Here’s how to make perfect hash browns: Know that excess water is the enemy. The trick to making hash browns crispy on the outside and tender on the inside is to remove as much moisture from the shredded potatoes as possible. We’ll show you how to cook hash browns in a frying pan—the best way to make homemade hash browns. But first, make sure you choose the best potatoes for your hash browns. Our Test Kitchen recommends using Russet potatoes because their dry, slightly mealy texture helps hash browns stay intact and develop a fluffy interior.
How to Make Crispy Hash Browns from Frozen Potatoes
To make good hash browns you don’t have to shred your own potatoes. Start with a package of frozen or refrigerated shredded or cubed hash browns. Check the label for the most accurate directions, but here’s a good rule of thumb to start. In a 12-inch skillet heat 2 tablespoons vegetable oil over medium-high heat. Carefully add 4 cups hash browns; spread evenly. Cook 5 to 6 minutes. Drizzle top with 1 tablespoon oil. Turn hash browns. Cook 5 to 7 minutes more until golden brown.
Ingredients
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1 ¼ pounds russet potatoes
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¼ teaspoon salt
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⅛ teaspoon ground black pepper
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1 - 2 tablespoons olive oil
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1 tablespoon butter
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Paprika (optional)
Directions
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Peel potatoes. Coarsely shred potatoes using a handheld shredder or a food processor with a coarse shredding blade.
Test Kitchen Tip
Test Kitchen Tip: It's important to use the coarse-grate side of a box grater because finely grated potatoes cause hash browns to retain moisture and end up mushy.
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Place shredded potatoes in a large bowl; add enough cool water to cover potatoes. Stir well. Drain in a colander set in a sink. Repeat rinsing and draining two or three times until water runs clear. Drain again, pressing out as much water as you can with a rubber spatula. Line a salad spinner with paper towels; add potatoes and spin. Repeat, if necessary, until potatoes are dry. Transfer potatoes to a large bowl. Sprinkle potatoes with salt and pepper, tossing to combine.
Test Kitchen Tip: To get potatoes to brown properly, it is important to dry them well before cooking. If you don't have a salad spinner, dry the potatoes by pressing the water out with a potato ricer or by patting the shredded potatoes dry with paper towels.
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In a 10-inch nonstick skillet heat 1 tablespoon of the oil and the butter over medium-high heat until butter foams. Add potatoes to the skillet, spreading into an even layer. Gently press with the back of a spatula to form a cake. Reduce heat to medium. Cook, without stirring, about 12 minutes or until the bottom is golden brown and crisp.
Test Kitchen Tip: A skillet with sloping sides works particularly well.
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Invert a baking sheet or plate over the top of the skillet. Carefully invert the skillet with the baking sheet or plate to transfer the potatoes to the baking sheet or plate. If needed, add the remaining 1 tablespoon oil to the skillet. Using the baking sheet or plate, slide the potatoes back into the skillet, uncooked side down. Cook, without stirring, about 8 minutes more or until the bottom is golden brown. If desired, sprinkle with paprika before serving.
Make-Ahead Hash Browns Recipe
Shred potatoes as directed in Step 1. Place shredded potatoes in a bowl of cool water. Chill in the refrigerator overnight. Rinse and continue with Steps 2 through 4 as directed.
How to Make Loaded Hash Browns
Top crispy hash browns with any of the following: cheese; fried eggs; crumbled bacon; cooked pork or chicken sausage; chopped ham or turkey; sautéed chopped onion, sweet pepper, and/or mushrooms; pickled jalapeño pepper slices; salsa; sour cream; hot sauce; salt, black pepper, and/or snipped fresh herbs.
Nutrition Facts (per serving)
| 110 | Calories |
| 4g | Fat |
| 17g | Carbs |
| 2g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 110 | |
| % Daily Value * | |
| Total Fat 4g | 5% |
| Saturated Fat 2g | 10% |
| Cholesterol 5mg | 2% |
| Sodium 120mg | 5% |
| Total Carbohydrate 17g | 6% |
| Total Sugars 1g | |
| Protein 2g | 4% |
| Vitamin C 17.7mg | 20% |
| Calcium 10.1mg | 1% |
| Iron 0.7mg | 4% |
| Potassium 399mg | 8% |
| Folate, total 16.1mcg | |
| Vitamin B-6 0.3mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.