There’s nothing quite like the satisfying crunch of perfectly golden, crispy hash browns. This recipe for crispy hash browns for two delivers that restaurant-quality texture and flavor right from your own kitchen — without the fuss or grease overload. Made with just a few simple ingredients, these hash browns are crispy on the outside, soft and tender on the inside, and the perfect size for a cozy breakfast or brunch for two. Whether you’re pairing them with eggs and bacon, stacking them alongside fluffy pancakes, or serving them with fresh fruit for a lighter start, these hash browns are sure to become your go-to breakfast potato recipe.
The secret to getting that signature crisp? Properly draining and drying the potatoes before they hit the pan, and cooking them in just the right amount of oil or butter over medium heat. This method ensures they fry up beautifully golden without becoming greasy. I also share tips for seasoning your hash browns to perfection — from classic salt and pepper to adding garlic powder, smoked paprika, or fresh herbs for extra flavor.
In just about 30 minutes, you can go from raw potatoes to a plate of irresistible, crunchy hash browns that are perfect any time of year. They’re easy enough for a lazy Saturday morning but delicious enough to impress guests at your next weekend brunch. Once you try this method, you’ll never want to settle for soggy diner hash browns again.
The BEST hash browns EVERY time (for two)
Course: Breakfast, For Two, Small Batch, Small Plates, Uncategorized4
servings15
minutes10
minutesIngredients
2 large russet potatoes
Oil and butter (about 2-3 Tbsp of butter and 2-3 Tbsp oil divided)
Seasoning options: salt, pepper, garlic powder, onion powder, paprika, rosemary, etc.
Directions
- Shred your washed potato on a grater and allow the shreds to fall into a bowl of water. (skins on is fine)
- Strain the potato shreds from the bowl of water and lay in an even layer on paper towel to soak up the excess. Replace the paper towel layer if it is so wet that it tears. Allow to air dry for several minutes.
- Melt half of the butter over medium heat in a large skillet pan. Add in a generous pour of oil, not enough to create a pool but enough that the entire bottom of the pan is oiled.
- Add the potato shreds to the pan and pat down lightly, add the lid and cook undisturbed for 5-6 minutes until you can see that the edges are browning nicely. Packing the shreds down should also help it form into a patty of sorts.
- Flip hash browns: everyone has a different method so do what works for you, but I find that this one works well for me EVERY time. Get out a cutting board that is larger than the size of your pan, slide the hash browns out of the pan onto the cutting board so that the cooked side is face down. Return the pan to the burner, add the rest of the butter and more oil if needed. Then carefully flip the cutting board FACING AWAY FROM YOU so that the hash brown “patty” falls into the pan. It is essential it faces away from you so you do not get hot oil burns, that would be no fun in the morning (or anytime.)
- Once the hash browns are returned to the pan, add your desired seasonings and return the lid to cook for 5-6 minutes until nicely browned and crisp.
- Serve and enjoy!
Notes
- The amount of oil is crucial to this recipes success. If you don’t normally cook with much, it may feel wrong but what you don’t see at the restaurants is the amount they use to deliver these perfectly crisp hash browns to your table.
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