Quick and Easy Hash Browns Recipe

Introduction

Quick and easy hash browns are a perfect crispy side to brighten up any breakfast. With just a few simple ingredients, you can make golden, flavorful hash browns that are sure to please the whole family.

Ingredients

• 2 large russet potatoes (about 1 pound)
• 2 tablespoons butter or oil
• Salt and pepper to taste
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika (optional)
• 1/2 cup shredded cheddar cheese (optional)

Instructions

1. Step 1: Peel the potatoes, or leave the skin on for extra texture. Using a box grater, shred the potatoes into a large bowl. Transfer the shredded potatoes to a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible to ensure crispiness.
2. Step 2: Place the shredded potatoes in a dry bowl. Season with salt, pepper, garlic powder, and paprika if using. Mix well to distribute the seasoning evenly. Heat butter or oil in a large skillet over medium-high heat until shimmering.
3. Step 3: Spread the potatoes evenly in a thin layer in the skillet, avoiding overcrowding. Let them cook undisturbed for 4–5 minutes until the bottom is golden brown and crispy. Carefully flip the hash browns and cook for another 3–4 minutes until the other side is crisp.
4. Step 4: If adding cheddar cheese, sprinkle it over the hash browns after flipping. Let the cheese melt for about a minute before removing from heat.
5. Step 5: Transfer the hash browns to a plate and serve immediately with your favorite breakfast sides like eggs, bacon, or toast. Add ketchup, sour cream, or hot sauce if desired.

Tips & Variations

• Make sure to squeeze out all excess moisture from the potatoes to get the crispiest hash browns.
• For extra flavor, try adding diced onions or fresh herbs like chives.
• Use oil with a high smoke point, such as canola or vegetable oil, for even crispier results.
• Cheese is optional but adds a delicious melty richness—try different types like pepper jack or mozzarella.

Storage

Store leftover hash browns in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat to restore crispiness, or use an oven set to 350°F (175°C) until warmed through. Avoid microwaving if you want to keep them crispy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make hash browns ahead of time?

Yes, you can prepare shredded potatoes in advance, but it’s best to store them tightly wrapped in water to prevent browning. Cook and crisp the hash browns just before serving for the best texture.

What type of potatoes work best for hash browns?

Russet potatoes are ideal because of their high starch content, which helps achieve a crispy outside and fluffy inside. Waxy potatoes tend to be too moist and can yield soggy results.

Quick and Easy Hash Browns Recipe

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★★★★★

4.9 from 64 reviews

This quick and easy hash browns recipe delivers crispy, golden potatoes perfect for a hearty breakfast or brunch. Made with shredded russet potatoes, seasoned with simple spices, and optionally topped with melted cheddar cheese, these hash browns are cooked to perfection in a skillet for a satisfying texture and delicious flavor.

• Author: Rico
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 2 servings 1x
• Category: Breakfast
• Method: Frying
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Potatoes

• 2 large russet potatoes (about 1 pound)

Seasonings

• Salt and pepper to taste
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika (optional)

Cooking Fat

• 2 tablespoons butter or oil

Optional Topping

• 1/2 cup shredded cheddar cheese (optional)

Instructions

1. Prep the Potatoes: Peel the potatoes or leave the skin on for extra texture. Using a box grater, shred the potatoes into a large bowl. Transfer the shredded potatoes into a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible to ensure crispy hash browns.
2. Season and Preheat: Place the shredded potatoes in a dry bowl and season with salt, pepper, garlic powder, and optional paprika. Mix thoroughly to distribute the seasoning evenly. Heat a large skillet over medium-high heat and add butter or oil, heating until shimmering. Test the pan by sprinkling a few potato shreds and listening for a sizzle.
3. Cook the Hash Browns: Spread the seasoned potatoes evenly in a thin layer in the hot skillet. Avoid overcrowding. Let them cook undisturbed for 4–5 minutes until the bottom is golden brown and crispy. Carefully flip the hash browns with a spatula and cook another 3–4 minutes until the other side is also golden brown.
4. Add Cheese (Optional): After flipping, sprinkle the shredded cheddar cheese evenly over the hash browns. Allow the cheese to melt for about one minute before removing from heat.
5. Serve and Enjoy: Transfer the crispy hash browns to a plate and serve immediately alongside your favorite breakfast items such as eggs, bacon, or toast. Enhance the flavor with ketchup, sour cream, or hot sauce if desired.

Notes

• Make sure to squeeze out as much moisture as possible from the shredded potatoes to avoid soggy hash browns.
• Do not overcrowd the skillet to maintain crispness.
• Optional paprika adds a subtle smoky flavor.
• Cheddar cheese is optional but adds richness and flavor.
• Use a non-stick or well-seasoned skillet for best results.

Keywords: hash browns, crispy potatoes, breakfast recipe, quick breakfast, shredded potatoes, pan-fried hash browns, cheddar cheese hash browns