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    Home » Recipes » Italian Inspired Breakfast

    The Best Crispy Hash Browns

    Published: Jan 15, 2023 · Modified: Jul 24, 2024 by Vinny · This post may contain affiliate links · 1 Comment

    Jump to Recipe Print Recipe

    The BEST Crispy Hash Browns are worth a little extra work to spice up your breakfast in the morning! These are extra crispy and finished in bacon grease for a salty savory side!

    Make your breakfast a million times better by adding these to a sandwich like The Italian Breakfast Sandwich or Peppers and Eggs Sandwich.

    Crispy fried hashbrowns. on a plate.

    Looking for more breakfast sides to try? Make our EASY Ricotta Bruschetta or Mascarpone Toast with Lox.

    Jump to:
    • Why this Recipe
    • Ingredient Notes and Substitutions
    • How to make Crispy Hash Browns
    • Pro-Tips
    • Recipe FAQs
    • More Delicious Breakfast Recipes
    • 📖 Recipe
    • Reviews

    Why this Recipe

    Are you looking for crispy?

    Hash browns are such an easy recipe to make and for some reason, I spent most of my life not eating them. All hash browns are not created equally though. Some are soft and stringy, while others are crunchy and crispy. No shade at softer hash browns but they're just not for me.

    This recipe yields very crispy diner-style hash browns seasoned perfectly with garlic and paprika and finished with bacon grease. It's the perfect addition to a spectacular brunch with eggs and Lemon Ricotta Blueberry Pancakes.

    Ingredient Notes and Substitutions

    Ingredients for the recipe.

    Potatoes. I use Yukon gold potatoes because they aren't as starchy as russet potatoes. Even though russet potatoes are the quintessential hash brown potato, I don't like the way that they stay kind of stringy in hash browns. Yukon golds tend to be creamier and will sort of melt into each other even when they are crispy.

    *Please see more notes about ingredients below in the recipe card.

    How to make Crispy Hash Browns

    Peeling potatoes over cutting board.

    Step 1: Rinse and peel the potatoes.

    Grating potatoes on cheese grater.

    Step 2: Grate potatoes on the largest hole of your grater.

    Rinsing the potatoes in colander.

    Step 3: Place the potatoes in a colander and rinse thoroughly for 2-3 minutes. The water should run clear.

    Drying potatoes in cheese cloth.

    Step 4: Place your potatoes in a cheesecloth and squeeze all the water out of them. The drier the better. You can use paper towels if necessary.

    Frying potatoes in a flat layer in the frying pan.

    Step 5: Bring a large saucepan to medium heat. Add olive oil. Lay the potatoes out in a single thin layer. You'll need to do 2 batches.

    Layer of hash browns, seasoned with paprika, garlic powder, and salt.

    Step 6: Season the hash browns with paprika, garlic powder, salt, and pepper. Let them fry for 5-8 minutes until you see the edges start to crisp up. Do not touch them.

    Hash browns flipped over in pan and crispy.

    Step 7: Flip the hashbrowns over, add 2 tablespoon of butter or bacon grease, and fry for another 5 minutes. Season again with salt. Then remove from the heat.

    Pro-Tips

    1. It is essential to dry potatoes with a cheesecloth or paper towels after you grate them to get a crispy finish. The more moisture in the potatoes, the soggier they will be.
    2. Once you lay the layer of potatoes on the pan, do not touch them under any circumstance. Let them crisp up. Look for the edges to turn golden brown before you flip them. 
    3. Adding the bacon drippings after you flip the hash browns will help get the bottom side nice and crispy too. 
    Crispy fried hash browns. on a plate.

    Recipe FAQs

    Do you have to use bacon grease in hash browns?

    No, you can use butter or olive oil to fry the hashbrowns. Animal fat tends to give you the crispiest hashbrowns though.

    How do you reheat hashbrowns so they stay crispy?

    In a pan on medium-high heat, lightly cover the pan in olive oil. Place your hash browns in there without moving it. Let it fry for a few minutes then flip it.

    How do you make crispy hash browns not soggy?

    Drying out the potatoes is the most important step in getting crispy hash browns. Then fry at a higher heat and don't add the potatoes to the pan until the oil is hot. Once the potatoes are on the pan, don't touch them until the edges crisp up.

    More Delicious Breakfast Recipes

    • eggs and lentils for breakfast with sliced avocado
      Eggs and Lentils for Breakfast
    • italian breakfast sandwich
      The Italian Breakfast Sandwich
    • Peppers and eggs sandwich with mozzarella and pancetta on Italian Bread.
      Peppers and Eggs Sandwich
    • Lemon ricotta blueberry pancakes covered with syrup with a dollop of ricotta on top.
      Lemon Ricotta Blueberry Pancakes

    Try our hash browns out let us know what you think! Leave a review below and share our recipe on Instagram! Just tag @vindelgiudice!

    📖 Recipe

    Crispy fried hash browns. on a plate.

    The Best Crispy Hash Browns

    Vincent DelGiudice
    The crispiest diner-style hash browns that are insanely crunch and light. They're perfect to serve on the side of your eggs or on a breakfast sandwich!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Total Time 30 minutes mins
    Course Side Dish
    Cuisine American
    Servings 4 servings
    Calories 227 kcal

    Equipment

    • 1 large saucepan
    • 1 cheese cloth
    • 1 collander

    Ingredients
      

    • 3 gold potatoes
    • ½ tablespoon salt
    • 1 teaspoon black pepper
    • ½ tablespoon paprika
    • 1 teaspoon cayenne
    • 2 tablespoon olive oil
    • 2 tablespoon bacon grease

    Instructions
     

    • Peel the potatoes. Grate them on the largest grating hole available. Then rinse potatoes until water runs clear. Dry thoroughly by squeezing the water out of the potato with a cheesecloth.
    • In a large pan, place 2 tablespoon of olive oil and bring to medium heat. Spread your potatoes evenly across the pan in a thin layer. Season with salt, pepper, paprika, and garlic powder. Leave the potatoes without moving for 5-8 minutes, or until golden brown. Look for the edges of the potatoes to crisp up.
    • Flip the hash browns and place 2 tablespoon of bacon grease on top of the mixture. Cook for another 5 minutes without mixing.
    • Remove and season with extra salt.

    Notes

    1. It is essential to dry potatoes with a cheesecloth or paper towels after you grate them to get crispy hash browns. The more moisture in the potatoes, the soggier they will be.
    2. Once you lay the layer of potatoes on the pan, do not touch them under any circumstance. Let them crisp up. Look for the edges to turn golden brown before you flip them. 
    3. Adding the bacon drippings after you flip the hash browns will help get the bottom side nice and crispy too. 

    Nutrition

    Calories: 227kcalCarbohydrates: 23gProtein: 3gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 7mgSodium: 1472mgPotassium: 567mgFiber: 3gSugar: 1gVitamin A: 642IUVitamin C: 26mgCalcium: 19mgIron: 1mg
    Tried this recipe?We'd love for you to Leave a Review!

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      EASY Ricotta Bruschetta
    • southwest burrito
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    Reader Interactions

    Comments

    1. Vinny

      June 30, 2024 at 10:54 am

      5 stars
      These are such crispy and delicious hashbrowns. They remind me of Long Island Diner hash browns. Hope you enjoy!

      Reply
    5 from 1 vote

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    Recipe Rating




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    Vinny in the Kitchen.

    Vinny DelGiudice, MS CCC-SLP

    My name is Vinny. I am an Italian-American home cook, a photographer, and previously, a speech pathologist specializing in swallowing and voice disorders. I share the recipes I grew up eating in my home and the recipes that I cook for my family. Always From Scratch is about cooking homemade meals and eating with family.

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