How many potatoes do I need to make crispy hash browns in a 10-inch skillet?

For a 10-inch skillet, use about 1.25 pounds of potatoes. This amount helps keep the hash browns in a thin layer, roughly one-third of an inch thick, allowing them to cook evenly and develop a crispy texture without overcrowding the pan.

What’s the best way to remove excess water from potatoes before making hash browns?

To get crispy hash browns, squeeze out as much water as possible from the shredded potatoes. Wrap them in a clean kitchen towel, cheesecloth, or paper towels, and press firmly by hand. Removing moisture prevents sogginess and helps the potatoes brown nicely when cooked.

Should I stir my hash browns while they cook?

Avoid stirring hash browns during cooking. Instead, let them cook undisturbed until the bottom is golden brown and crispy, which usually takes several minutes. Flip only once halfway through to crisp the other side. Stirring can break up the potatoes and prevent a crunchy crust from forming.

What type of pan works best for cooking hash browns?

A non-stick skillet or a well-seasoned cast iron pan is ideal for hash browns. Both options reduce sticking and provide even heat distribution. Cast iron also helps create a nicely browned crust, while a quality non-stick pan makes flipping easier and cleanup quicker.

Can I freeze cooked hash browns to save time later?

Yes, cooked hash browns freeze well. After cooking, let them cool completely, then spread them on a baking sheet to freeze individually before transferring them to a sealed container. When ready to eat, reheat in a skillet or oven to restore their crispiness. This method allows quick preparation for busy mornings.

Crispy Hash Browns Recipe For Golden Potatoes Every Time

Ingredients

– 1 1/4 lb russet potatoes (about 2 medium-large)

– 1/2 tsp onion powder

– 2 Tbsp light olive oil or bacon grease, divided

– 2 Tbsp butter, divided

– Salt to taste

– Freshly ground black pepper to taste

– 1 Tbsp chives (optional for garnish)

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Instructions

1-Peel and grate 1 1/4 lb russet potatoes using the large holes of a box grater.

2-Transfer the grated potatoes to a bowl lined with cheesecloth and squeeze out as much liquid as possible.

3-Sprinkle the potatoes with 1/2 tsp onion powder and stir to combine the flavors evenly.

4-Heat a large non-stick or cast-iron skillet over medium heat and add 1 Tbsp of the light olive oil or bacon grease.

5-Swirl in 1 Tbsp butter once the oil is hot, then spread the potatoes evenly in the skillet to about 1/3 inch thick.

6-Cook undisturbed for 6 minutes until the bottom is golden and crisp, then sprinkle with salt and pepper to taste.

7-Cut the hash browns in half or quarters if needed for easier flipping, then flip and season the other side.

8-Drizzle the remaining 1 Tbsp light olive oil or bacon grease around the edges and add small dots of the remaining 1 Tbsp butter on top.

9-Cook for another 6 minutes undisturbed until the second side is golden and crisp.

10-Remove from heat, garnish with 1 Tbsp chives if desired, and serve hot.

Notes

🥔 Use russet potatoes for the best crispiness; Yukon gold potatoes can work but won’t crisp as well.
💧 Thoroughly remove excess moisture from the potatoes using cheesecloth, by hand squeezing, a tea towel, or a potato ricer to achieve the crispiest texture.
🍳 Cook on medium heat to prevent burning while allowing the potatoes to cook through; avoid stirring during cooking to let hash browns brown and crisp before flipping.

Author: Brandi Oshea
Prep Time: 13 minutes
Cook time: 12 minutes
Cook Time: 12 minutes
Category: Breakfast, Side Dish
Method: Pan-Frying
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 180
Sugar: 1g
Sodium: 306mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 2g
Protein: 3g
Cholesterol: 1mg