Crispy Hash Browns


My father, being of the solid German stock that he is, is naturally a connoisseur of all things potato. In particular he loves nothing more than very crispy shredded hash browns for breakfast with his eggs. Now, there are many ways of frying up potatoes for breakfast, and I think we do all of them.

But the shredded variety of hash browns holds a special place in his heart (mine too!) and for that reason he has mastered the way to make them extra crispy. He explained his approach to me one day, while my mother was in the room and couldn’t help but overhearing:

ME: Dad, how do you make your hash browns turn out so crispy?
DAD: Use a potato ricer. It’s the only thing I’ve found that really gets the moisture out of the potatoes. The trick to these hash browns is to get rid of as much moisture as possible before cooking them.
MOM: I always used paper towels to press out the moisture.
DAD: Your hash browns are mushy.
MOM: I made this family hash browns for forty years and you never complained. They’re perfectly fine.
DAD: They were mushy.
MOM: You ate them!
DAD: Yes I did. And they were mushy.
(and the debate continues as I quietly leave the room.)

Crispy Hash Browns

Mom’s hash browns are mushy. Tasty, edible, yummy, but still mushy. They aren’t as good as dad’s, and that is just a fact. The trick to great, crispy, shredded hash browns is to squeeze as much of the moisture out of them as you can. Then you need to make sure you are using enough oil, the pan is hot but not so hot as to burn the potatoes, and you spread the shredded potatoes out in an even, thin layer, the thinner the better.

Updated from the recipe archives, first posted 2005.

Crispy Hash Browns Recipe

  • Prep time: 5 minutes
  • Cook time: 15 minutes
  • Yield: Serves 4


  • 3 Tbsp olive oil, canola oil, or rice bran oil
  • 1 lb Russet baking potatoes
  • Salt and pepper

Equipment needed:

  • Large frying pan (at least a 9" diameter bottom)
  • Potato ricer


1 Peel the potatoes and grate them using the large holes of a box grater.


2 Squeeze out as much moisture as you can from the grated potatoes. An easy way do this with a potato ricer, using it much like you would a garlic press, except you don't force the potatoes through the ricer. You just press out the moisture. Work in batches and only fill the ricer half-way with the raw grated potatoes.

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If you don't have a ricer, wrap the raw grated potatoes in a clean kitchen tea-towel and squeeze it until you have squeezed out as much moisture as you can. Work in batches to make it more manageable. Note that the potatoes can sometimes stain a cloth towel, so use one that you don't mind showing a bit of wear. You can also use sturdy paper towels to squeeze out the moisture, though they don't work as well as cloth or a ricer.

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Heat 3 Tbsp of oil in a large frying pan on medium high heat. When the oil in the pan heats up to the point of shimmering, but not smoking, add the grated potatoes, spreading them out along the bottom of the pan. The potatoes should not be too thick in any one place, a 1/4-inch to a 1/2-inch thick. Sprinkle some salt and pepper on the potatoes.


After a few minutes, lift up one edge of the potatoes and see how done they are. If they have fried to a golden brown they are ready to flip. Use a large metal spatula (or two spatulas) to flip the potatoes over all at once, or divide the large potato cake into halves or quarters and flip. Continue to cook until they are golden brown on the bottom.

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Crispy Hash Browns

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Showing 4 of 179 Comments

  • Karen Paulson

    This looks like a great way to do it! However, let me offer this: microwave a potato for 3 or 4 minutes. Let it cool long enough so you can touch it (or if you’re antsy, just go for it!). Grate the cooked potato, and the proceed to fry it up. I use a cast iron skillet and lay a dinner plate over it, flip, and then slide it back in.

  • Jim Cameron

    You don’t need to squeeze out the water. The trick is to make them a little thinner – no more than about 1/4 inch layer in the pan – and use olive oil with a little butter mixed in.

    Cook them on very high heat as you say, and put the potatoes in the pan just as soon as you add the butter to the olive oil, the butter won’t turn brown, it will be nice and frothy.

    Wait until the potatoes are crispy around the edge, wait another 30 seconds, then flip. I have cast iron also but, for hash browns, I use a high-quality non-stick pan. I shake the pan back and forth to move the potato layer around and when ready flip like flipping a pancake. After flipping, let them fry for another 30-seconds to a minute then serve.

    Frozen OreIda hash browns from the store do just about as well. I do both depending.

  • Owen

    I still have an old salad spinner that works great to wick away the water. I first rinse them in cold water rinsing away the starch from the potato. Then I strain as much of the water away as I can then plop them in the salad spinner. A few high speed spins and I’ve got perfect grated, nearly dry potatoes ready for the oil. Makes great crispy hash browns.

  • Jim

    Mixing grated potatoes with a bit of flour will also make for a crispy
    finished dish.

  • Mari

    The recipe came out great!! My son loved the hashbrowns for breakfast. What a wonderful treat.

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