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How to Make Crispy Shredded Hashbrowns

Prep Time 15 mins
Total Time 35 mins
Servings 4 servings

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A simple step-by-step tutorial on how to make CRISPY shredded hashbrowns! The perfect addition to your weekend breakfast 🙂

crispy shredded hashbrowns on white plate with bacon

How do you guys like your hashbrowns? Shredded or cubed?

For me? I like them (LOVE them) both ways! It really just depends on my mood and what I’m eating them with. It also depends where I’m getting them and if I know that they’re going to be golden and crispy, or if they’re going to resemble warm, pale, shredded potatoes.

Growing up, we didn’t ever have shredded hashbrowns. But when I grew up and got out on my own, and found a boyfriend who liked breakfast and brunch as much as I did, I was able to experiment a little with my breakfast options. And so my love of (crispy!) shredded hashbrowns began.

pile of crispy hashbrowns on white plate with two pieces of bacon and blue towel underneath

I took a few photos along the way to give you a visual, so I’m going to give a quick overview of a few of my best tips and tricks here (be sure to read the full recipe for full instructions):

peeled whole potatoes in pot with water
  • Use Russet potatoes for the best results
  • Start with your potatoes in cold water, covering your potatoes completely (more than is shown in the picture)
whole peeled cooked potatoes in bowl ready to shred
  • Don’t overcook your potatoes! They shouldn’t be completely cooked through. Cook too long and they’ll get mushy when you cook them the second time.
  • Refrigerate until really, completely cold all the way through. You’re going to need to prep in advance of your meal. Keep your potatoes in the fridge up to 24 hours before cooking (you’ll need to refrigerate at least 3 hours).
par cooked shredded potatoes in white bowl
  • Use a large grater to shred your cold potatoes — you don’t want them too fine!
  • Make sure the oil in the pan is really hot before adding your potatoes — this will help keep the potatoes from absorbing it and will give you that great crispy exterior.
crispy shredded hashbrowns with crispy bacon on white plate landscape image
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How to Make Crispy Shredded Hashbrowns

A simple step-by-step tutorial on how to make CRISPY shredded hashbrowns! The perfect addition to your weekend breakfast ? thereciperebel.com
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Cuisine American
Course Breakfast, Side Dish
Servings 4 servings
Calories 219cal

Ingredients

  • 3-4 medium Russet potatoes peeled (or leave the peel on if you want)
  • 3 tablespoons canola oil
  • 1/2 teaspoon seasoning salt I use Lawry’s

Instructions

  • Place potatoes in a large pot and cover with cold tap water (so that the potatoes are completely covered). Bring to a boil and cook for 10 minutes, until just slightly softened.
  • Drain and place in a bowl. Cover with plastic wrap and refrigerate at least 3 hours or up to 24 hours (until they are cold all the way through!).
  • Shred potatoes using a large grater. (*Squeeze out excess moisture with a paper towel if necessary — any water in the potatoes will keep them from getting crispy)
  • Heat canola oil in a heavy skillet (I like cast iron for this) over medium heat. Add potatoes to skillet and season with seasoning salt. Cook until golden brown, stirring as little as possible (stirring interrupts the browning process).
  • Taste and adjust seasoning if desired.

Nutrition Information

Calories: 219cal | Carbohydrates: 28g | Protein: 3g | Fat: 10g | Sodium: 298mg | Potassium: 666mg | Fiber: 2g | Vitamin C: 9.1mg | Calcium: 21mg | Iron: 1.4mg

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four image collage of how to make crispy shredded hashbrowns

Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. Shelby bear says

    If I wanted to, could I freeze them after I grate them? I’m not one for lots of prep in the morning. And I’m wondering if I made alot ahead of time. Thoughts?

    • Ashley Fehr says

      I haven’t had as much luck freezing them, but you definitely can! You just have to drain them really well and squeeze dry or they won’t get crispy.

  2. Cyndi - My Kitchen Craze says

    I love this recipe. As in I have to make it this weekend for the family. I’m with you when I can eat hash browns any way they come, but it totally depends on the mood. Sometimes you just want some good ole shredded hash browns with your over medium eggs. Can’t wait to try these!

  3. marcie says

    I love my hashbrowns grated and extra crispy! This is such a great tutorial, Ashley, and you’re making me realize it’s been way too long since I’ve made them — that definitely needs to change! And thank you for linking up my mini hashbrown quiches. 🙂

  4. Dorothy Dunton says

    Hi Ashley! We love all kinds of potatoes but if I want hashbrowns they have to be crispy! Here in the South sliced potatoes are called American fries and cubed fried potatoes are Southern fried – why I don’t know. 🙂

  5. ColleenB. says

    Love hash brown potatoes with a little diced green bell pepper and onion.
    I take it that you don’t have to squeeze out any excess moisture from the potatoes before frying?

    • Ashley Fehr says

      Hi Colleen! The green pepper and onion would be awesome additions! If you find there is a lot of excess moisture I would definitely squeeze it out as the liquid would keep them from getting crispy — I didn’t have any to squeeze out of mine. I will make a note in the recipe! Thanks!

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