Kate
I’m really glad you like them, Steve!
Jesse Miller
Awesome dish – easy to follow, kids lived it too :) Thank you!
★★★★★
Kate
You’re welcome, Jesse!
Stacy
My hash browns came out excellent….
★★★★★
Kate
Great! Thanks for your feedback, Stacy.
Ken
This recipe looks great. I don’t want to use paper towels and only have old cotton rags. The rags are clean but I used Bounce softening in the dryer. Will the Bounce scent transfer to the washed potatoes when I squeeze the water out? Not really a cooking question.
★★★★★
Kate
If they are clean, you can try it! I don’t use bounce so I’m not sure how strong the residue is.
HT
My hasbrowns turned a weird grayish color as they cooked. They tasted fine, but looked weird. What happened??
Kate
Did you rinse them and make sure get enough moisture out? It could have also been your oil wasn’t hot enough and the potatoes soaked it up more instead of getting cooked and crispy.
David Thomas
I added lots of diced onion. Very good!
★★★★★
Kate
Thanks for your feedback!
Monica
Would it be possible to bake them?
Kate
That would require a different recipe and I’m not sure without testing it out myself on the specifics. Sorry!
Vj
hi Kate,
I am fairly an average cook. today when I tried to make hash brown.
They became soggy sticky lumpy and did not turn out like the pics you posted.
I used steel pan to cook and i think i used more olive oil.
Could you please let me know what went wrong.
★★★★★
Kate
Hi Vj! I’m sorry they didn’t turn out for you. Did you make sure the pan was hot enough? Also it’s important to remove the moisture in step 2.
Vj
Hi Kate,
thank you for replying back.
I realized I made two mistakes
1. i rinsed the grate potato just once not until all the starch is almost once.
2. I had not removed the moisture completely and yes you are right the pan was not hot enough for the potatoes to sizzle.
So will try it again in few days .
with Regards,
★★★★★
Marcus
Hi Kate, great recipe – the pan indeed must be hot to make this work right, and russets are the way to go – gold or red potaoes are too soft. Great tip on squeezing out the liquid – a must! You pictured, but didn’t mention, an iron skillet, which really holds and returns to its base heat better than about any skillet when you add the cool ingredients to the pan – that gets the crispy skin forming faster. I am also a fan of real onion, but for kids, onion powder, as you use, adds flavor without the texture they may not like. Another good tip is that the crispier you want them, the thinner you should make your layer of potatoes in the skillet, and just fry in a couple of batches. People winding up with gray, gloppy messes are likely trying to fry too many in one batch. :-)
★★★★
Caroline Smith
Hi! I love your recipies and they have helped me get through the hardness of being gluten, dairy, and meat free! Thank you! Can you include how long you can keep recipies in the fridge or freezer? That would be super helpful! Have a great day!
★★★★★
Kate
I’m glad they have been so helpful! Dietary restrictions are usually hard. Thanks for commenting, Caroline!
Gael
I never eat hash browns–never cared for store bought and wouldn’t think of eating those greasy things they serve at restaurants. Almost didn’t make these because I’m just not a fan and I really didn’t want all the extra work for meal prep (I hate cooking, I really do), but those breakfast burritos just didn’t seem like they’d be complete without the hash browns. In a word: AMAZING! I could have skipped everything else and just eaten the entire pan of these things. I think I might like hash browns after all.
★★★★★
Kate
I’m really glad you made them, Gael! I appreciate the review.
Barbara
These were delicious! Making them again! Definitely worth the wait!
★★★★★
Kate
Hooray! Thanks, Barbara.
Harrison
That was absolutely horrible. I followed these instructions to the T and it was just an oily soggy mess, not the slightest bit crispy. I was stupid to follow the ridiculous advice of frying something on “medium heat”
★
PETER
Hi Harrison,
when ever you want to fry something, heat your pan a short time…5 minutes, and dip your finger in water. Flick a drop of water onto your heated pan. If it ‘sizzles’, you are good to go, but remember that this is the minimum requirement. If it doesn’t sizzle, turn the heat up a little, wait a while, and repeat until the drop of water sizzles.
If you put a large amount of food into your pan, it will cool the pan, and make everything turn to a messy slush instead of frying. Either turn your temperature up a little, or fry your food in smaller batches…
All recipes are a guide only. Pot and pans are different. Temperature as measured by all the different measures can vary….so first time around, do it the old fashioned way and note the temperature according to your equipment. That way you can repeat the result another time if you like that recipe. Good Luck….
★★★★★
Vicki
Best ever. Instead of using towel, I placed handful by handful into salad spinner and removed excess water. Then final dry and pat on paper towel.
★★★★★
Rick Burke
Man…. I just could not get my potatoes dry so they would crisp….I tried to spin, but it ended up making a mess….then, I used paper towels in small batches, but no….was trying to impress my daughter and her BF for Sunday breakfast but….I blew it….
★★★★
Kate
I’m sorry this didn’t work perfectly for you, Rick! Thanks for your review.
Pandora3
A co-worker & I *always* talk about food & yesterday he mentioned hash browns for the weekend. Well I couldn’t stop thinking about them, so, i looked up your recipe & tried them just this morning!
I love the tip for rinsing the starch out, btw, squeezed them in a dish towel instead of paper towel which worked fine (I used a cooking brush to get all the pieces off the towel). The garlic powder & salt was added before cooking & gave it great depth. Made eggs & a Bloody Mary and enjoyed my breakfast so much! Delicious! Definitely a keeper!
★★★★★
Kate
I’m glad you thought the tips were helpful, Pandora!
Cassandra
Made these for breakfast this morning and turned out great. Will not buy frozen again. These are so easy and delicious. Thank you!
Kate
You’re welcome, Cassandra!
Tammie Ostrowski
I made this recipe this morning. Very delicious. I was using it for vegetarian breakfast burritos. The potatoes were great. However, I will change some things up when I remake the burritos. If using a gluten free tortilla, I would not wet the tortilla (makes it gummy/sticky not just pliable). I feel like I need a little crunch as well…maybe add some shredded cabbage as a finishing touch. The hashbrowns though, were perfect!
★★★★★
Kate
Thank you for sharing! I appreciate your feedback, Tammie.
Jesse
Excellent hash brown recipe. I had always cooked them with margarine but had none today I tried your recipe and it’s a 100 times better with great flavor.
This is how I will make them form now on. Thank you!!!
★★★★★
Susan
Have you ever used a potato ricer? I love using it to press the moisture out of shredded potatoes. Your recipe sounds delicious, but I add sauteed diced onions. Yum!
Kate
I haven’t! Thanks for sharing, Susan.
Suzanne
Sorry, Kate, if I’ve missed this in the comments, but can one use sweet potatoes instead of white potato? I have a sensitivity to white potatoes.
Kate
I’m not sure as I haven’t tried it, but it would be worth a shot! Sweet potato cooking can vary though.
Suzanne Morgan
I’ll make it, Kate, all report back!
Limaries Phillips
Thank you so much for sharing this recipe! I did the recipe exactly as you wrote it, and let me tell you, best hash browns I ever had! My husband is gonna be very happy.
★★★★★
Tyler Newstead
Great recipe! Swapped the g+o powders for the real thing and sauteed them for a few minutes before taters hit the pan. Also tossed in some yellow peppers, because I love peppers in my hashbrowns. Sprinkled a little clubhouse veggie seasoning as well for a little oomph and they were grand! Quite a few changes to the base recipe, but I still loved them and squeezing the water and starch out made a world of difference! Cheers!
★★★★★
Caryn
These were perfect! My daughter and I both loved them, and they were super easy to make. Thank you!!
★★★★★
Kate
You’re welcome, Caryn!
Izaiaz Barrera
Should you cook uncovered or covered?! I am currently trying the recipe
★★★★★
Kate
You cook stovetop uncovered. See steps 4 & 5.
Kelly
Did not come out as desired
★★
Kate
I’m sorry to hear that, Kelly! What seemed to be the issue?
Carol
Awsome!! Never would have thought of using olive oil!!
Julia
Thank you. Finally made crispy hash browns for the first time.
★★★★★
Radhika Agarwal
These turned out soooo good! My husband and I swear by your recipes.. infact he’s the one who found your blog, and it’s become our go-to blog for when we want to cook new things. Thank you, and lots of love from India! ❤️
★★★★★
Peggy Bonk
Just like the picture and so tasty!!! Best hashbrowns my husband and I have ever had! They made brunch very special. I used one large russet potato for two of us just as directed in the recipe and we had a feast. I will be making these again.
★★★★★
Dina Starks
My first attempt to make homemade the potatoes browned before I could cook em I will try to keep in water then rinse and dry well and see if that stops the browning along with your garlic n onion powder Sounds Great!
★★★★★
Gwen
These hash browns were so crispy and tasty! The addition of garlic and onion powders kicks it up a notch! Thank you!!
★★★★★
Kate
You’re welcome, Gwen!
Anjali
I made it with my mother; she grated and I cooked them. It was delicious! I actually just used oil and salt because I wasn’t sure about seasonings (I’m just starting to cook recently) but your instructions on cooking times was extremely helpful.
★★★★★
Jessica McKeown
These were SOOOOO good! I could have eaten double :) YUM!!
Kerry Soileau
Turned out great, even though I forgot to dry them with a paper towel before cooking. Tasted great, thanks for the instructions!
★★★★★
Kate
You’re welcome, Kerry!
Chisti
I always believed that soaking, draining, and patting dry the potatoes was sufficient. but I followed your method and got the best results ever! Thanks! love all of your recipes :)
★★★★★
Kate
Thank you, Christi! I’m happy to hear that.
Susan Y
Huge fan from Lawrence, KS! Every time I google a recipe or idea, I end up on your website. I made these today, added a little smoked paprika because that’s what I had. Thank you for the tips. They came out perfect, so I made more!
★★★★★
Debi Statler
Yummy potatoes!! I love Potatoes anyway. So this is kind of special to have hashbrowns. I can’t do garlic or onions. But I use garlic oil and I like to add a little bit of cumin and paprika salt and pepper perfect!
★★★★★
Matt
Holy Moly .. delicious :)
Stumbled across this whilst looking for another recipe – the video in the corner caught my eye!
Instead of spreading mine around the pan I made them a little thicker in egg rings – not as crispy and slightly longer to cook, but full of potato-y goodness inside. This was a trial run on my own to prep making it for the hubby on the weekend (he’s the usual cook). I think I’ve found another signature dish!
★★★★★
Anjali Srivastava
I tried this recipe with store bought hash potatoes, since we were close to our brunch time, and I didn’t have the time to grate a fresh potato. I did not add onion powder as I did not have any. Instead I used a couple of tablespoons of finely chopped red onion (that is what I had at hand), which added a lovely flavor. Also, I used less oil – close to 1.5 – 2 tbsp. To compensate I covered the pan with a lid to allow for some steaming to help with the cooking. I also followed your advice to cook on medium heat.
The result was delicious. Next time I plan to use a fresh potato. And, curious how it might taste with a sweet potato or yam too :-)
Ghazala Malik
It came out crispy and the potatoes were thoroughly cooked. Directions were very detailed. I added 1 tsp of cajun spice and reduced the salt to 1/4 tsp. Will definitely make again. Thanks again!
★★★★★
Mariah
YUM! Thank you so much. This is the first method of making hash browns that has been successful for me. The seasoning is perfect, the crispiness is perfect, and I’m happy that they use olive oil. Definite winner. These will be on rotation at my house.
★★★★★
Kate
Thank you for reporting back, Mariah! I’m glad this will become a regular in your house.
Beth
These are great! I use a potato ricer to squeeze out the excess moisture (works great for grated zucchini also). It really gets out the water without a lot of effort, and you don’t have to wash a tea towel!
★★★★★
Jean
Thank you! They turned out great! I used vegetable oil and medium heat and spices worked out great! I think in the past I tried to use sautéed onions and garlic and made them soggy.
Jeff
Soooo good. Simple. The onion and garlic powders were a good addition. Just need the patience to wait till they get nice and crispy! Thanks!
★★★★★
Kate
You’re welcome Jeff! Thank you for your review.
Stacey Murphy
Hi Kate. When you say you see them as classic dinner fare, I’m surprised! What do you eat them with at dinner? I always eat them with eggs in the morning. Craving them today and I am excited!
★★★★★
Kate
Hi Stacey! Eggs are a delicious way to have these too. :)
Sarah Stille
Great! Thanks a lot for the recipe. I I didn’t turn at intervals, but just once and they were fine and crispy1
★★★★
Anita
I made this for Christmas brunch, but my husband and I ate these 4 servings all by ourselves. So delicious! I will be making these on a regular basis. No more frozen hash browns for us!
★★★★★
Kate
Sounds perfect for brunch, Anita! Thank you for your review.
Grace Gayhart
I made some for myself and my family ended up eating all of it! I had to make another batch so I could actually have some and these are by far the best hash browns I’ve ever had!
★★★★★
Anita from Vancouver, British Columbia
I made these to go with the breakfast burritos. They tasted great.
Even though I only used two potatoes, I think I need to fry this up in batches, to achieve something similar to the pictures.
★★★★★
Kate
Thank you for sharing! I’m delighted you enjoyed another one, Anita.
Anush
One of my favorite breakfast meals is hash browns with a sunny side up egg on top. I have tried couple of different recipes before, but it never tasted restaurant quality, until now. Made them exactly as stated in recipe and they were delicious! My cast iron skillet is not well seasoned so mine didn’t get crispy just stuck to pan, but that’s ok over time that will change. I kept flipping top layer every two minutes and tasting after 8 minutes to check if they cooked through. Took 12 minutes to cook through. The onion and garlic powder make all the difference, they married well with the potatoes. Also I’m not a fan of tasting the flavor of olive oil in cooked food, but I couldn’t taste it here at all. Well now I can look forward to eating these whenever I want, how exciting :) Thanks Kate!!!
★★★★★
Kate
Thank you for sharing how you serve your hash browns and review, Anush.
Nicole Wagner
Absolutely delicious homemade hash brown recipe!! I looooove hash browns and have attempted many times to make my own, but NONE have given me the satisfaction like this recipe! Thank you, C&K!! <3
★★★★★
Kate
Thank you, Nicole! I appreciate your review.