{"id":7447,"date":"2025-07-05T09:33:47","date_gmt":"2025-07-04T23:33:47","guid":{"rendered":"https:\/\/dinnertimesomewhere.com\/?p=7447"},"modified":"2025-07-05T09:38:19","modified_gmt":"2025-07-04T23:38:19","slug":"easy-crispy-hash-browns","status":"publish","type":"post","link":"https:\/\/dinnertimesomewhere.com\/index.php\/side-dish-recipes\/potato-side-dishes\/easy-crispy-hash-browns\/","title":{"rendered":"Easy Crispy Hash Browns"},"content":{"rendered":"\n

A perfect accompaniment to your favorite breakfast is always a hearty plateful of delicious Hash Browns. These famously delicious Potato treats are synonymous with a good, hearty breakfast and in our opinion are one of the tastiest accompaniments to the most important meal of the day. In this recipe we show you how to make Easy Crispy Hash Browns at home. Ready in minutes, these amazingly crispy Potato treats are so tasty, and perfect to serve for a big breakfast

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How to make our Easy Crispy Hash Browns<\/h2>\n\n\n\n

The beauty of this recipe is how few ingredients you need to make them. Other than Potatoes (the star of the show!) all you need is Salt, Pepper, and a little bit of frying Oil. They are one of the simplest dishes to make and you\u2019ll be astounded at how much flavor you can get out of the humble Potato!

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There will be Potato purists that will tell you there\u2019s only a certain type of Potato to use, however we\u2019ve found that any Potato will work when making Hash Browns. The key to success is to get as much moisture out of the Potatoes before you form their shape and cook them. So yes, while a low moisture Potato like Russet will be ideal, any Potatoes will work

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Remove as much moisture from the grated Potatoes as you can before you season them and shape into Hash Browns<\/figcaption><\/figure>\n<\/div>\n\n\n

You need to remove as much moisture from the Potatoes as possible<\/h2>\n\n\n\n

The first step in preparing our Easy Crispy Hash Browns is peeling and grating the Potatoes. Just use a classic box grater to shred the Potatoes. I\u2019ve found that you\u2019ll get about 2 decent sized Hash Browns out of 1 large Potato, so plan accordingly based on how many Hash Browns you\u2019re planning on making

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During the grating process you\u2019ll notice a lot of water start to come out of the Potatoes. This is only the start! To remove the water from the Potatoes you can go with the classic method of squeezing a clump of the Potatoes as hard as you can over the sink. Do this a few times and then place the dry Potatoes in a bowl

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Another method which works great is using a clean kitchen towel or some cheese cloth to strain the Potatoes. Fill up either with Potatoes then enclose it into a ball. Squeeze tight over the sink and watch all that water disappear

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Once dried, season the Potatoes well with Salt and Pepper and mix it all through. At this stage you can add more seasoning (try Onion and Garlic Powder!), but for our recipe we\u2019ll keep things simply with the classic Salt and Pepper combo

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\"Secret
The secret to Crispy Hash Browns is cooking them in oil over a high heat<\/figcaption><\/figure>\n<\/div>\n\n\n

The secret to Crispy Hash Browns<\/h2>\n\n\n\n

You want your pan to be hot and filled with enough Oil that the Hash Browns are going to shallow fry in them. You\u2019ll want your Hash Browns to be surrounded with the Oil, but not too much so that they begin to be submerged

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For most regular frying pans I think about \u00bd cup of Neutral Frying Oil (such as Canola Oil or Vegetable Oil) will be enough. Get the Oil nice and hot over a high heat before carefully adding your Hash Browns

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To form your Hash Browns, simply place enough grated Potato to fill the palm of your hand and then begin to squeeze it and shape it into a circle(ish) shape. Try to keep the thickness as even as you can all over, although it\u2019ll likely still be a little thicker in the center, which is totally fine

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Don\u2019t worry if the Potatoes aren\u2019t completely binding together in your hand. They will begin to stick together once they start frying in the Pan. The key is to try to maintain as much of the shape of the Hash Browns as you transfer them from your hand to the pan

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If they break up a bit, simply smooth them together with a spatula as soon as they hit the pan. Then, let the hot Oil do it\u2019s job of beginning to crisp up those amazing Hash Browns. It\u2019s important that the Oil is hot, because this will ensure the outsides of the Hash Brown immediately crisp up and form a seal on the outside. This will prevent Oil from getting into the middle of the Hash Brown which will make them Soggy

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Our Easy Crispy Hash Browns are perfectly cooked on the inside and super-crispy on the outside<\/figcaption><\/figure>\n<\/div>\n\n\n

About 10 minutes total cooking time should do the trick<\/h2>\n\n\n\n

When cooking our Easy Crispy Hash Browns, you want to check the doneness by the color of the Potatoes. Once one side turns a dark, golden-brown color they are ready to be carefully flipped over. Once the other side hits a similar color they\u2019ll be done

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The cooking process should take about 5 minutes on each side, by this may vary based on the thickness of your Hash Browns as well as your frying pan, and how hot the Oil is. So, just check every couple of minutes until they\u2019re done

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Once cooked, remove them from the pan and place them on some paper towels. This will help to remove any excess Oil. Season them with a little bit more Salt and they are ready to enjoy by themselves, or as part of a hearty breakfast with Bacon, Eggs, and Toast!

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