Crispy Hash Browns
If you like your hash browns crispy on the outside and moist on the inside, try this simple recipe. Russets are best for hash browns but I’ve also used red and Yukon gold. We Polish girls love our potatoes! - Jenny Jones
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Makes: 2 servings
Ingredients:
- 1 russet potato
- 1 1/2 teaspoons olive oil, divided
- salt & pepper to taste
Instructions:
- Peel and grate the potato.
- Roll shredded potato up in 4-ply of paper towels and squeeze out the moisture. Repeat if necessary until most of the liquid is gone.
- Transfer to a bowl and toss with salt & pepper.
- Preheat a large fry pan (preferable non-stick) to medium-high.
- Place one teaspoon of oil in the hot pan and swirl around.
- Add potatoes, patting them evenly and cleaning up edges.
- Reduce heat to medium-low and cook undisturbed and uncovered for 15 minutes.
- When bottom is crisp, turn potatoes over. If needed, cut into wedges for easier turning. Add 1/2 teaspoon of oil and swirl it around to reach all sides.
- Cook another 15 minutes until golden and crisp. Taste for salt.
Brava, Jenny! Brava! Your technique for making hash browns is perfect. Take a bow! (Special note: I had to keep chasing people away from the hash browns. These pesky family members didn’t like the 15 minute time intervals and they insisted that I was going to ruin the dish. I had to warn them that if I do ANYTHING to the hash browns during that time, Jenny would show up on my doorstep…And I don’t EVER want to suffer the wrath of Jenny! ;-}D )
I made your hash browns today and added shredded cheddar cheese to the top after I flipped it. I poached two eggs and added them to the hash browns too. I’ve had great success with all your recipes, especially the bread recipes.
This has become my favourite to make. It is simple and delicious. I add a pinch of cayenne pepper for a switch up.
Still a winner in my kitchen!
Why do potatoes turn brown ?
They turn brown due to oxidization, like apples.
After shredding potato. If you have a potato ricer use it to press the water out of the potato otherwise you can use your hands to sueeze the shredded potatoes. Place in skillet over medium heat and cook for 6 minutes covered, turn potatoes over and cook uncovered for 6 minutes
12 minutes cook time
Sorry Jenny, I love your recipes but this one I know. Have been doing it for years.
No you are wrong, Jenny’s recipe has been studied, tried and true. Don’t lead people down your path. If you want to eat garbage? OK, go ahead.
Thank you so much for the tip about the potato ricer. It worked perfectly! I hate wasting paper towels and have had a ricer for years but rarely have occasion to use it.
Love the hash browns-so simple! First time I’ve made my own. Making them makes me realize the mistakes I make with potato pancakes (German). Yumm!
Love this recipe, but you omitted a MOST CRUCIAL bit of info. Where can I get a kitchen timer ducky that quacks … like yours? Please let me know.
I’m with DE Bill on this one! My life will not be complete until I find a “quacking rubber ducky timer.” ;-}D
Made these hashbrowns today and they were awesome, so crispy and simple to make. I used a stainless steel pan and they browned beautifully and released very easily. I didn’t even need to add more oil when I flipped.
I think the secret is to really dry out those potatoes, I ended up using my hands to squeeze out all the water. I didn’t want to waste so many paper towels, there was just to much water.
Just 1 more step + for me it’s crucial, add 1 diced small garden onion @ the begining of cook time.
PS; I always use cast iron skillets.
Oh man, I want to try all your recipes… Oh wait, I am! This one I tried tonight and it went exactly as you explained it. My boyfriend is crazy about the pan pizza. I also tried the 20 minute pizza. Not as good but incredible for such a quick and easy recipe. No knead bread has become a weekly staple. Cabbage pasta I also made tonight for the second time. Chocolate cake has turned boyfriend into a fan. The yellow cake is probably the quickest, easiest and yummiest cake ever. What else have I tried? I forget but I bet you, there’s more. Oh yea – your mac and cheese is to die for. The fettuccini alfredo is a bit lacking in taste IMHO. Thanks Jenny, I thought I was a good cook already – you have showed me I can make all your recipes without fail.
Great comments. Similar experiences. What, pray tell, is Cabbage Pasta? Or at least, will you please direct me to the recipe? Thanks a lot.
I am cooking these as I type! I just turned them (after exactly 15 minutes) and they look gorgeous!
Thank you so much for teaching me how to make these work!
These potatoes are so delicious. And so easy. Making them today for my Mother’s Day great.
Thank you.
I made your recipe this morning for breakfast. I cooked them for 18 minutes on each side because my husband likes them extra crispy. They turned out perfectly. I will be making these a lot. Thank you!
Hi Jenny, I made the hash browns in only 15 minutes tops. My medium high setting on my gas cook top is much hotter than yours.
Thanks for all the great ideas in bread making. Yesterday I made sprouted buckwheat sourdough bread by using your dutch oven method. It is delicious and beautiful looking.
I want your Recipe please ok thank you
What is the best olive oil. Not happy with the ones I have troid. Definitely going to try these, but want to add onions. Love fried taters and onions. Thank you.
Dear Jenny, I’m a young 12-year-old girl who wanted to make her family breakfast on a Saturday. I did scrambled eggs, biscuits and your hashbrowns. I have a family of four and tomorrow’s Easter they want me to make them again and triple the recipe they loved it thank you so much. Now I get to make breakfast every other Saturday!
What a great thing you are doing for your family. They must be so proud of you. Happy Easter! ??
Hi Jenny
WOW WOW WOW
YUMMYYYYYYY
Thank you
MICHAEL (oshawa Ontario)
GREAT Hashbrowns!
Dear Jenny,
Thank you for this recipe with its secret. I made them for the first time and so easy and they came out perfect and delicious. I love, love LOVE your videos! Please make more.
Warmly,
Marisol
I use this great recipe but I add a small diced garden onion @ begining of cook time in my iron skillet..
When I watched your video of you peeling potatoes you pulled the peeler towards your hand instead of away from it. These tools are sharp and you could slice your finger. Peel away from you instead: I mean it !!! ha
Oh Jenny … you are so sweet, I didn’t follow the timing .. Please come to my house ! 🙂
btw using a J-Cloth is ok, and u can wring out the potatoes that way to get all the liquid out. even the chopped onions can be wrings out if u wanna add them
How do you add onions or green pepper to the dish?
Add me to the list of satisfied hashbrowners! I used gold potatoes and they were wonderful, even though I did use a smidge too much coconut oil. Next time I will try the salad spinner trick mentioned above. I used an awfully large amount of paper towels. Finally I can make hashbrowns worth taking a picture of, AND eating! Thank you so much.
Yes, Jenny CAN cook! I was so happy to find this recipe, just in time for Easter!!! I found it in 2013, and was amazed to see it show up again.
What kind of a pan are you using in the hash browns video? It looks like a saute pan with very low sides. It looks helpful for cooking different kinds of things.
After many years of soggy potato mush a friend told me about the YouTube video for this recipe. Came out perfect. Thanks Jenny. I’m looking to make more of your recipes.
me was here
I make them exactly the same with one exception. I didn’t realize you have to squeeze out all the liquid. Now I know what I have to fix.
THANK YOU!
Thank you for your wonderful video! It was simple and easy for anyone to understand and follow. You are a great cook.
WOW!!!!
Hi Jenny,
Sunday morning and I just cooked up maybe my twelfth batch. Crispy and delicious once again. Thank you for the recipe and excellent video.
Happy Sunday to you,
Dr. G
Jenny……
After watching this video, I will try my first ever hash browns.
I’ve printed out the recipe so I will always have it handy.
Jenny, I want to thank you so much for this wonderful recipes for Hash Brown Potatoes. They turn out just the way I love them. I always had to go to a restaurant to get hash browns that were cooked like this. Now I can do my own and have them more often. My error was not getting the moisture out of them with the paper towels. That is the most important step to get them dry. That was why mine never turned out the way I love them crispy. You are a great Chef Jenny. Keep up the good work, and I thank you for teaching me your trick for crispy hash brown potatoes.
wow they look good!!!
Ever considered or tried using a salad spinner to get out the moisture? I recently heard about that trick for zucchini or “spiralizer-ed” veggies. Just a thought…line the spinner with paper towels so removing the veggies is easier and lessen-up.
Awesome idea! Thank you. This would be especially helpful when doing a large batch. I will have to try this for sure!
Jenny, Wow & Cool Beans.
First time I’ve seen you on the Net. Great recipe for hash browns.
I added some onion and a tad of garlic came out great!!
You Rock Girl ! ! !
What a charming person!!!!!!!!!!!!!!
Made the best hash browns in my life last night thanks to your recipe. They were delicious! I did exactly what you said and my family loved it. I love your food and you do a great job making things so simple become so delicious. Keep on making your awesome food.
My OA in the hip has hit me harder than I expected so my wife is doing some of my chores. So I am the designated cook. Oh oh, TV dinners were not cutting it. So I downloaded apps and scoured the internet and found you. God sent you are. I just follow along with exactly as you show. Tried these hash browns and got a thumbs up from the wife. Thanks so much. She wants more tonight, lol, I will do it. You are turning me into a decent cook!
Just to see you so Relax, but So positive and Persuaded of Your Knowledge, so Fine and so Simple.. it is like Magic, and Pleasant to have you for Friend !
You’re so funny 🙂 I made hash browns and they came out soggy but I think its cause I didn’t take the moisture out 🙁 I’m gonna try doing it like you and hope they come out better. Yours look so yummy 🙂 Thanks
My recipe is similar to this and I’ve made them many time (AKA Potatoes pancakes) and I have found that the best way to get them crisp is to let your grated potatoes soak in cold water for about 15 minutes, then drain and rinse a couple of times, then dry them well …. this removes all the extra potato starch…hence, crisper results!
Leah, thank you for sharing that you rinsed the starch out. I did that & placed the dried, shredded potatoes in the fridge on a plate covered with plastic wrap. I’ll be cooking them soon, but wondered if I messed up by rinsing them first. Your comment helped so much.
Man oh man. I’m using my 30 min. to write how cool your recipes and teachings are. Am wondering if you are surprised at how helpful and thankful we are for your teachings. Did you expect so much love?
I never expected so much positive response for just sharing what I cook. It’s very gratifying.
You explain every thing so simply and it’s quick and easy to follow you. Love your humor also. First comment ever.
I am going to try your recipe for making hash brown potatoes tomorrow. Hope they turn out as Jimmy looking as yours. Thank you for sharing.
Can thawed frozen hash browns be used for this recipe or must the potatoes be fresh?? Love your recipes .. especially the Polish ones .. you make it look so easy to cook them!! Thanx!! Jenny!!
Jenny, Thank you for this technique. Hash browns have never turned out until today.
This was first recipe we made by you, and it delivered. Kids had it with leftover steak for breakfast. Thank you for sharing.
Love your videos and the simplicity of your recipes!
I Iove your hash brown video! I watched you on t.v. when I was a kid, now as an adult, I can see you cooking on YT. Thanks!
These hash browns are wonderful! Easy and perfect, a little time consuming, but so worth it. Thank you.
Love your recipes. So excited to find this site. Could you please tell me what brand frying pan dos you use?
Btw I tried your egg wheat bread and no knead bread. My family loved it! Thank you Jenny
I use several brands but the one in the video is from the Calphalon line at Target.
Thank you Jenny for such a speedy reply. I would definitely look for this pan. You should make a video of what all pots and pans you use frequently in the kitchen, and how to take care so they last longer. Somehow, my pans get bad so often.
Tony,. I’ve used Jenny’s recipe for several years now + I always use my cast iron skillets. They turn out perfect everytime (by using Jenny’s recipe + her techniques)..
Hi Jenny! Love your videos!!! Where did you get that cute quaking duck timer? I want one!!! You are a very sweet person I wish I knew you!!!!
Please look in “Questions.”
An Easy Way To Flip the Hash Browns:
To easily turn your hash browns over after one side is cooked:
1. just slide the cooked side of the potatoes out of the pan onto a plate and cover them with a second plate.
2. flip the plates over so the cooked side is up.
3. remove the top plate and slide the uncooked side of the hash browns into the heated, oiled pan and let them finish browning.
That’s a great idea!
Excellent ! I grate the potatoes in my food processor using a grate disc. Instead of using paper towels I use a cheesecloth. Just put grated potatoes on cheese cloth gather it up on all side an squeeze until you get no more water out of them. Very easy. I keep the cheese cloth just rinse out an hang to dry an you can use it again an again. Very handy to have in the kitchen.
have made these.. very good…but like another way better. and cook way faster.dont peel potato it will come off when you grate potato.. boil potato or microwave till just barley soft chill potato and then grate potato. can keep in freg till ready to use…place small amount ouf oil or butter in pan and place the amount of potato on oil ….I also put garlic powder on mine before turning….
yes!! Precooking the potatoes is a great trick! My mom precooked a 10 pound bag of Russets every week since we had potatoes every day (sometimes 2x a day). American fires with fried onion (and cheese if you like) is also a quick option with these potatoes.
These are delish thank you so much for the recipe xxx
Couldn’t wait to try these and entirely skipped absorbing moisture with a paper towel and forgot to salt and pepper until they were in the pan. Even left them in for a few extra minutes because I got busy elsewhere – oops! And you know what ? They still turned out fabulous! Can’t believe I ate a whole potato and then wanted to make some more ! Jenny CAN Cook AND teach the rest of us too!!
You’re awesome! Come to my house, no problem. Better yet, I’ll come visit you at your house, so there’s less mess – lol. But I’ll help you do the dishes and clean up :-). You are just a really wonderful person to learn from. How did you do the videos? Obviously had a helper, but wondering about the camera, editing software and some of the tech stuff. I can tell it was a bit of work.
Love your salt and pepper shakers….oh the ducky is so cute. Seriously this is the best way to make hash brown Ty…
Where can i boy the duck timer?
We love u Jenny!! Please make more videos!
Thank you.
Gary H.
Please see the FAQs.
For years I longed to make has browns. I tried your recipee yesterday. I used too much salt, but still delicious. I tried them today again with less salt and they were even more delicious. Your recipees are very easy to understand. Thanks again.
I just made these- without your recipe in front of me… While they were really good, I used too much oil… Will make again- following your recipe exactly.
Thanks for sharing this!!!
I just made these and they were perfect. Absolutely the best ive ever had!
Thanks so much for this video!! I made them and they came out perfect!!
I never eat nor cook Hash Brown before, 1-2 hours after i watched your video on Youtube, i try to cook it… and the taste so delicious, crispy outside and moist inside… but the shape not look good, maybe not enough potato…
Thank you, Jenny…
Love your amazing demos. Can’t wait to try the hash browns. You’d be wecome at my house anytime. 🙂
Ahh you’re amazing! thank you for sharing it <3
Absolutely delicious!!! Thank you so much
Hiyas Miss Jenny!
I just wanted to tell you that for years my morning hash browns were gooey & gross. I’m a southern girl so it was so embarrassing on Sunday mornings when I cooked our country breakfast. I watched your video on hash browns & did exactly how you instructed. My family loved it! For the first time my grown kids said ” mom, why didn’t your hash browns always taste like this!”
Thank you Jenny!
Much love & positive thoughts sent your way!
Shenean
Just made this, technique is perfect. thanks Jenny!
The hashbrowns I made were soooo awesome. The paper towel technique is complete gold and such a vital part of the process I learned.
Made some today and came out perfect, thanks so much! 🙂
Wow…. I can even imagine the taste now. So hungry and Im going to try this for my dinner tonight! And Jenny, can you make a video of burger patties which are healthy and low in fat? I’ll look forward for that video thanks!
Thank you for this video. I cook these all the time now, had a couple of burnt ones, but mostly good. So simple!!!!
Just discovered this site and I am now checking out recipes. Jenny, I love your down to earth attitude.!! you are great.!!
Easy to make and really really good Jenny. perfect. 🙂
Love them and so easy! Thanks 🙂
yum yum! Easy & Good! Thanks for the recipe 🙂
Thank you so much! It worked perfect…!!!!!
these are freaking easy and delicious.
I tried this and it works!! Thanks Jenny !!!
Fantastic Hashbrowns!!! Thanks Jenny