Crispy Shredded Potatoes (Printable version)

Golden shredded potatoes fried crisp, ideal for a hearty brunch or breakfast.

# Needed ingredients:

→ Potatoes

01 - 4 medium russet potatoes, peeled

→ Vegetables & Aromatics

02 - 1 small onion, finely chopped (optional)

→ Fats & Seasoning

03 - 3 tablespoons unsalted butter
04 - 2 tablespoons vegetable oil
05 - 1 teaspoon salt
06 - ½ teaspoon freshly ground black pepper

# How to make it:

01 - Grate the peeled potatoes using a box grater or food processor.
02 - Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible to ensure crispiness.
03 - In a large mixing bowl, toss the grated potatoes with finely chopped onion (if using), salt, and freshly ground black pepper.
04 - Heat 1½ tablespoons unsalted butter and 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat.
05 - Add half of the potato mixture to the skillet, spreading it into a thin, even layer and press gently with a spatula.
06 - Cook undisturbed for 5 to 7 minutes until the bottom is golden brown and crisp.
07 - Carefully flip the hash browns, adding additional butter or oil if necessary, and cook the other side for 5 to 7 minutes until golden and crispy.
08 - Remove cooked hash browns to a paper towel-lined plate to drain excess fat. Repeat the cooking process with the remaining potato mixture.
09 - Serve the hash browns hot, optionally garnished with chopped chives or parsley.

# Expert advice:

01 -
  • They shatter when you bite into them, then melt into soft, buttery potato perfection—crispy outside, tender inside.
  • You can make them once and eat them for days, or feed a crowd with minimal fuss.
02 -
  • Squeezing out that liquid is non-negotiable—I learned this the hard way by watching soggy, steamed potatoes happen in a skillet, a disappointment I won't repeat.
  • Medium-high heat matters; too low and they steam, too high and they burn before they crisp, so find that sweet spot and trust it.
03 -
  • If you're feeding a crowd, you can prepare the shredded, squeezed potatoes hours ahead and refrigerate them—they won't brown, so you're not losing anything.
  • A nonstick skillet is your friend here, but if you only have stainless steel, that works too; just use a touch more oil and let them be even more undisturbed.
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