Shredded hash browns are one of the easiest versions of breakfast potatoes to make at home. How to make hash browns crispy and golden brown, like they should be? This recipe relies on two key techniques: removing excess moisture, and cooking them briefly in the microwave first.
Wispy, golden, extra-crunchy hash browns—at your own house, not Waffle House.
- Serves 2
- 10 minutes
- 15 minutes
- 1 pound (450g) russet potatoes, peeled
- 3 tablespoons (45ml) canola oil
- Kosher salt and freshly ground black pepper
Shred potatoes on the largest holes of a box grater.
Wrap potatoes in a kitchen towel or several layers of cheesecloth and twist to squeeze out as much liquid as possible.
Transfer potatoes to a plate lined with 2 layers of paper towels. Cook in a microwave on high for 2 minutes.
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.