The Best Crispy Hash Browns

5 from 1 vote

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!

Prep Time15

Cook Time15

Total Time30

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 227kcal

Author: Vincent DelGiudice

Cost: $10

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

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.
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.
Adding the bacon drippings after you flip the hash browns will help get the bottom side nice and crispy too.

Nutrition