Hash browns


Easy recipe for the crispiest shredded hash browns you've ever made! Soft on the inside, crispy on the outside, pure love.

25 minutes 4 people Side dishes
Hash browns


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  • 10 medium-sized waxy potatoes
  • 1 onion
  • 1 tablespoon plain flour
  • 1/2 teaspoon cayenne pepper
  • salt and pepper to taste
  • dairy butter
Hash browns ingredients
↑ click on the photo to enlarge

Kitchen equipment

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  • Large skillet
  • Potato peeler
  • Grater
  • Large bowl
  • Spatula


25 minutes 4 people Side dishes

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Preparing hash browns -- 10 minutes

PEEL each potato using the potato peeler. GRATE each potato and squeeze as much liquid from the potatoes and transfer the grated potato into the large bowl. FINELY dice the onion.

MIX the grated potatoes, diced onion, 1/2 teaspoon cayenne pepper and 1 tablespoon of plain flour together. Season with some salt and pepper. 

Hash browns
Hash browns

Frying the hash browns -- 15 minutes

Add some dairy butter to the large skillet and put it on medium-high heat. Using your hands, form a ball. When the butter has melted, add each potato ball to the hot skillet.

Flatten using a spatula, or any other flat surface. Bake each side until golden brown (see photo). Serve immediately. In America, hash-browns usually are served for breakfast and are made with fully cooked potatoes, originally chopped, now often grated.

In Switzerland, rosti are served for dinner or a country breakfast, are considered peasant fare and are made with partially cooked potatoes. In France, potatoes dauphin are served only for dinner, usually with grilled meats or poultry, and the potatoes are used raw.

In Germany, they usually add eggs to make it more of a solid hash brown, called "Riefkuchen" or "Reibekuchen". We find it quite interesting to see how many hash brown adaptations there is world-wide.

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