Crispy Hash Browns Onions

I used to think hash browns only came from diners until a friend showed me how easy they were to make at home. The smell of butter hitting the hot pan still reminds me of Sunday mornings when I'd stand at the stove, flipping golden patties while coffee brewed. There's something satisfying about the sizzle and the way the edges turn dark and crispy. Once I nailed the technique, I never looked back.

I made these for my sister one morning after she'd had a rough week, and she sat at the counter eating them with her hands, barely saying a word. When she finally looked up, she just said, keep making these. That's when I realized hash browns weren't just breakfast—they were comfort you could hold.

Ingredients

• Russet potatoes: Their high starch content makes them the crispiest option, just make sure to squeeze out every drop of water or they'll steam instead of fry.
• Yellow onion: Adds sweetness and depth as it caramelizes alongside the potatoes, don't skip this or you'll miss half the flavor.
• Salt and black pepper: Season generously because potatoes can taste flat without enough seasoning.
• Smoked paprika: Optional but it adds a subtle warmth and a hint of smokiness that makes people ask what your secret is.
• Butter and vegetable oil: The butter gives flavor while the oil prevents burning, using both is the key to getting that deep golden crust.

Instructions

Prep the potatoes:

Grate the potatoes and immediately wrap them in a clean kitchen towel, twisting hard to wring out the moisture. You'll be surprised how much liquid comes out, and this step is what makes them crispy instead of soggy.

Mix it all together:

Toss the grated potatoes with the chopped onion, salt, pepper, and paprika in a large bowl. The onion should be evenly distributed so every bite has a little sweetness.

Heat your pan:

Melt 2 tablespoons of butter with 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Wait until the butter stops foaming before adding the potatoes.

Form the first batch:

Add half the potato mixture to the skillet and press it down firmly with a spatula into an even layer. Resist the urge to move it around, let it sit undisturbed so the bottom can get golden and crisp.

Cook until golden:

Let it cook for 5 to 7 minutes without touching it, you'll know it's ready when the edges start to brown and you can smell that buttery, toasted aroma.

Flip and finish:

Carefully flip the hash browns in sections if needed, add another tablespoon each of butter and oil around the edges, and cook the second side until it's just as crispy. It should release easily from the pan when it's done.

Repeat and serve:

Transfer the cooked hash browns to a paper towel-lined plate and repeat with the remaining mixture. Serve them hot, straight from the pan if you can.

Save

One winter morning I made a double batch and set them on the table with sour cream and chives, and my kids devoured them before I even sat down. My youngest looked up and said, this is better than McDonald's, and honestly, that might be the highest compliment I've ever received.

Serving Suggestions

These hash browns are incredible topped with a runny fried egg so the yolk spills over the crispy edges. I also love them alongside bacon and toast for a full breakfast spread, or served under seared salmon for dinner. Sometimes I'll add a dollop of sour cream and a sprinkle of fresh chives, and suddenly they feel fancy enough for guests.

Storage and Reheating

Leftovers keep in the fridge for up to three days in an airtight container, though they're never quite as crispy. To reheat, I skip the microwave and use a hot skillet with a little oil to bring back some of that crunch. You can also freeze cooked hash browns and reheat them straight from frozen in a 400-degree oven for about 15 minutes.

Variations and Swaps

If you want a creamier texture, swap the russets for Yukon Golds, though you'll sacrifice a bit of crispiness. For a vegan version, just use all vegetable oil instead of butter and they'll still taste amazing. I've also added shredded cheddar or diced jalapeños to the mix when I'm feeling adventurous, and both were hits.

• Try adding a pinch of garlic powder or onion powder if you want even more savory depth.
• Use sweet potatoes instead of russets for a slightly sweeter, colorful twist.
• Top with crumbled bacon, green onions, or even a drizzle of hot sauce for extra flavor.

Save

There's nothing like the sound of hash browns sizzling in butter on a quiet morning. Make them once and you'll understand why I keep a bag of potatoes on hand at all times.

Recipe FAQs

→ How can I make the hash browns extra crispy?

Ensure to squeeze out as much moisture as possible from the grated potatoes using a clean towel before cooking. Using a combination of butter and oil in a hot skillet also helps achieve a crispy texture.

→ Can I use a different type of potato?

Yes, Yukon Gold potatoes can be used for a creamier texture, though russet potatoes are preferred for crispiness.

→ Is it necessary to use both butter and oil?

Using both butter and oil helps with flavor and crispiness, but you can adjust quantities or substitute entirely with oil for dietary preferences.

→ What are some good toppings or accompaniments?

These hash browns pair well with sour cream, chopped chives, or a fried egg on top for added flavor and texture.

→ Can this be made dairy-free?

Yes, replace butter with additional vegetable oil to omit dairy while maintaining crispiness.