Ultimate Crispy Shredded Hash Browns Recipe

Easy Homemade Crispy Shredded Hash Browns Recipe

Discover the secret to making perfectly golden, extra-crunchy hash browns right in your own kitchen. This recipe delivers restaurant-quality results that will have you ditching the diner for homemade hash brown heaven.

Hash browns are a beloved American breakfast staple, gracing menus from humble diners to upscale brunch spots. While opinions may vary on the ideal cut of potato, this recipe champions the shredded style for maximum crispiness. The intertwining potato strands create a delicate lattice that crisps up beautifully, delivering that satisfying crunch in every bite.

Achieving hash brown perfection at home is easier than you might think. With a few simple techniques, you’ll be serving up golden-brown, crispy potato goodness that rivals any restaurant offering. Let’s dive into the art of crafting the ultimate shredded hash browns.

The Key to Crispy Hash Brown Success

The quest for the perfect crispy hash brown starts with choosing the right potato. Russet potatoes are the ideal choice, as their high starch content is perfect for creating that coveted crispy exterior. But selecting the right potato is just the beginning – the real magic lies in the preparation.

Moisture: The Enemy of Crispiness

One crucial step in achieving crispy hash browns is removing excess moisture from the potatoes. After shredding, wrap the potatoes in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This simple yet effective technique allows the potatoes to brown more evenly and quickly, resulting in that perfect crisp texture.

The Microwave Method: A Game-Changer

Here’s a pro tip that takes your hash browns to the next level: partially cooking the shredded potatoes in the microwave before frying. This step not only speeds up the cooking process but also helps achieve a more even, golden-brown crust. It’s a small extra step that makes a big difference in the final result.

Crispy Shredded Hash Browns Recipe


  • 1 pound (450g) russet potatoes, peeled
  • 3 tablespoons (45ml) canola oil
  • Kosher salt and freshly ground black pepper


  1. Using the largest holes of a box grater, shred the peeled potatoes.
  2. Wrap the shredded potatoes in a kitchen towel or several layers of cheesecloth. Twist to squeeze out as much liquid as possible, ensuring drier potatoes for optimal crispiness.
  3. Transfer the squeezed potatoes to a plate lined with 2 layers of paper towels. Microwave on high for 2 minutes to partially cook the potatoes.
  4. Heat the canola oil in a large nonstick skillet over medium-high heat. Once the oil shimmers, add the shredded potato. Season generously with salt and pepper. Use a spatula to press the potato into an even layer. Cook until the bottom turns golden brown, about 2 minutes. Flip the potato pancake with a spatula and brown the other side for approximately 2 minutes. Remove from the skillet and drain on a paper towel-lined plate. Serve immediately for maximum crispiness.
Nutrition Facts (per serving)
378 Calories
21g Fat
43g Carbs
5g Protein
Nutrition Facts
Servings: 2
Amount per serving
Calories 378
% Daily Value*
Total Fat 21g 27%
Saturated Fat 2g 8%
Cholesterol 0mg 0%
Sodium 342mg 15%
Total Carbohydrate 43g 16%
Dietary Fiber 5g 16%
Total Sugars 2g
Protein 5g
Vitamin C 17mg 83%
Calcium 36mg 3%
Iron 2mg 12%
Potassium 1100mg 23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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