The Guide to Crispy Hash Browns

Homemade Crispy Hash BrownsThey are a must have in any diner. They are a must have in our house, and as a matter of fact, I made them for the kids for dinner tonight. They wanted seconds, so two batches of hash browns were in order. I think there is a real trick to great hash browns though, and everyone likes them a bit different whether they are mixed with bell peppers, or onions, or ham, or heck, even bacon. I like mine plain, and lightly salted.

Let me also state that you also have options here. Store bought frozen hash browns (Ore-Ida), or you can grate russet potatoes, that are peeled and cleaned. It’s your call. I often rotate between the two, and if you prefer to go down the russet route, just make sure you squeeze or push as much liquid out of them as you can. I am focusing on the Ore-Ida batch with this one.


  • Frozen Ore-Ida hash browns
  • 3 tbsp olive oil, more for the “flip”
  • Salt, or Bacon Salt
  • Fresh cracked black pepper
  • Optional fillings; chopped ham, bell pepper, red onion, shredded cheese

Begin by warming the olive oil on a medium to high heat in a large skillet. Don’t let the oil get to the point of smoking. Add the hash browns. I fill the skillet, whether it be a small, medium, or large skillet (depends on how many I am feeding), as they will reduce, or shrink down a bit. So, here is my deal. Let them ride on medium high heat for about 5 minutes. With your spoon or spatula, shape the hash browns by pushing down the edges, forming a nice circle. You will also want to make sure that the hash browns are not sticking to the bottom of the skillet. You can do this by shaking the skillet, or by sliding your spatula under the hash browns.

Now there is a trick here and maybe it is just timing, but if you get paranoid, add about a tablespoon of more oil around the circle and on the top, lightly salt the top, then do the skillet flip. It’s all in the wrist, so don’t be scared to do this! Once flipped, reshape back into the circle, lower the heat, to low, and let cook for about another 5 minutes.

The oil on the top allows the hash browns to brown and crisp nicely, while at the same time preventing them from sticking. Salt the top again, add your pepper. Feel free to flip again after about 5 minutes to check the color on the other side. The goal is a golden brown. The shape should hold the flip in place so you shouldn’t have to reshape. Cook until your desired crispness and color.

Your outside should have a great crisp and golden color, while cutting into them should be nice, moist, and steamy.

Serve these with your eggs for breakfast, eat them alone, or if you were like me tonight, serve them with chicken tenders.

Big question is, is how do you make yours, or better yet, what do you put in yours?

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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