Homemade Hash Browns

There’s nothing quite like homemade hash browns fresh from the skillet—golden and crispy on the outside and tender on the inside. These easy hash browns are made with just a few simple ingredients and cooked in a cast-iron skillet until perfectly crisp.

The secret is taking a little extra time to soak, rinse, and thoroughly dry the shredded potatoes before they hit the skillet. It helps remove excess starch and gives you a much better texture.

• Made with simple, everyday ingredients
• Crispy outside with a tender center
• Easy to make in one skillet
• Perfect for breakfast or brunch
• Garlic powder is optional, so they’re easy to customize

Watch how I make this in the video above

2 medium-large russet potatoes

Russets are ideal for hash browns because their high starch content helps them cook up fluffy inside and crisp outside.

2 tablespoons unsalted butter

Adds flavor and helps the potatoes develop that beautiful golden-brown crust.

Olive oil

For frying. Use enough to lightly coat the bottom of your skillet.

Salt, to taste

Black pepper, to taste

Garlic powder, to taste, optional

1. Prepare the potatoes

Rinse the potatoes thoroughly under cool running water. Peel them, then grate them using the largest holes of a box grater.

2. Soak the shredded potatoes

Place the grated potatoes in a bowl of cold water and allow them to soak for 15 minutes.

This helps remove some of the excess surface starch from the potatoes.

3. Rinse and dry

Drain the potatoes and give them a good rinse with fresh water.

Spread the shredded potatoes onto paper towels and pat them thoroughly dry. Fluff and separate the shreds to help expose any remaining moisture to the air.

Don’t rush this part. The drier your potatoes are before they go into the skillet, the easier it will be to get them crispy.

4. Heat the skillet

Place a 10-inch cast-iron skillet over medium-high heat.

Add enough olive oil to coat the bottom of the skillet, followed by 2 tablespoons of unsalted butter.

Allow the butter to melt and the skillet to become hot.

5. Add the potatoes

Add the shredded potatoes to the hot skillet and spread them into an even layer.

Season with salt, black pepper, and garlic powder, if using.

Avoid repeatedly stirring the potatoes—you want them to stay in contact with the hot skillet so they can develop a crust.

6. Cover and cook

Cover the skillet with a lid and cook for approximately 5 minutes.

The lid traps heat and helps the potatoes cook through and become tender while the bottom begins to brown.

7. Flip

Carefully flip the hash browns so the browned side is facing upward.

Cover again and cook for another 5 minutes.

8. Crisp the hash browns

Once the potatoes are tender, remove the lid and continue cooking as needed until both sides are golden brown and crispy.

Serve immediately while they’re hot and crisp.

• Dry those potatoes really well.
• This is probably the most important step. Water creates steam, and excess steam works against the crispy crust we’re trying to create.
• Get your skillet hot before adding the potatoes.
• You want to hear that sizzle when the shredded potatoes hit the pan.
• Don’t constantly move them around.
• Once they’re in the skillet, give them time to develop a crust before flipping.
• Don’t pile them too thick.
• An even layer allows more of the potatoes to make contact with the hot skillet.
• Use both oil and butter.
• The butter gives your hash browns great flavor while the oil helps with frying and browning.
• Give them extra time if they need it.
• The 5 minutes per side gets the cooking started, but don’t treat that as the finish line. Continue cooking uncovered until they’re as golden and crispy as you want them.

These homemade hash browns are perfect alongside scrambled or fried eggs, bacon, sausage, pancakes, or toast. They also make an easy side for a full weekend breakfast or brunch.

Storage & Reheating

Store leftover hash browns in an airtight container in the refrigerator for up to 3–4 days.

For the best texture, reheat them in a skillet over medium heat with a small amount of oil or butter until heated through and crispy again. A toaster oven or air fryer also works well.

I would avoid the microwave if crispiness matters—it’ll heat them, but you’ll lose that crust.

Looking for more recipes? Try one of these easy recipes next:

Did you make these hash browns? Leave a star rating and let me know how it turned out in the comments below!