Crispy Shredded Potatoes

My grandmother used to make hash browns on Sunday mornings while my grandfather read the newspaper, and the sound of potatoes hitting the hot skillet was somehow more convincing than any alarm clock. I was maybe eight the first time she handed me the box grater and told me to be careful—not because of my fingers, but because she said the quality of the shred changed everything. Years later, I realized she wasn't being dramatic; those thin, even strands were the difference between something merely crispy and something you'd remember.

I made these for my partner after they'd had a terrible day at work, and they didn't say anything for a full minute—just ate and stared at the plate with that look people get when they taste something that makes the world feel a little better. That's when I understood that hash browns aren't really about potatoes at all.

Ingredients

• Potatoes: Use russet potatoes for their starch content—it's what makes them cling together and crisp up beautifully. Peel them fresh right before you shred; sitting around turns them gray and makes them absorb water, which is your enemy here.
• Onion: A small one, finely chopped, brings a whisper of sweetness that deepens when it touches the hot pan, but it's genuinely optional if you want pure potato clarity.
• Butter and vegetable oil: Together they create the ideal frying medium—butter for flavor, oil for a higher smoke point so nothing burns while you're building the crust.
• Salt and pepper: Don't skip seasoning at the mixing stage; it distributes through the potatoes instead of sitting on top like an afterthought.

Instructions

Shred your potatoes:

Use a box grater or food processor to create thin, consistent strands. The uniformity matters because it helps everything cook at the same pace.

Squeeze out the moisture:

Wrap your shredded potatoes in a clean kitchen towel and wring them hard—and I mean really wring them, like you're wringing out a rug. This single step is what separates crispy hash browns from steamed ones.

Season and mix:

In a large bowl, toss the potatoes with your onion if you're using it, salt, and pepper. Get your hands in there and make sure the seasoning coats everything evenly.

Get your pan hot:

Heat 1½ tbsp butter and 1 tbsp oil in a large nonstick skillet over medium-high heat. You want it hot enough that a single shred sizzles immediately when it hits the pan.

Spread and press:

Add half your potato mixture to the skillet and spread it into a thin, even layer with a spatula. Press down gently but firmly to help the strands bond together as they cook.

Cook undisturbed:

Leave it alone for 5 to 7 minutes while the bottom turns golden brown and starts to sound crispy when you tap it. This patience is where the magic lives—resist every urge to stir.

Flip with confidence:

When the bottom looks deeply golden, carefully flip the whole cake in one motion. Add a tiny bit more butter or oil to the pan if it looks dry, then cook the other side for another 5 to 7 minutes.

Rest and repeat:

Transfer to a paper towel-lined plate where it'll drain and crisp up a bit more. Make your second batch with the remaining potatoes using the same method.

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There's a moment about halfway through cooking the first batch when you hear that sizzle hit a certain pitch, and you just know the bottom is turning perfect. It's not something you can rush or replicate consistently until you've felt it a few times, and then suddenly you're the kind of person who can make hash browns without even thinking about it.

The Secret to Texture

The real trick isn't complicated—it's actually about doing less, not more. Once those potatoes hit the hot pan, your job is to leave them completely undisturbed. I used to constantly nudge mine, worried they were sticking or cooking unevenly, but that constant movement was breaking them apart and releasing steam that turned my crispy dreams into soft mush. The moment I stopped fussing and just let them sit there for those five to seven minutes, everything changed.

Building Flavor Beyond Salt

While the classic version is perfect as is, I learned that the onion isn't just optional noise—it caramelizes slightly as the hash browns cook and adds this subtle depth that makes people wonder what you did differently. If you're not an onion person, try fresh herbs mixed in after cooking instead, or a small handful of sharp cheddar stirred through while they're still warm enough to melt it slightly.

Serving and Storage Ideas

The best way to eat these is straight from the skillet while they're still hot and the edges are still making noise when you move them around on the plate. They do reheat surprisingly well in a hot skillet for a minute or two if you have leftovers, and they're honestly fine cold too—I've eaten them straight from the fridge while standing at the counter, and there's no shame in that.

• Serve alongside fried or scrambled eggs and crispy bacon for the full picture.
• Top them with a fried egg and hot sauce if you want to get fancy without much effort.
• Keep a paper towel nearby because they'll have grease, and that's exactly how you want them.

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Hash browns are proof that some of the best breakfast moments come from something simple done really well, not from complexity or fancy technique. Once you nail this, you'll be making them for people on purpose, not just for yourself.

Questions & Answers

→ How do I make the potatoes extra crispy?

Soaking shredded potatoes in cold water after grating and drying them thoroughly helps remove excess starch, resulting in a crispier texture when fried.

→ Can I add additional flavors to the shredded potatoes?

Yes, incorporating shredded cheddar cheese or fresh herbs like parsley can enhance flavor and add a delicious twist.

→ What’s the best fat to use for frying?

A combination of unsalted butter and vegetable oil works well to achieve a golden, crispy exterior without burning.

→ Is it necessary to squeeze out liquid from the grated potatoes?

Removing moisture by squeezing helps prevent sogginess and ensures the potatoes become crisp after frying.

→ Can this dish be made vegan?

Yes, simply use vegetable oil instead of butter to keep it plant-based while maintaining crispiness.