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Enjoy the taste of classic diner-style hash browns right in your own kitchen. Our recipe yields potatoes with the perfect balance of softness and crispiness, just like the ones from your favorite breakfast spot. Get your skillet ready and master these golden, delicious, and irresistibly crispy hash browns today!
Diner-Style Crispy Hash Browns Recipe
Equipment
- Large non-stick skillet
- Grater
- Clean kitchen towel
Ingredients
- 4 Russet potatoes peeled,large
- 4 tbsp vegetable oil
- Salt and pepper to taste
Instructions
- Grate the potatoes using the large holes of a box grater.4 Russet potatoes
- Place the grated potatoes in the center of a clean kitchen towel. Gather the ends of the towel and squeeze out as much moisture as you can from the potatoes. This step is important to achieve crispy hash browns.
- Heat the vegetable oil in a large non-stick skillet over medium-high heat.4 tbsp vegetable oil
- Spread the potatoes evenly in the skillet. Cook undisturbed for 5-7 minutes, until a crust forms at the bottom.
- Flip the potatoes, season with salt and pepper, and continue cooking for another 5-7 minutes, until crispy and golden.Salt and pepper to taste
- Drain on paper towels and serve immediately.
Notes
Nutrition
Ingredients
Let’s begin cooking up this yummy dinner-style crispy hash browns recipe! Gather some potatoes, butter, salt, pepper, and garlic powder. Cheese and green onions? Yes, please! Get these ingredients from any grocery store. Let’s get cooking!
- Potatoes
- Butter
- Salt
- Pepper
- Garlic powder
- Cheese
- Green onions
Potatoes
Russet or Idaho potatoes have higher starch levels, perfect for a crunchy hash brown. Whether you want larger or finer hash browns, peel and dice your potato accordingly. For larger pieces, cut cubes to one-half inch square. For smaller pieces, cut cubes to one-fourth inch square.
To achieve the desired crispiness, it is essential to rinse and dry each individual potato piece before cooking. Otherwise, the hash browns will steam and become soggy.
Oil
Crispy hash browns? Use a neutral oil with a high smoking point, like veg or canola. Heat the oil in a skillet over medium-high heat. Electric skillet? Set to 375°F (191°C).
- Put enough oil in the skillet to fill 1/8 inch up the sides.
- If cooking in batches, add more oil as needed.
Salt
Salt is key. It amplifies the potato’s flavor and makes it crisp. Don’t be shy with the salt! How much to use depends on your spud quantity and pan size. A bit of salt goes a long way. It’s the difference between home fries and delicious hash browns!
Preparing the Potatoes
Preparing potatoes for hash browns is key! Peel them first. Then, shred ’em small. Use a food processor or box grater. Rinse the potato shreds in a colander to get rid of the starch. Drain them and you’re ready to move on!
- Peel the potatoes
- Shred the potatoes small using a food processor or box grater
- Rinse the potato shreds in a colander to get rid of the starch
- Drain the potatoes
Peel the potatoes
Tricks to get your diner-style hash browns crispy:
- Start by scrubbing the potatoes with a brush, to get rid of dirt and other contaminants.
- Peel them using a sharp knife or veggie peeler. Get rid of all the skin. This will affect the taste and texture of your hash browns.
- Cut the potatoes into slices, cubes, strips – whatever you need for the recipe. Be sure each piece is the same size – this will help make sure the potatoes brown evenly in the skillet.
Grate the potatoes
Use Russet potatoes for spectacularly-crispy hash browns. These potatoes don’t contain a lot of moisture. Dryness is key when cooking.
- Peel and grate with a box grater or food processor attachment.
- Toss some potato pieces with lemon juice or white vinegar. This stops them from browning while waiting.
Rinse the potatoes
Wash the potatoes with water. Scrub them to get rid of dirt and debris. Rinse under cold water. Let them dry. Cut off visible eyes with a paring knife, if needed. Make sure the potatoes are super dry before grating. This will help to avoid splatter and make the hash browns fluffier.
Cooking the Hash Browns
Hash browns? Yum! A breakfast favorite! Serve ’em up in a million ways. Classic? Crispy hash browns! Easy to make – yet scrumptious and satisfying. Know how to get ’em perfect? Here’s the scoop!
Heat the oil in a skillet
Put 1/4 cup of canola or veggie oil in a big skillet on medium-high heat. Using a high smoke-point oil and keeping the heat same helps the hash browns to cook evenly. If the skillet isn’t nonstick, you may need to add some more oil. When the oil is hot, like liquid (not smoking), cooking can begin!
Add the grated potatoes to the skillet
Shred and measure out the potatoes. Add them to the skillet. Don’t overcrowd. Depending on skillet size, you may need to cook in batches. Lay flat in an even layer. Let them cook for 3-4 minutes till edges are golden brown. Avoid stirring or flipping too often. If they stick, add butter/oil before continuing.
Once edges are crispy and golden, flip. Fry 3-4 minutes on the other side till golden brown and cooked through. Adjust heat as needed. Lower if cooking too quickly.
Cook the potatoes until golden brown
Grate or dice the potatoes. Rinse with cold water to remove starch. Heat a nonstick skillet over medium-high heat. Add 2 tablespoons of cooking oil. Place potatoes in pan. Season with salt and pepper. Stir.
- Cook without stirring for 10 minutes.
- Flip potatoes over. Cook for another 10 minutes.
- Get golden brown on both sides.
- Transfer to plate lined with paper towels.
- Serve immediately while hot.
- Enjoy!
Finishing Touches
Last step: Butter up a skillet + brown the hash browns on both sides. Get that golden-brown color + crunch! For an extra flavor, sprinkle some freshly cut parsley. Voila! Your diner-style crispy hash browns are ready to be served.
Sprinkle with salt
Cook your hash browns until they’re golden brown. When they’re done, sprinkle them with salt. Coarse sea salt or Kosher salt are the best. Generously season them – you want each hash brown to be flavorful. Then, serve them on separate plates.
Serve with your favorite toppings
Those diner-style crispy hash browns are ready! Serve them with your favorite toppings. Sweet or savory, there are plenty of delicious options. Here are some ideas:
- Savory Toppings:
- Bacon crumbles
- Cheese shreds
- Sour cream
- Chopped green onions/chives
- Salsa or pico de gallo
- Mushrooms, bell peppers, onions – chopped
- Sweet Toppings:
- Maple syrup/honey
- Fruit preserves (raspberry, blueberry, blackberry)
- Whipped cream
Create a tasty brunch dish! Add any of these toppings with eggs over easy and buttermilk pancakes. Yum!
Tips and Tricks
Crispy hash browns, like in a diner, are a beloved breakfast. Making them at home is easy! For perfect, yummy hash browns, use the right techniques and tools. Here are some pro tips and tricks. Follow them and get the optimal results right in your own kitchen!
- Tip 1
- Tip 2
- Tip 3
- Tip 4
- Tip 5
Use a non-stick skillet
Non-stick skillets are must-haves for hash browns. Most recipes call for non-stick skillets, but if yours isn’t, you can use a cast iron or stainless steel one. Spray the pan with cooking oil and make one big patty. This way, the potatoes won’t stick and burn together.
- One huge benefit of non-stick skillets: you don’t need to use as much butter! Too much makes hash browns soggy. Opt for cooking spray instead. This way, your hash browns won’t be as greasy.
- Put a lid on the pan to manage the heat and ensure even cooking.
Use a food processor for faster grating
Start by peeling potatoes. Cut them into small chunks. Place in food processor. Use grating disc for even and consistent shredding. Add shredded potatoes to ice water bowl until ready for use.
A food processor is much faster than a hand grater, but there are potential drawbacks. Overfilling the food processor may not grate as evenly. Shards of potato may remain in between blades. To avoid this, partially fill the food processor each time. This will ensure all potatoes get evenly shredded, with no chunks left.
Use a spatula to flip the potatoes for even cooking
For evenly cooked hash browns, flip them with a spatula during cooking. If no spatula, use a metal spoon or two tongs for better control. Use a gentle rocking motion when pressing the potatoes with the utensil. Ensure the spatula is big enough for the potatoes. This helps to evenly distribute heat and prevent burning. It also keeps the shape of the potatoes intact.
Frequently Asked Questions
Q1: What ingredients are needed to make diner-style crispy hash browns?
A1: To make diner-style crispy hash browns, you will need potatoes, olive oil, butter, onion, garlic, salt, and pepper.
Q2: How long do you cook hash browns?
A2: Hash browns should be cooked for about 10 minutes, or until they are golden brown and crispy.
Q3: Can hash browns be frozen?
A3: Yes, hash browns can be frozen. Cook them first and then place them in a freezer-safe container. To reheat, just place them in a skillet and cook for about 5 minutes or until heated through.
