Hash Browns

Name: Hash Browns
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: United States
Ingredients: 2 lb (900 g) russet potatoes, peeled; 1 small yellow onion (about 4 oz/115 g), grated; 1 tsp (6 g) fine salt; 1/2 tsp (1 g) freshly ground black pepper; 4 tbsp (60 ml) vegetable oil, divided

Hash Browns Say it: HASH brownz

By the Passport Plate editors. Published November 7, 2026.

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Hash browns are a classic American breakfast dish made from shredded potatoes fried until the outside is deeply golden and crisp while the inside stays tender. They are a staple of diners and home kitchens across the United States, served alongside eggs, bacon, and toast. Good hash browns depend on dry potatoes and a hot, well-oiled pan, which gives them their signature crunch. Simple, hearty, and satisfying, they turn ordinary potatoes into a savory breakfast favorite.

Hash Browns

Pronounced HASH brownz

Serves: 4
Prep: 20 min
Cook: 20 min
Total: 40 min
Level: Easy

Also nut-free and egg-free.

Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.

Ingredients

4 servings

2 lb (900 g)900 g (2 lb) russet potatoes, peeled
1 small yellow onion (about 4 oz/115 g), grated
1 tsp (6 g)6 g (1 tsp) fine salt
1/2 tsp (1 g)1 g (1/2 tsp) freshly ground black pepper
4 tbsp (60 ml)60 ml (4 tbsp) vegetable oil, divided

Method

Grate the peeled potatoes on the large holes of a box grater into a large bowl, then grate the onion into the same bowl.
Transfer the grated potatoes and onion to a colander and rinse under cold running water until the water runs clear; drain well, then squeeze handfuls in a clean kitchen towel until very dry.
Return the dried potato mixture to the bowl and toss with the salt and pepper until evenly seasoned.
Heat 3 tablespoons (45 ml) of the oil in a 12-inch nonstick skillet or well-seasoned cast-iron skillet over medium-high heat until shimmering. Add the potato mixture, spread it into an even layer about 1/2 inch thick, and press down lightly.
Cook, without stirring, for 6 to 8 minutes, until the underside is deep golden brown and the edges look crisp.
Slide a large plate over the skillet and carefully invert the hash browns onto the plate; slide them back into the skillet, add the remaining 1 tablespoon (15 ml) oil around the edge, and cook for 5 to 7 minutes more, until the second side is golden and crisp and the potatoes are tender when pierced with a knife.
Slide onto a cutting board or serving plate, cut into wedges, and serve immediately while crisp.

Regional variants

For potatoes O'Brien, add 1/2 cup (75 g) diced red and green bell pepper with the onion. A handful of shredded cheddar stirred in at the end makes a cheesy hash brown skillet.

Cook's notes

Squeeze the grated potatoes in a clean kitchen towel until no more liquid drips out; wet potatoes steam instead of crisping.
Use a nonstick or well-seasoned cast-iron skillet and keep the layer fairly thin so the edges crisp.
If cooking for a crowd, fry in batches and keep finished hash browns warm on a rack in a 200°F (95°C) oven.

Serve with

Fried eggs, bacon or sausage, buttered toast, and hot coffee.

Make ahead and storage

Best served immediately; refrigerate leftovers up to 3 days and reheat in a hot oiled skillet until crisp.

Hash Browns