Crispy Shredded Potatoes

There's something magical about the smell of hash browns hitting hot butter on a Sunday morning—it's the sound of the skillet sizzling that really wakes you up. I discovered my secret to crispy hash browns by accident: my roommate squeezed potatoes in a towel while I wasn't looking, and when I cooked them, they turned out golden and crunchy instead of soggy. That one small step changed everything, and now I can't imagine making them any other way. The technique is so simple it feels like cheating, but the results taste like you've been cooking breakfast professionally for years.

I made these for my partner on a random Tuesday morning when they were stressed about work, and somehow those crispy potatoes became comfort food that made the whole day feel better. We've been making them together ever since, taking turns at the stove and debating whether we should add cheese. It's become one of those dishes that tastes like togetherness.

Ingredients

• Russet potatoes (4 medium, peeled): The starch content is exactly what you need for crispiness—waxy potatoes will give you a gluey mess instead of those golden shreds.
• Onion (1 small, finely chopped, optional): A whisper of sharpness that mellows into sweetness as it cooks, but skip it if you want pure potato flavor.
• Unsalted butter (3 tbsp): The key to flavor—salted butter can overpower the subtle potato taste, and you control the salt.
• Vegetable oil (2 tbsp): Raises the smoke point so everything fries instead of steams, keeping your hash browns crispy.
• Salt (1 tsp) and freshly ground black pepper (½ tsp): Taste as you season; the amount depends on whether your palate likes bold or gentle seasoning.

Instructions

Shred the potatoes:

Use a box grater or food processor to shred them into thin, even pieces. Speed matters here—do this just before cooking so they don't oxidize and turn gray.

Squeeze out the water:

This is the move that changes everything: wrap the shredded potatoes in a clean kitchen towel and squeeze hard until no more liquid drips out. The drier they are, the crispier they'll become in the pan.

Season and mix:

In a bowl, toss your squeezed potatoes with the onion (if using), salt, and pepper until everything is evenly coated.

Heat your pan:

Warm the skillet over medium-high heat with half the butter and half the oil, letting them mingle until the butter foams and the oil shimmers—that's when you know it's ready.

Form the first batch:

Spread half the potato mixture into the hot skillet in a thin, even layer, then use your spatula to press it down gently. You're creating surface area for browning, not smashing it into submission.

Cook until golden:

Flip and finish:

When the bottom is deeply golden and crisp (5–7 minutes), carefully slide your spatula underneath and flip it in sections or all at once, depending on your confidence. Add a touch more butter and oil if the pan looks dry, then cook the other side for another 5–7 minutes until it matches the first side's golden crust.

Drain and repeat:

Transfer to a paper towel-lined plate to catch any excess oil, then repeat with the remaining potatoes and remaining butter and oil.

Serve hot:

Plate them while they're still crispy, and if you're feeling fancy, scatter some chopped chives or parsley on top for a flash of green.

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The first time my neighbor smelled these cooking through the kitchen wall and asked if she could come over, I knew I'd nailed the recipe. Breakfast became an excuse to slow down and connect over something warm and golden.

The Potato Matters

Russet potatoes are your friend here because they're high in starch and low in moisture—the exact opposite of what you need for mashed potatoes or fries, but perfect for hash browns. If you use waxy potatoes like red or fingerlings, you'll get a different texture that's more chewy than crispy. I learned this the hard way after buying fancy potatoes at the farmers market and wondering why they turned into mush.

The Moisture Game

Water is the enemy of crispiness, which is why squeezing is so important. Some cooks go even further and soak their shredded potatoes in cold water for 15 minutes to remove excess starch, then dry them completely—this creates an almost glass-like crust. Others swear by patting the potatoes with paper towels multiple times. Experiment and see what works with your stove and your skillet, because every kitchen is slightly different.

Variations and Add-ins

Once you master the basic technique, hash browns become your blank canvas. I've stirred in shredded cheddar cheese, chopped fresh herbs, crumbled bacon, or sautéed mushrooms. The texture stays crispy as long as you don't add anything too wet. For a vegan version, simply skip the butter entirely and use olive oil or vegetable oil—they'll be just as golden and delicious.

• Cheese melts into the crevices, so add it during the last minute of cooking so it gets gooey without burning.
• Fresh herbs like chives, dill, or parsley are best added after cooking to keep their bright flavor intact.
• If you add wet ingredients like mushrooms or peppers, sauté them first until dry before mixing them in.

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Hash browns are more than breakfast—they're the smell of home and the taste of permission to slow down. Make them often, adjust them to your liking, and enjoy them beside whoever makes your mornings brighter.

Recipe FAQs

→ How do I achieve maximum crispiness?

Soaking the grated potatoes in cold water followed by thorough drying removes excess starch and moisture, promoting a crispier texture when frying.

→ Can I add extra flavors to the shredded potatoes?

Yes, incorporating shredded cheddar cheese or fresh herbs like parsley or chives adds delicious variety and aroma.

→ What fats are best for frying the potatoes?

A combination of unsalted butter and vegetable oil provides a rich flavor and prevents burning, ensuring even browning.

→ Are there alternatives for a vegan version?

Using only vegetable oil instead of butter creates a vegan-friendly version while maintaining crispy results.

→ How do I prevent the shredded potatoes from becoming soggy?

Draining and pressing out as much moisture as possible before cooking keeps the potatoes from steaming and retains crispiness.