Crispy Skillet Hash Browns

A deeply golden, shatteringly crisp skillet hash brown with a tender center — russet potatoes, thorough moisture removal, moderate heat, and a little butter after flipping for extra flavor.

Contributor: Uncle Darin

Prep

15 min

Cook

18–22 min

Temp

Stovetop / Medium heat

Yield

4 servings

Ingredients

4 medium russet potatoes, about 1¾ pounds
1 teaspoon kosher salt, plus more for serving
3 tablespoons neutral oil, such as vegetable, canola, avocado, or peanut oil
1 tablespoon butter
Additional neutral oil, if needed
Ketchup, for serving, optional

Instructions

1
Peel the potatoes, then grate them using the large holes of a box grater. Transfer the shredded potatoes to a large bowl.
2
Sprinkle the potatoes with 1 teaspoon kosher salt and toss well. Let them stand for 5–10 minutes so the salt can draw out excess moisture.
3
Transfer the potatoes to the center of a clean flour sack towel. Gather the towel around them, then twist and squeeze firmly until almost no liquid comes out.
4
Heat 3 tablespoons neutral oil in a 10-inch nonstick skillet over medium heat. When the oil is shimmering and produces a gentle sizzle when a strand of potato is added, spread the potatoes evenly in the skillet. Press them into a compact layer and tuck in the edges.
5
Cook for 8–10 minutes, occasionally swirling the hash brown in the skillet to encourage even browning. Do not flip until the underside is deeply golden, crisp, and releases easily from the pan.
6
Place a plate slightly larger than the skillet over the top. Holding the plate securely against the skillet, carefully invert the hash brown onto the plate. Return the empty skillet to medium heat and add the butter, along with a little additional neutral oil if the skillet looks dry. Once the butter has melted and begins to foam, slide the hash brown back into the skillet with the uncooked side facing down.
7
Cook for another 8–10 minutes, until the second side is deeply golden and crisp and the potatoes are tender in the center. Slide onto a serving plate, season immediately with additional kosher salt, and serve hot with ketchup, if desired.

Tips & Variations

Add Onion – Mix ¼ cup finely grated or very thinly sliced onion into the dried potatoes before cooking. Squeeze excess moisture from the onion first so it does not soften the crust.
Cheesy Hash Browns – Sprinkle ½ cup shredded sharp cheddar over the cooked side immediately after flipping. Cover the skillet briefly near the end of cooking so the cheese melts.
Season It Your Way – Add black pepper, garlic powder, smoked paprika, or seasoned salt to the potatoes after squeezing them dry. Avoid adding wet seasonings before cooking.
Individual Hash Browns – Divide the potatoes into four smaller portions instead of making one large potato cake. Smaller hash browns are easier to flip and provide more crisp edges.
Crispy Herb Hash Browns – Add 1 tablespoon finely chopped chives or green onions to the potatoes after squeezing them dry. Keep the amount modest so the potatoes still crisp well.

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