Recipe Details
If you firmly believe that potatoes make just about any meal taste infinitely better, you’ve landed in exactly the right spot. We completely agree—especially when it comes to perfectly prepared breakfast potatoes.
Picking the right style of breakfast potato can feel like a tricky decision, but if you’re craving that ultra-crispy, diner-style hash brown that reminds you of your favorite local brunch spot, this classic shredded hash brown recipe is exactly what you need. Shredded potatoes are formed into pancake-shaped patties and lightly pan-fried to get that unbeatable crispy texture, which pairs deliciously with just about any breakfast dish you can dream up.
What Type of Potato Works Best for Hash Browns?
If a super crispy finish is your top priority, you’ll want to use starchy potato varieties like Russets or Idaho potatoes. The only downside to these is that their high starch content can make hash browns more prone to falling apart mid-cook.
If you want hash browns that hold their shape easily and stick together well, reach for a waxy potato variety such as new potatoes, Yukon Golds, or red potatoes. These potatoes have higher moisture content that helps them bind together nicely in the pan, though they won’t get quite as crisp as starchy potato options.
Top Tips for Crispy Hash Browns That Hold Together
Dry the potatoes thoroughly.
Too much excess moisture is the number one reason hash browns fall apart or turn mushy. After shredding your potatoes, squeeze them thoroughly in a clean kitchen towel or spin them in a salad spinner to remove as much extra liquid as possible, before mixing in your flour and egg.
Add a binder for extra hold.
Ingredients like egg and flour work naturally to hold the shredded potato mixture together. You can also add shredded cheese—once it melts, it acts as a rich, gooey glue that keeps your hash brown patties intact.
Shape thinner patties.
Forming thinner patties helps hash browns cook more evenly, and allows both sides to get perfectly crispy.
Heat the oil fully before adding patties.
Always confirm your oil is hot and sizzling before placing your hash browns in the pan. Preheating the oil helps create a crispy outer crust right away, and prevents the patties from sticking.
Let them cook undisturbed.
Once your patties are in the pan, wait until the bottom is deep golden brown before flipping. Turning them too early is a common mistake that can cause them to break apart.
Press them gently into the pan.
Lightly press the potato mixture into the skillet as it cooks to help the shreds stick together and form a solid, cohesive patty.
Ingredients
2 medium russet potatoes, shredded
½ medium onion, finely chopped
¼ cup all-purpose flour
1 large egg
1 cup oil for frying, or as needed
salt and pepper to taste
Directions
Gather and prep all your ingredients before you start cooking.
Rinse shredded potatoes under cold running water until the water runs clear, then drain and squeeze out all excess moisture. Place the dried potato shreds in a bowl, and mix in the onion, flour, and egg until everything is evenly distributed.
Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat. When the oil is sizzling hot, spread the potato mixture into a 1/2-inch thick layer. You can cover the entire bottom of the pan for one large hash brown, or portion it into separate pancake-sized individual patties.
Cook until the bottom is nicely browned, then flip and cook the other side until golden. Plan for at least 5 minutes of cooking time per side. If you made one large whole hash brown, cut it into quarters first to make flipping easier.
Remove the hash brown from the pan, and drain excess oil on paper towels. Season with salt and pepper to taste, and serve immediately.
Serve piping hot and enjoy every crispy bite!