Crispy Shredded Hash Browns Recipe
This recipe helps you get wispy, golden, extra-crispy shredded hash browns—at your own house, not Waffle House.
- Total time
- 25 min
- Active time
- 15 min
- Yield
- Serves 2
- Difficulty
- Medium
- Equipment
- 6 required
%3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2F__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2014__06__20180315-hashbrowns-vicky-wasik-16-fc59290c176e4df8b7eb0f176fa11bc1.jpg&w=3840&q=75)
Ingredients and Constraints
Ingredients
- Preparation: Peeled
Ingredient watchpoints1 watchpoint
Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.
Russet Potatoes
1 pound (450g) russet potatoes, peeled
The source row includes a form, size, temperature, or preparation detail.
Details and source
Additional ingredient notes
Required setup
Equipment
Before You Cook
Constraints, controls, and warnings to review before starting.
Decisions before cookingDetails1
Reviewed comparisons and tradeoffs that affect the path before the first active step.
Comparison photos
Photos that show recipe tests or side-by-side results.
%3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2F__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2014__06__20180315-hashbrowns-vicky-wasik-11-1500x1125-dc3d82022a314afc9052945dab469e0a.jpg&w=3840&q=75)
Source: Crispy Shredded Hash Browns Recipe
Source video
Source video
Method Timeline
Prep
ActivePrep
15 min
Source Recipe JSON-LD prepTime.
Cook
ActiveCook
10 min
Source Recipe JSON-LD cookTime.
Finish
ActiveFinish
Not listed
Final serving step and finishing actions from the source directions.
Step 1
Shred potatoes on the largest holes of a box grater.
Box GraterStep 2
Wrap potatoes in a kitchen towel or several layers of cheesecloth and twist to squeeze out as much liquid as possible.
Kitchen Towel or Cheesecloth%3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2F__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2014__06__20180315-hashbrowns-vicky-wasik-4-1500x1125-acf9ccc474f44f75ac6e59e0d7b4e6f0.jpg&w=3840&q=75)
Image detailsA hand holding potato shreds wrapped in cheesecloth, squeezing out liquid into a metal bowlSerious Eats / Vicky Wasik · Crispy Shredded Hash Browns RecipeDev reference Inputs and tools2
Uses
- 1 pound (450g) russet potatoes, peeled
Equipment
Step 3
Transfer potatoes to a plate lined with 2 layers of paper towels. Cook in a microwave on high for 2 minutes.
2 minCookPaper TowelsMicrowave%3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2F__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2014__06__20180315-hashbrowns-vicky-wasik-7-1500x1125-bab38e2620fa450280fb1d56ea1faabf.jpg&w=3840&q=75)
Image detailsA hand pulling a covered tray out of the microwaveSerious Eats / Vicky Wasik · Crispy Shredded Hash Browns RecipeDev reference Checks1
TimingInfoTimingfor 2 minutes
Target: 2 minute
Expected state: Cook in a microwave on high for 2 minutes.
Troubleshooting1
MediumHash Browns Not Dry EnoughStep 3Dry the potatoes before frying
The hash browns steam instead of crisping.
Too much liquid remains in the shredded potatoes.
Prevention
Squeeze the potatoes well, then microwave them briefly on paper towels before frying.
Recovery
Cook a little longer in the skillet, but avoid crowding or stirring too much.
Inputs and tools4
Uses
- 1 pound (450g) russet potatoes, peeled
Equipment
Techniques
Why and source
This step has reviewed source-backed guidance.
Step 4
Heat oil in a large nonstick skillet over medium-high heat. When oil shimmers, add shredded potato. Season with a large pinch of salt and pepper. Using a spatula, press potato into an even layer. Cook until golden brown on the bottom, about 2 minutes. Flip potatoes with spatula and brown on the other side, about 2 minutes longer. Remove and drain on a paper towel–lined plate. Serve immediately.
2 minSeasonDrainServeLarge Nonstick SkilletFlexible Spatula%3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2F__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2014__06__20180315-hashbrowns-vicky-wasik-12-1500x1125-129a146679e347cab022ae666bb1f931.jpg&w=3840&q=75)
Image detailsA golden disk of hash browns in a skilletSerious Eats / Vicky Wasik · Crispy Shredded Hash Browns RecipeDev reference Visual cue
until golden brown on the bottom, about 2 minutes
Checks3
Visual cueInfoVisualuntil golden brown on the bottom, about 2 minutes
Expected state: until golden brown on the bottom, about 2 minutes
TimingInfoTimingabout 2 minutes
Target: 2 minute
Expected state: Cook until golden brown on the bottom, about 2 minutes.
ServiceMain recipeSource service instruction
Heat oil in a large nonstick skillet over medium-high heat. When oil shimmers, add shredded potato. Season with a large pinch of salt and pepper. Using a spatula, press potato into an even layer. Cook until golden brown on the bottom, about 2 minutes. Flip potatoes with spatula and brown on the other side, about 2 minutes longer. Remove and drain on a paper towel–lined plate. Serve immediately.
2 minTroubleshooting1
MediumHash Browns Fall Apart When FlippedStep 4Let the bottom set before flipping
The potato strands separate when you try to flip the hash browns.
The layer has not browned enough to hold together.
Prevention
Press the potatoes into an even layer and let the bottom turn golden before flipping.
Recovery
Press the pieces back together and keep cooking until a crust forms.
Inputs and tools8
Uses
- 1 pound (450g) russet potatoes, peeled
- 3 tablespoons (45ml) canola oil
- Kosher salt and freshly ground black pepper
Equipment
Techniques
Why and source
This step has reviewed source-backed guidance.
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
Testing notes
Useful tests and side-by-side notes after the method is clear.
Dry Potatoes = Crispy Hash Browns
This makes sense—potatoes are loaded with moisture, which makes browning difficult.
In his guide to great latkes (which aren't exactly hash browns, but they're definitely in the same shredded-potato family), Max Falkowitz mentions that "moisture is the enemy of a crisp latke," and it's reasonable to expect that the same would apply to hash browns.
%3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2F__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2014__06__20180315-hashbrowns-vicky-wasik-3-1500x1125-94d39cd4ba7f43cca621f0fc20418cbd.jpg&w=3840&q=75)
Microwave = Even Crispier Hash Browns
It's this dehydrated layer of gelatinized starch that gives potatoes a lasting crispness." He recommends boiling cubed potatoes for his recipe, but the idea of boiling shredded potatoes sounded like a disaster waiting to happen.
%3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2F__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2014__06__20180315-hashbrowns-vicky-wasik-10-1500x1125-9907829d195048d781acfed9883e6dc5.jpg&w=3840&q=75)
Does Rinsing Potatoes Help Hash Browns Crisp?
Would it help if I rinsed the potatoes after shredding?
After all, many recipes, including Kenji's recipe for Ultra-Crispy Roast Potatoes, call for rinsing the potatoes after you cut them. But did I really want to rinse off the excess starch, or would I need it to help bond the hash browns together?
Testing Different Methods for Making Shredded Hash Browns
Shred potatoes, squeeze dry, and cook in skillet.
Shred potatoes, rinse under water, squeeze dry, and cook in skillet. Shred potatoes, par-cook in microwave for two minutes, and cook in skillet.
The Best Path to Extra-Crispy Shredded Hash Browns
Squeezing the potatoes helped in a number of ways: The potatoes cooked more evenly and developed a more consistent golden-brown crust.
The squeezed potatoes also maintained their crispy exterior for longer. Even after 20 minutes, they had a good crust.
%3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2F__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2014__06__20180315-hashbrowns-vicky-wasik-14-1500x1125-93aa967ed6f5425ca4719c8beb9600c5.jpg&w=3840&q=75)
%3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2F__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2014__06__20180315-hashbrowns-vicky-wasik-15-1500x1125-e838e2969d66408783377cdf64a33f82.jpg&w=3840&q=75)
Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
Serves 2
Recipe Utilities
Account actions, source details, export, and reporting stay available without interrupting the cooking flow.
Source and Origin
Origin declaration
Adapted from source
Imported from the Serious Eats page for dev review.
Copy risk: Unchecked
Crispy Shredded Hash Browns Recipe
Article
View source
My Kitchen Actions
Login is required.
My Kitchen keeps saved recipes, private notes, adaptations, cooking logs, imports, and exports tied to your account.
Export
Public recipe exports include only approved public content. Personal backup exports require login.
Export history
No exports yet.