Homemade Crispy Hash Browns


Good, old-fashioned, restaurant-style hash browns. Perfect with hot pepper sauce and ketchup!

Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
4 servings

If you're a firm believer that potatoes make basically any meal taste better, then you've come to the right place. Because we are too — especially when it comes to breakfast potatoes.

Choosing which type of breakfast potato to make can be a tough decision, but if you're craving crispy potatoes that remind you of your favorite restaurant, then you should try this hash brown recipe. The shredded potatoes are formed into pancake-like hash browns and lightly pan-fried for the perfect crispy texture that will pair deliciously with any breakfast dish.

How to Make Hash Browns

Believe it or not, making crispy hash browns is actually quite easy. First, shred your potatoes using your preferred method — either with a grater, food processor, or mandoline. Rinse the potatoes until the water is clear, then drain and squeeze out all the remaining liquid (this will ensure the hash browns are extra crispy).

Next, you'll add in your binding agents (flour and egg) as well as any other ingredients or seasonings. This recipe only calls for onion, but you could also add cheese, cayenne pepper, or garlic to the mixture.

Form your hash browns into patties (either one large hash brown or multiple smaller pancake-like hash browns) and pan fry them in oil, about five minutes on each side.

How to Make Hash Browns Crispy

To keep your hash browns crispy, make sure to heat the oil to sizzling before adding the patties and wait until the one side is golden brown before flipping.

You can also make your hash browns thinner because they will get crispier and cook more evenly.

What Type of Potato Works Best for Hash Browns?

If you care about the crisp, then you should use starchy potatoes, like russets or Idahoes. The only drawback is that the hash browns may be prone to falling apart because of the starchiness.

So, if you want your hash brown to stick together easily, then you should use a waxy potato, like new potatoes, Yukon Golds, or red potatoes. These potatoes have more moisture and will stick together in the pan, however, they won't crisp up as nicely as starchy potatoes.

How Do You Make Hash Browns Stay Together?

The biggest culprit that's making your hash browns come apart is moisture. You need to make sure the potatoes are dry before adding them to the flour and egg mixture. Whether you squeeze them out in a dish towel or use a salad spinner, get the potatoes as dry as they can be.

You can also use a different type of potato if you are worried about the hash browns breaking apart. If you use a waxy potato, they'll stick together nicely, but they won't get as crispy as you might want.

Another option is to add more ingredients that will act as binders. Try adding cheese to your hash browns because when the cheese melts it will be like a gooey glue that holds your potatoes together.

Allrecipes Community Tips and Praise

"These turned out great! They weren't greasy at all, they held together perfectly, and they looked quite pretty when they were done cooking, too. Next time, I think I will add salt & pepper, plus some extra spices, to the shredded potato and egg/flour mixture, just to give it a more intense flavor. This recipe is so easy that I will have no problems just making these hash browns from memory, eyeballing the flour and spices," says eiskyjente.

"Unbelievable. About as good as one could hope for. Crispy on the outside, firm and tasty on the inside. And what a flavor. This will be my hash brown recipe from here on out. Make sure that you don't have too much oil in the pan. The hash browns will take forever to brown and may be too greasy for your taste," advises Curt McLey.

"My first try at making hash browns. Success. I added sharp Cheddar, a little garlic powder, a dash of oregano, and some green onions. I will keep this recipe and use it over and over. Always trying a little something different," raves MR BANANA.

Editorial contributions by Bailey Fink


  • 2 medium russet potatoes, shredded

  • ½ medium onion, finely chopped

  • ¼ cup all-purpose flour

  • 1 egg

  • 1 cup oil for frying, or as needed

  • salt and pepper to taste


  1. Gather all ingredients.

    Overhead of hash brown ingredients in various bowls and measuring cups.

    Dotdash Meredith Food Studios

  2. Rinse shredded potatoes until water is clear, then drain and squeeze dry.

  3. Place shreds in a bowl and mix in the onion, flour, and egg until evenly distributed.

    Overhead of shredded potatoes, onions, flour, and eggs in a bowl.

    Dotdash Meredith Food Studios

  4. Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, place potatoes into the pan in a 1/2 inch thick layer. Cover the whole bottom of the pan, or make separate piles like pancakes.

    Overhead of three hash brown patties being placed in a skillet with oil.

    Dotdash Meredith Food Studios

  5. Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side. If you are cooking them in one big piece, it can be cut into quarters for easier flipping.

    Overhead of hash brown patties being cooked and flipped in a skillet.

    Dotdash Meredith Food Studios

  6. Remove from pan, and drain on paper towels. Season with salt and pepper and serve immediately.

    Overhead of cooked hash browns being taken out of a skillet and placed on a paper towel.

    Dotdash Meredith Food Studios

  7. Serve hot and enjoy!

    close up view of Homemade Crispy Hash Browns served with a fried egg and bacon on a plate


Editor's Note:

Serve these with a crustless quiche for your next brunch or breakfast.

Nutrition Facts (per serving)

183 Calories
7g Fat
26g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 183
% Daily Value *
Total Fat 7g 9%
Saturated Fat 1g 6%
Cholesterol 47mg 16%
Sodium 25mg 1%
Total Carbohydrate 26g 9%
Dietary Fiber 3g 10%
Total Sugars 2g
Protein 5g
Vitamin C 22mg 109%
Calcium 24mg 2%
Iron 2mg 8%
Potassium 496mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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