Quick and Easy Hash Brown Recipe

These extra crispy hash browns are a breakfast classic made simple and satisfying. Shredded russet potatoes are dried well, seasoned lightly, and cooked until golden and crunchy on the outside while staying tender inside. The key is removing excess moisture and using a hot pan to achieve that perfect diner-style crisp. This quick recipe works for busy mornings, relaxed brunches, or even breakfast-for-dinner nights. Serve them plain, spice them up, or add melted cheddar for extra comfort. Easy to customize and made with pantry staples, these hash browns deliver big flavor and irresistible crunch in every bite.

Print Recipe

Prep Time 15

Cook Time 10

Course: Breakfast, Side Dish, Snack

Cuisine: American

Ingredients Method Notes

Ingredients

Ingredients
2 large russet potatoes about 1 lb total
2 tbsp cooking oil or butter
Salt and black pepper to taste
¼ tsp garlic powder
¼ tsp paprika optional, for extra color and flavor
½ cup shredded cheddar cheese optional

Method

Prepare the Potatoes

Begin by peeling the potatoes, or keep the skins on if you like a more rustic bite. Grate the potatoes using a box grater and place them into a large bowl.Next, move the shredded potatoes onto a clean kitchen towel or cheesecloth. Wrap them up and press firmly to remove as much liquid as possible. This step makes all the difference when it comes to achieving crisp hash browns—don’t rush it.

Season and Heat the Pan

Transfer the dry potato shreds back into a bowl. Sprinkle with salt, pepper, garlic powder, and paprika if using. Toss everything together until evenly coated.Heat a large skillet over medium-high heat and add the butter or oil. Once hot, test the pan by dropping in a few potato strands—if they sizzle instantly, the pan is ready.

Cook Until Crispy

Spread the potatoes into the skillet in an even, thin layer. Avoid piling them up, as overcrowding traps steam and softens the texture.Let the potatoes cook untouched for 4–5 minutes until the underside turns deeply golden and crisp. Flip carefully with a spatula and cook the second side for another 3–4 minutes until just as crunchy.

Add Cheese (Optional)

For cheesy hash browns, scatter the shredded cheddar over the potatoes after flipping. Allow it to melt for about a minute before removing the pan from the heat.

Serve

Slide the hash browns onto a plate and serve immediately. They pair perfectly with eggs, bacon, toast, or any breakfast favorite.

Notes

Tips for Ultra-Crispy Hash Browns

Drain well: Moisture is the enemy of crunch
Start hot: A properly heated pan creates that crispy crust
Cook in batches: Overcrowding leads to soggy results
Change it up: Onion powder, cayenne, or fresh herbs add extra flair

FAQs

Can I use store-bought shredded potatoes?
Yes. Just be sure to pat them very dry before cooking.

Can these be baked instead of pan-fried?
Absolutely. Spread on a parchment-lined baking sheet and bake at 425°F for 20–25 minutes, flipping halfway through.

How should leftovers be stored?
Keep them in an airtight container in the fridge for up to 3 days. Reheat in a skillet or oven to bring back the crunch.

Final Thoughts

These hash browns check all the right boxes: crispy on the outside, tender inside, and ridiculously easy to make. They prove that you don’t need fancy ingredients or complicated steps to get diner-level results at home. Drying the potatoes well and using a hot pan might sound basic, but those two moves are the real MVPs here.

This recipe is perfect for busy mornings, slow weekends, or anytime breakfast-for-dinner sounds like a great idea (which is… always). It’s flexible, forgiving, and easy to customize—add cheese, spice it up, or keep it classic. No stress, no guesswork, just solid results.

Once you make hash browns this way, frozen versions start to feel a little underwhelming. Keep this method in your back pocket and you’ll always have a reliable, crowd-pleasing breakfast side that delivers big crunch with minimal effort.