How to Cook Hash Browns in a Frying Pan

To cook hash browns in a frying pan, shred russet potatoes, rinse them in cold water, squeeze them as dry as you can in a clean towel, then spread them in a hot pan with 2 to 3 tablespoons of oil over medium-high heat. Press them flat, leave them alone for 5 to 7 minutes until a golden crust forms, flip them in sections and cook another 4 to 5 minutes. Season with salt just before cooking. The two secrets are getting the potatoes really dry and not stirring them too soon.

Ingredients (Serves 2 to 3)

• 500 g (1 lb) russet or other floury potatoes, about 2 large
• 2 to 3 tablespoons neutral oil (or 2 tbsp oil + 1 tbsp butter)
• 1/2 teaspoon salt, plus black pepper
• Optional: 1/4 grated onion, garlic powder or paprika

Use a 25 to 30 cm (10 to 12 inch) non-stick or well-seasoned cast iron pan.

Step 1: Shred the Potatoes

Peel the potatoes if you like (the skin is fine to leave on), then grate them on the large holes of a box grater or with a food processor shredding disc. Floury potatoes like russets or Maris Pipers crisp up best; waxy potatoes stay softer.

Step 2: Rinse Off the Starch

Put the shreds in a bowl of cold water and swish them around, then drain. Repeat once or twice until the water is less cloudy. This removes surface starch, which otherwise makes the hash browns gummy and stick together in clumps.

Step 3: Squeeze Them Dry

This is the most important step. Pile the shreds in the middle of a clean kitchen towel or cheesecloth, gather it up and twist and squeeze hard over the sink until almost no more water comes out. Wet potatoes steam instead of frying.

Step 4: Heat the Pan

Heat the pan over medium-high heat, add the oil and wait until it shimmers. A shred of potato dropped in should sizzle immediately.

Step 5: Fry Without Stirring

1. Toss the dry shreds with salt, pepper and any seasonings.
2. Spread them in an even layer about 1 to 1.5 cm (1/2 inch) thick.
3. Press down gently with a spatula.
4. Cook without moving them for 5 to 7 minutes, until the edges are deep golden and the bottom is crisp.

Step 6: Flip and Finish

Cut the potato cake into quarters with the spatula and flip each piece. Add a little more oil or a knob of butter around the edges if the pan looks dry. Cook for 4 to 5 minutes more until the second side is crisp. Serve right away.

Tips for Extra-Crispy Hash Browns

• Do not overcrowd: a thin layer crisps; a thick pile steams.
• Use enough fat: potatoes absorb oil, and a dry pan means pale, stuck hash browns.
• Butter for flavor: add it with oil, or near the end, so it does not burn.
• Par-cook for speed: microwave the dried shreds for 2 minutes before frying for a softer inside.
• Use day-old boiled potatoes: grated cold cooked potatoes make very easy, crisp hash browns.

Serving Ideas

• With fried or poached eggs and bacon
• Topped with cheese and chives
• Under a breakfast hash of peppers, onion and sausage
• With smoked salmon, sour cream and dill
• With ketchup or hot sauce

Make Ahead and Storage

You can shred, rinse and squeeze the potatoes, then keep them in the fridge in a sealed bag for up to a day (they may darken slightly, which is harmless). Cooked hash browns keep in the fridge for 3 days; reheat them in a hot dry pan or an air fryer to crisp them again. You can also freeze cooked hash browns for up to 2 months.

Frequently Asked Questions

Why are my hash browns soggy?

The potatoes were too wet, the pan was crowded, or they were stirred too early. Squeeze them dry and leave them alone until a crust forms.

Why do my hash browns turn grey?

Grated potatoes oxidize in the air. Rinsing them in cold water and cooking soon after grating prevents it.

What oil is best for hash browns?

A neutral, high smoke point oil such as canola, sunflower or vegetable oil. Add butter for flavor at the end.

Can I make hash browns without a grater?

Yes. Use a food processor with a shredding disc, or cut the potatoes into very thin matchsticks.

Final Thoughts

Perfect hash browns come down to three things: rinse the starch away, squeeze the potatoes very dry and let them cook undisturbed in hot oil. Do that, and you will get a crisp, golden crust with a tender center every time.

Short on time? See our guide on cooking frozen hash browns in a frying pan.