Did You Know – Hash Browns

Have you ever wondered how to get your hash browns this crispy? Learn how by reading below.

  1. Shred your peeled, raw potatoes with a hand stainless steel grater or the shredding disk attachment on your food processor.
  2. Place the shredded potatoes into a bowl of water and rinse them. Using your hands toss them around for a few minutes to remove some of the starch.
  3. Drain the potatoes into a colander and pat dry with paper towel, leaving them in the colander.
  4. Now this step is the secret to crispy hash browns. Pick up the potatoes and squeeze them with your hands as hard as you can without wringing them, just squeeze. You will see water coming out of the potatoes. Put them back into the colander, toss them around and squeeze them again. Repeat this step 3-4 times or until you can’t squeeze out anymore water. Another way to remove the water is to squeeze them in a cheesecloth by twisting it.
  5. Season the potatoes with your favorite seasonings.
  6. Cook the seasoned potatoes in a non stick or cast iron skillet in 2-3 Tbsp. of melted butter. Add more butter if they need it while the potatoes are cooking.
  7. Last tip is do not flip the potatoes until the bottom is brown and crispy. Once crispy on the bottom side, cut them into serving size pieces with the spatula then flip each section carefully, cook the other side until brown and crispy. Using your spatula cut the hash browns in the same place as before making serving size pieces, then serve.
  8. That’s it and enjoy your Crispy Brown Hash Browns!

Picture from Pixabay



  1. I like to add 1 egg and 1/4 cup flour with salt and pepper to taste to two shredded potatoes after squeezing the water from them. The egg and flour help the potato shreds hold to each other.

    • I know GP! I saw this water removal a long time ago on a cooking show and thought the same thing. I do think it is easier for people with hand issues to use a cheesecloth rather than just your hands like me!

  2. Good tip, Diane. It’s all about minimizing the moisture. I usually get my hash browns store bought or from McDonalds. 😆 I’ll remember this tip for when I try to make them homemade.

      • The grease is the best part! 😆 But yes, I know what you mean. I saw how they made their fries once and I can see why they’re so addictive. You’re having potato with shortening. 🤣

  3. I love crispy hash browns! Now, I noticed the part where you said to rinse the potatoes to get some of the starch out. It’s been awhile since I heard/read this. My husband does this after cooking pasta. I asked him why, and he said “to get the starch out.” I asked him if he knew why. He didn’t. 🙂

    • It’s crazy how much water can be squeezed out of the potatoes. I personally find the cheesecloth easier to twist the loose end then squeeze, having a medical condition with my hands makes it harder. I hope this works well and you enjoy Michelle!

  4. They look so good Diane and remind me of when my father used to make potato pancakes … once every Summer, he did the whole project himself (except the dishes) and would grate the potatoes, fry them in the electric frying pan outside on a table under the patio roof. They were crispy just like that and some applesauce on the side. Yum!

      • Well we did have a grill in the backyard, but not a large one, just the old-fashioned style of BBQ grill … he would cook brats on it … my mom would be inside cooking the saurkraut to put on the brats/buns, but those potato pancakes were an entire Sunday affair. They were crispy and very good. You have a good memory Diane!

      • Yes, the cooking part was good … he used to eat that pickled herring from the store that my mom bought for him and told him we wouldn’t fight him for it. 🙂

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