The Best Hash Browns Ever Recipe (2024)

FAQs

What is the trick to cooking hash browns? ›

The secret to the crispiest hash browns? Remove as much moisture as possible before frying.

You'll want to remove as much moisture as possible because this will prevent your hash browns from getting as crisp as possible. All the water will just create steam and as any additional starch is released from the potato it's going to get gummy, just not as gummy as before. So get them dry!

Most recipes require soaking your raw, shredded potato in cold water to rinse off the excess starch, then squeezing every last bit of moisture out before tossing it in a pan.

Olive Oil is the best for great hash browns. If you're using a non-stick skillet you might be able to get away with butter, but especially when using a cast iron pan, you want olive oil to avoid sticking and to help easily flip them.

The biggest culprit that's making your hash browns come apart is moisture. You need to make sure the potatoes are dry before adding them to the flour and egg mixture. Whether you squeeze them out in a dish towel or use a salad spinner, get the potatoes as dry as they can be.

What is the difference between hash browns and Southern hash browns? Hash browns are shredded potatoes that are fried until crispy and brown with no soft interior. Southern-style hash browns are diced potatoes that are fried until the exterior is crisp and the interior is soft, essentially home fries.

Dry Potatoes = Crispy Hash Browns

This makes sense—potatoes are loaded with moisture, which makes browning difficult. By getting rid of excess water, you enable the potatoes to brown more evenly and quickly.

When you grate raw potatoes, you release starch that can cause them to oxidize, or turn dark. The best way to keep that from happening is to cover the potatoes with cold water, then drain them very well and pat them dry before cooking.

Dry your potatoes before frying

This will allow the hash browns to stay together and form that delicious golden crust on the outer layer. Too much water will simply steam the hash browns instead of making them crispy.

Depending on how thick your hash browns are (and if you thoroughly rinsed the starch out of your potatoes), they may not stick together and some parts can fall apart when you flip them over. I use two spatulas to help with this and don't worry if you make a mess- just shape it back together and continue cooking.

Why are my homemade hash browns soggy? ›

Not preheating the pan

Looking at a dish of hash browns, you'd think they'd be the easiest thing in the world to make — just shred up some potatoes, toss them into an oiled pan, and crank up the heat. But anyone who tries to make them this way will end up with a sticky, soggy mess.

Place the rinsed potatoes on paper towels or a clean tea towel and pat them dry. Next, working in batches, squeeze out as much moisture as you can in the towel. Once they are well squeezed, sprinkle them with a little salt. I recommend cooking the hash browns in a seasoned cast iron skillet.

Cover and cook just until the perimeters start to get golden, about 5 minutes. Use a spatula to press the top down. Season with salt and pepper and flip. Cook, uncovered, until the bottom is golden and crispy, another 3 to 5 minutes.