Perfect Hash Browns


Learn how to make hash browns with this easy, classic recipe. With shredded potatoes and a few other pantry staples, the best hash browns are less than an hour away!

perfect hashbrowns on a plate

BHG / Sonia Bozzo

Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins


  • 1 ¼ pound russet potatoes

  • ¼ teaspoon salt

  • teaspoon ground black pepper

  • 1 - 2 tablespoon olive oil

  • 1 tablespoon butter

  • Paprika (optional)


  1. colander lined with a paper towel with shredded potatoes

    BHG / Sonia Bozzo

    Place shredded potatoes in a large bowl; add enough cool water to cover potatoes. Stir well. Drain in a colander set in a sink. Repeat rinsing and draining two or three times until water runs clear. Drain again, pressing out as much water as you can with a rubber spatula. Line a salad spinner with paper towels; add potatoes and spin.* Repeat, if necessary, until potatoes are dry. Transfer potatoes to a large bowl. Sprinkle potatoes with salt and pepper, tossing to combine.

  2. pressing shredded potatoes to form a cake in pan

    BHG / Sonia Bozzo

    In a 10-inch nonstick skillet** heat 1 tablespoon of the oil and the butter over medium-high heat until butter foams. Add potatoes to the skillet, spreading into an even layer. Gently press with the back of a spatula to form a cake. Reduce heat to medium. Cook, without stirring, about 12 minutes or until the bottom is golden brown and crisp.

  3. flipping finished hash brown out of pan

    BHG / Sonia Bozzo

    Invert a baking sheet or plate over the top of the skillet. Carefully invert the skillet with the baking sheet or plate to transfer the potatoes to the baking sheet or plate. If needed, add the remaining 1 tablespoon oil to the skillet. Using the baking sheet or plate, slide the potatoes back into the skillet, uncooked side down. Cook, without stirring, about 8 minutes more or until the bottom is golden brown. If desired, sprinkle with paprika before serving.

Make Ahead Directions:

Shred potatoes as directed in Step 1. Place shredded potatoes in a bowl of cool water. Chill in the refrigerator overnight. Rinse and continue with Steps 2 through 4 as directed.


To get potatoes to brown properly, it is important to dry them well before cooking. If you don't have a salad spinner, dry the potatoes by pressing the water out with a potato ricer or by patting the shredded potatoes dry with paper towels.


A skillet with sloping sides works particularly well.

Loaded Hash Browns:

Top with scrambled, soft-boiled, or hard-boiled eggs; crisp-cooked and crumbled bacon; cooked pork or chicken sausage; thinly sliced prosciutto, ham, or turkey; chopped white, red, or green onion, sweet pepper, and/or mushrooms; shredded or crumbled cheese; thinly sliced jalapeno chile peppers; salsa; sour cream; hot pepper sauce; and/or chopped fresh herbs.

Nutrition Facts (per serving)

110 Calories
4g Fat
17g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 110
% Daily Value *
Total Fat 4g 5%
Saturated Fat 2g 10%
Cholesterol 5mg 2%
Sodium 120mg 5%
Total Carbohydrate 17g 6%
Total Sugars 1g
Protein 2g
Vitamin C 17.7mg 89%
Calcium 10.1mg 1%
Iron 0.7mg 4%
Potassium 399mg 8%
Folate, total 16.1mcg
Vitamin B-6 0.3mg

*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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