Crispy Diner-Style Hash Browns

Why you’ll love it

• Extra crispy and golden on the outside, tender inside.
• Just a few ingredients: potatoes, butter, oil, salt and pepper.
• Ready in 30 minutes, faster than a trip to the diner.

Quick facts

Ingredients

For the hash browns

• 1 1/2 lb (680 g) russet potatoes (about 3 medium)
• 1/4 small yellow onion, finely grated (optional)
• 3/4 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• 1/4 tsp garlic powder (optional)

For cooking

• 2 tbsp vegetable oil
• 2 tbsp unsalted butter, divided

To serve

• Fried or scrambled eggs, bacon or sausage
• Ketchup, hot sauce and chopped chives

Step-by-step method

1. Shred the potatoes. Peel the potatoes and shred them on the large holes of a box grater (or with the shredding disk of a food processor).

2. Rinse off the starch. Put the shreds in a large bowl of cold water and swish them around. Drain, then repeat once or twice until the water is mostly clear.

3. Squeeze them dry. Pile the potatoes in the center of a clean kitchen towel, gather the corners and twist hard over the sink until no more liquid comes out. They should feel almost dry. Transfer to a dry bowl and toss with the grated onion (if using), salt, pepper and garlic powder.

4. Heat the skillet. Heat the oil and 1 tbsp of the butter in a 12-inch (30 cm) cast iron or nonstick skillet over medium-high heat until the butter foams and the fat shimmers.

5. Cook the first side. Spread the potatoes in an even layer about 1/2 inch (1.2 cm) thick and press lightly with a spatula. Cook without stirring for 6–8 minutes, lowering the heat to medium if they brown too fast, until the bottom is deep golden and crisp.

6. Flip. Cut the potato cake into quarters with the spatula and flip each piece. Add the remaining 1 tbsp butter around the edges of the pan and cook 5–6 minutes more, until the second side is golden and crisp.

7. Season and serve. Transfer to a paper towel–lined plate for a few seconds, sprinkle with a pinch of salt and serve right away with eggs and your favorite breakfast sides.

How to know it is done

The hash browns are ready when both sides are a deep golden brown with crisp, lacy edges, they hold together when lifted with the spatula, and a piece from the center tastes tender and fully cooked, not raw or starchy.

Tips for the best result

• Use starchy russet potatoes; waxy potatoes turn out gummy instead of crisp.
• Squeeze out as much water as you can: wet potatoes steam and never get crispy.
• Do not crowd the pan. If your skillet is smaller, cook in two batches.
• Leave them alone while they cook; stirring breaks the crust before it forms.

Variations and substitutions

• O’Brien style: cook 1/2 cup diced bell pepper and 1/2 cup diced onion in the skillet first, then mix them into the shredded potatoes.
• Cheesy: sprinkle 1/2 cup shredded cheddar over the top after flipping and cover for 1 minute to melt.
• Sweet potato mix: replace one third of the russets with shredded sweet potato for a fall twist (cook over medium heat, as it browns faster).
• Waffle iron hash browns: press the seasoned shreds into a greased, preheated waffle iron and cook 10–12 minutes, until crisp.
• Bacon fat: swap the oil for bacon drippings for extra flavor.

Make ahead

For quick mornings, shred, rinse and squeeze the potatoes, then blanch them in boiling water for 1 minute, drain, cool and squeeze dry again. Refrigerate in a sealed bag up to 2 days, or freeze flat for up to 3 months and cook straight from frozen, adding 2–3 minutes per side.

Storage and reheating

Cooked hash browns are best right away, but leftovers keep in an airtight container in the refrigerator up to 3 days. Reheat in a hot skillet with a little oil for 2–3 minutes per side, or in a 400°F (200°C) oven or air fryer for 5–7 minutes, until crisp again. Avoid the microwave, which makes them soft.