What is the trick to cooking hash browns?

Heat the oil in the pan first: Make sure you are using enough oil to generously coat the pan well, and get the oil shimmering before adding the potatoes. Spread the potatoes in a thin layer : A thin layer of shredded potatoes in the pan will help the hash browns crisp up better and cook more evenly.

How do you cook hash brown patties on a griddle?

1 tablespoon vegetable oil Toss potatoes with red pepper, onion, salt and pepper in a medium bowl. Add oil to griddle. Drop 1/3-cup amount of potatoes onto the griddle, using a spatula to flatten and shape potatoes into patties. Cook 5 to 6 minutes; turn patties and cook for an additional 5 to 6 minutes .

Why won't my hash browns get crispy?

Squeezing the shredded potato in a towel or cheesecloth to remove as much moisture as possible helps it brown more evenly. Cooking the shredded potato briefly in the microwave helps it develop a better crust that remains crispy for longer .

What will prevent the hash browns from becoming crispy?

Once your potatoes are done soaking pour them through a strainer. Quickly rinse to get any residual starch off, then pat the potatoes down with a towel. You'll want to remove as much moisture as possible because this will prevent your hash browns from getting as crisp as possible.

How do you cook frozen hash browns on a flat top?

Line a plate with paper towel. Drizzle or squirt the oil over the hot cooktop then use a spatula to spread the oil in a thin layer. Add the frozen hash browns to the hot cooktop and cook, tossing occasionally, until starting to lightly brown, 8 to 10 minutes.

How do restaurants get hash browns to stick together?

Flour and starch are commonly used to help hash browns stick together . You can add an egg if you like, but the flour mix is sufficient.

Perfect Hash Browns - Garden to Griddle (2024)

Jump to Recipe Print Recipe

Learn the tips and tricks to making perfectly golden and crispy hash browns from scratch!

Perfect Hash Browns - Garden to Griddle (1)

Great hash browns are one of my favorite breakfast additions! Even though I've been making them for years, it did take a bit of time to get all the details perfected in order to get that perfectly golden, crispy hash brown, that's slightly soft in the middle without being undercooked. I'm hoping you can enjoy this recipe for your next breakfast!

What Skillet is Best for Hash Browns?

I use cast iron skillet, solely. That's not to say you can't make great hash browns with a non-stick skillet, but cast iron iron is different in the way it holds heat, and it changes the amount of oil needed.

I use a #8 cast iron skillet, which is 9" at the base. For this size of pan, I use 2 ½ cups shredded potatoes. I have messed around with this portion size many times and 2 ½ just works the best. If you use too little of an amount of potatoes then you'll get burnt edges and an uneven cook. If you try to pack in too many potatoes, then the middle will be undercooked and you'll get squishy potatoes. If you're wanting to do a large batch, I recommend using multiple pans or 2-3 batches one after the other. See below for tips on why I use the portions I do in this size skillet.

What Seasonings are Best for Hash Browns?

Sea salt and black pepper is, in my opinion, the best. I've used a sprinkle of garlic powder and paprika as well, but I don't like to deter from that fresh, hash brown flavor! I've also used diced and grated onion and while that can add great flavor, I think it again takes away from the flavor I'm always wanting with hash browns which is that pan fried, slightly salty, crisp potato. When you add onion you're also adding moisture which can change the cook time and how sticky they get.

Perfect Hash Browns - Garden to Griddle (2)

Tips for Perfectly Crisp and Golden Brown Hash Browns

Amount of Potatoes in the Pan Makes a Big Difference.The cook time I have in my recipe works perfectly for 2 ½ cups potatoes in a 9" pan. No matter what size pan you're using, just make sure that you layer the shredded potatoes down so there aren't any gaps and your potatoes reach the edges to form a solid wall, not just here and there a piece touching. Press down on your potatoes gently so they all lay flat.

Rinse and Dry Your Potatoes! This is a step I wouldn't skip. Shred your potatoes, then cover them in cold water and soak them for a few minutes. Strain out the water using a mesh strainer and squeeze out as much water as possible. I use my hands and sometimes a paper towel (or tea towel). You want as much starch and moisture out as possible for perfectly golden and crisp potatoes. I've also just run cold water over potatoes in a mesh strainer and mixed them around with my hands for a few minutes. This takes up more water but also effective.

Peeling Potatoesis your call. I don't peel them and I don't notice much of a difference when I do. I say keep as much nutrients in your food as you can so keep those peels on!

Best Method of Shredding Potatoes is to use the larger holes on your cheese grater. I have a great Cuisine-O-Matic Food Processor and I've found that the sizes of shredders are either a bit too big or too small for perfect hash browns. I tried many times to get a great hash brown with the food processor and it just never stacked up to my low-cost cheese grater!

Olive Oil is the bestfor 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.

I use 1 tablespoon oil straight in the pan to heat it, and I mix in 1 tablespoon olive oil with the shredded potatoes before cooking. This makes a difference. Getting the oil in the mix helps it to crisp throughout. Also, you don't want too much oil in the bottom just soaking through that bottom layer so separate out those 2 tablespoons.

Drizzle Oil Around the Edges After Flipping. This helps to crisp up the edges and some will drain down to coat that second side when it cooks. At this point it may seem like a lot of oil, but I'm not focusing on making these the super duper healthiest hash browns, I'm focusing on making them incredibly crispy and delicious. And really, we're using olive oil so it's a healthier choice!

What Potatoes are Best for Hash Browns?

Russet potatoes all the way. Red potatoes and Yukon Gold tend to be too soft and russets just hold up much nicer. With that said, those are the only 3 I've ever used and I haven't had a unique variety of potato in my garden to test anything else! Russets work great and I'm sticking to them!

Serving Size

In the recipe I say this portion will give you 3 servings. That's a really grey answer since I know a single person could easily down the entire portion, or at least half. For sake of a typical adult's breakfast, I'm saying you can get 3 servings!

More Breakfast Recipes

These hash browns pair well with these other breakfast ideas:

Veggie Frittata
Cast Iron Mexican Frittata
Garden Vegetable Breakfast Muffins
Homemade Breakfast Sausage (with Turkey)