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Hash browns served on a cast iron skillet with two fried eggs on the side

How to Make Hash Browns the RIGHT Way

Looking for a recipe for hash browns that don't taste like raw potato? Look no further. These hash browns are crispy on the outside yet perfectly cooked on the inside.
Course Breakfast
Cuisine American
Keyword Breakfast
Prep Time 10 minutes
Cook Time 15 minutes
Boil Time 10 minutes
Total Time 35 minutes
Servings 6 people
Calories 216kcal
Author Erica Walker



  • Scrub potatoes (no need to peel or remove brown spots) and place in stockpot.
  • Cover the potatoes with cold, salted water then bring to a boil.
  • Boil for about 10 minutes.
  • Drain and rinse potatoes with cold water until easy to handle. Remove any bruised or brown spots with a knife. 
  • Using a box shredder or food processor, shred potatoes.
  • Melt butter in a large skillet or griddle over medium-heat (on the griddle we did 350-degrees). 
  • Place potatoes evenly over the butter and cook until a golden-brown crust forms on the bottom (5-7 minutes). Flip potatoes and cook until crust forms on the other side. 
  • Remove from heat and serve immediately.



Calories: 216kcal | Carbohydrates: 33g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 80mg | Potassium: 769mg | Fiber: 2g | Sugar: 1g | Vitamin A: 245IU | Vitamin C: 10.5mg | Calcium: 26mg | Iron: 1.6mg