Is there anything more comforting than that satisfying crunch of golden brown hashbrowns next to your bacon and eggs? These Crispy Classic Hashbrowns (Diner Style) are the breakfast side dish that never disappoints.
Forget the frozen bags—this homemade version starts with simple russet potatoes, cooked to crispy perfection in a hot skillet with just butter or oil, salt, and pepper. The trick? Removing excess moisture and leaving the hashbrowns undisturbed long enough to develop that crave-worthy crust.
Pair them with fried eggs, pancakes, sausage, or enjoy them on their own. They’re simple, iconic, and downright delicious.
Required Equipment
- Box grater or food processor with shredding disc
- Large bowl
- Clean kitchen towel or cheesecloth
- Nonstick or cast iron skillet
- Spatula
- Paper towels
- Measuring spoons
Crispy Classic Hashbrowns (Diner Style)
Servings: 3
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients
- 2 medium russet potatoes, peeled
- 2 tbsp butter or neutral oil (canola, avocado, or vegetable)
- ½ tsp salt
- ¼ tsp freshly ground black pepper
Instructions
- Shred the potatoes: Use a box grater or food processor to shred the peeled potatoes. Place immediately into a large bowl of cold water to prevent browning and remove excess starch.
- Rinse and drain: Swish the potatoes in the water, then drain. Repeat with fresh water until it runs mostly clear.
- Dry thoroughly: Transfer the shredded potatoes to a clean kitchen towel or cheesecloth. Twist and squeeze out as much moisture as possible. This step is key for crispiness.
- Preheat skillet: Heat 1 tablespoon of butter or oil in a large nonstick or cast iron skillet over medium-high heat until hot and shimmering.
- Add potatoes: Spread the shredded potatoes evenly into the skillet in a single layer. Press down lightly with a spatula. Season with salt and pepper.
- Let it crisp: Cook undisturbed for 5–7 minutes, until the underside is deep golden brown and crispy.
- Flip and finish: Flip the hashbrowns in sections or as a whole, add the remaining butter/oil, and cook the second side for another 5–6 minutes until crisp and golden.
- Drain and serve: Transfer to a paper towel-lined plate to absorb any excess oil. Serve hot with your favorite breakfast fixings.
Notes
- Want extra crunch? Use clarified butter or a mix of oil + butter to increase browning.
- No russets? Yukon Golds work too but will be slightly creamier, less crispy.
- Add flavor: Try mixing in finely chopped onions, garlic powder, or paprika before cooking.
- Use a wide spatula for easier flipping and to keep the crust intact.
Storage & Reheating Crispy Classic Hashbrowns
- Fridge: Store cooled hashbrowns in an airtight container for up to 3 days.
- Reheat: Re-crisp in a hot skillet or toaster oven. Avoid the microwave for best texture.
- Freezing: Freeze cooked hashbrowns in a single layer, then store in freezer bags for up to 2 months.
Serving Suggestions
- Serve alongside scrambled eggs, omelets, or fried eggs
- Add bacon or sausage and toast for a full plate
- Top with hot sauce, ketchup, or garlic aioli
- Layer into a breakfast burrito or sandwich
These Crispy Classic Hashbrowns bring true diner flavor to your home kitchen—crispy, golden, and perfectly seasoned. With just a few ingredients and one skillet, they turn any breakfast into something memorable.
Give them a try this weekend and let me know how golden you like them.
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Crispy Classic Hashbrowns (Diner Style)
These Crispy Classic Hashbrowns are shredded russet potatoes pan-fried until golden brown and crunchy on the outside, with a tender inside. A perfect, simple breakfast side dish—just like at your favorite diner.
Ingredients
Instructions
- Shred the potatoes: Use a box grater or food processor to shred the peeled potatoes. Place immediately into a large bowl of cold water to prevent browning and remove excess starch.
- Rinse and drain: Swish the potatoes in the water, then drain. Repeat with fresh water until it runs mostly clear.
- Dry thoroughly: Transfer the shredded potatoes to a clean kitchen towel or cheesecloth. Twist and squeeze out as much moisture as possible. This step is key for crispiness.
- Preheat skillet: Heat 1 tablespoon of butter or oil in a large nonstick or cast iron skillet over medium-high heat until hot and shimmering.
- Add potatoes: Spread the shredded potatoes evenly into the skillet in a single layer. Press down lightly with a spatula. Season with salt and pepper.
- Let it crisp: Cook undisturbed for 5–7 minutes, until the underside is deep golden brown and crispy.
- Flip and finish: Flip the hashbrowns in sections or as a whole, add the remaining butter/oil, and cook the second side for another 5–6 minutes until crisp and golden.
- Drain and serve: Transfer to a paper towel-lined plate to absorb any excess oil. Serve hot with your favorite breakfast fixings.
Equipment
- Box grater or food processor with shredding disc
- Large bowl
- Clean kitchen towel or cheesecloth
- Nonstick or cast iron skillet
- Spatula
- Paper towels
- Measuring spoons
Nutrition Facts
Nutrition Facts
Servings 3
Serving Size 1 portion
- Amount Per Serving
- Calories 213kcal
- % Daily Value *
- Total Fat 15.3g24%
- Saturated Fat 9.3g47%
- Cholesterol 40mg14%
- Sodium 395mg17%
- Potassium 540mg16%
- Total Carbohydrate 24.7g9%
- Dietary Fiber 3g12%
- Sugars 1g
- Protein 3g6%
- Vitamin A 420 IU
- Vitamin C 14 mg
- Calcium 30 mg
- Iron 1.3 mg
- Vitamin D 6 IU
- Vitamin E 0.8 IU
- Vitamin K 6 mcg
- Thiamin 0.2 mg
- Riboflavin 0.06 mg
- Niacin 2.6 mg
- Vitamin B6 0.35 mg
- Folate 30 mcg
- Vitamin B12 0.1 mcg
- Biotin 4 mcg
- Pantothenic Acid 0.6 mg
- Phosphorus 110 mg
- Iodine 4 mcg
- Magnesium 35 mg
- Zinc 0.5 mg
- Selenium 2 mcg
- Copper 0.15 mg
- Manganese 0.3 mg
- Chromium 3 mcg
- Molybdenum 14 mcg
- Chloride 390 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Want extra crunch? Use clarified butter or a mix of oil + butter to increase browning.
- No russets? Yukon Golds work too but will be slightly creamier, less crispy.
- Add flavor: Try mixing in finely chopped onions, garlic powder, or paprika before cooking.
- Use a wide spatula for easier flipping and to keep the crust intact.
