Easy Recipe for Hash Browns
My husband's hash browns are always the first thing to disappear from the breakfast table. Crispy and golden, they're too good to resist!
Learn to make crispy golden hash browns with this easy recipe. It makes perfect hash browns everytime!
Teresa Sanderson
My husband makes the best hash browns. The entire family raves about them, and it is always a treat for our adult children to be home for Sunday breakfast. His recipe is foolproof and always a hit.
If you like hash browns that are crispy and golden-brown on the outside and tender on the inside, you will love these! Give this no-nonsense recipe a try to see just how good made-from-scratch hash browns can be!
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Cook Time
| Prep time | Cook time | Ready in | Yields |
|---|---|---|---|
10 min | 15 min | 25 min | 2 to 4 servings |
Ingredients
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 potatoes, medium
How to Make No-Hassle Hash Browns
- Peel potatoes.
- Heat oil in skillet.
- Grate potatoes into large shreds with a grater.
- Sprinkle salt and black pepper into hot oil on bottom of skillet.
- Test the oil to make sure it is hot by placing one shred of potato in the skillet. If the oil is hot enough the potato will sizzle.
- Carefully place shredded potatoes evenly into skillet. Begin in a large outer circle around the skillet and gradually work toward the center. Repeat the layered circles until all potatoes are in the skillet.
- Reduce heat to medium. Cover and cook for 8 minutes.
- Carefully uncover potatoes. With your spatula, divide the hash browns in half by cutting them down the center from one end of the pan to the other. Turn the pan and cut the hash browns in half again with your spatula. You now have 4 sections of potatoes and are ready to flip your hash browns.
- Flip each section of hash browns. Each section will now have a beautiful golden brown color on top.
- Continue to cook uncovered for 6 more minutes on medium heat.
- Remove from heat and serve.
Peel Potatoes Quickly with a Vegetable Peeler
Step-by-Step Photo Guide
Remove skin from potatoes using a vegetable peeler.
Teresa Sanderson
Heat oil in a large stainless steel skillet on medium-high heat.
Teresa Sanderson
Grate potatoes into large shreds with a grater.
Teresa Sanderson
Sprinkle salt and pepper into hot oil in skillet.
Teresa Sanderson
Gently spread shredded potatoes evenly into skillet.
Teresa Sanderson
Evenly layered potatoes will make your hash browns cook and brown better.
Teresa Sanderson
Spread potatoes lightly and evenly over the bottom of the skillet.
Teresa Sanderson
Once potatoes are in the skillet, cover and reduce heat to medium.
Teresa Sanderson
Cook hash browns covered for 8 minutes on medium heat. Uncover and flip hash browns. Cook uncovered for 6 more minutes.
Teresa Sanderson
How to Flip Hash Browns
What Do You Like With Your Hash Browns?
How to Serve Hash Browns for Breakfast or Brunch
A "wood cutter's breakfast:" 2 eggs, hash browns, sausage served with sliced avocado and tomato.
Teresa Sanderson
© 2013 Teresa Sanderson
Comments
Kristen Howe from Northeast Ohio on March 10, 2015:
Yummy recipe, Teresa. It looks so delicious and easy to do. Voted up!
LisaKeating on December 19, 2014:
I tried making frozen hash browns recently and it was a mushy disaster. All I had was olive oil and the instructions did not say to cover the pan. I am going to try making them this way with real potatoes. Thanks for the simple directions and pictures.
Patricia Scott from North Central Florida on December 18, 2014:
I have never made hash browns. These are such step by step directions that I think I will give them a try.
Thanks for sharing.
Angels are on the way to you ps
Shinichi Mine from Tokyo, Japan on September 19, 2014:
This looks wonderful for breakfast.
Linda Lum from Washington State, USA on March 21, 2014:
This sounds so easy. Why didn't I think of this? Your photos are great. My hash browns never turn out as good looking. Perhaps because I fuss with them too much. I just ate lunch, but now I'm hungry for hash browns. Will definitely give this a try.
Dil Vil from India on July 16, 2013:
Good recipe. Your pics are great.
Teresa Sanderson (author) from Rural Midwest on July 15, 2013:
Paul Edmondson, the secret to crispy golden hash browns is keeping them covered for the 1st 8 minutes of cooking. After flipping them, cook UNCOVERED for the remaining 6 minutes. That should make a difference. Again, good luck!
Teresa Sanderson (author) from Rural Midwest on July 15, 2013:
Good luck, Paul!
Paul Edmondson from Burlingame, CA on July 15, 2013:
I've tried to make a similar recipe a few times and it hasn't turned out well. The potatoes get too mushy. Perhaps the secret is in how the potatoes are added to the pan. I'll give it a shot! Thanks.
rose-the planner from Toronto, Ontario-Canada on July 14, 2013:
This looks delicious and not too complicated. Love the images you have provided. Thank you for sharing. (Voted Up) -Rose
mr-veg from Colorado United States on July 14, 2013:
Nice and Easy recipe and looks delicious.. I am gonna try this out and for sure my family is in store for a tasty treat :) Voted Up and Sharing
