Crispy Shredded Hash Browns

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These Crispy Shredded Hash Browns are easy to make with simple ingredients, and are the perfect addition to your breakfast plate! The potatoes are seasoned and fried in a cast-iron skillet for the ultimate crisp! 

stack of hash browns and eggs on a plate

This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read the full disclosure here.

We love a good crispy hash brown for breakfast, lunch, dinner, or even as a fun snack. My family and I have been trying not to eat as many potato chips lately, and these have been the perfect replacement. They are the perfect mix of soft and tender on the inside and crispy and crunchy on the outside. And because this recipe is super easy to make, in no time we have a plate filled with crunchy and delicious hash browns. 

You can serve them with a side of scrambled eggs, turkey or beef bacon, and green onions, or as a snack with ketchup or sour cream.  

Tips for Making the Perfect Shredded Hash Browns

All ingredients, measurements, and instructions are in the recipe card at the bottom of this post.

crispy hash browns ingredients

Use Russet potatoes. They are the best potatoes to use for hash browns because they have a neutral but very potatoey flavor and they get really crispy when fried. Waxy potatoes like red potatoes or Yukon golds have a slightly sweet flavor and won’t get as crispy.

Use homemade ghee or good-quality vegetable oil that has a high smoke point. You want your potatoes to get really crispy, and you don’t want the oil to burn in the process. 

A cast iron skillet is best. There’s something about a good ole cast iron skillet that will make all of your food crispier, and these shredded hash browns are no exception! They are hands down crispier in tn a cast iron skillet than a stainless steel one. I used an 8-inch skillet for this recipe.

Use a good quality box grater or this Kitchen aid Shredder Attachment – it’s a game changer! One of the things that can deter me from making anything that involves shredded potatoes is having to shred them.

It takes about 5 minutes and the whole process is pretty much effortless. For this recipe, I used the smallest size in the pack and it produced longer strands than the handheld grater which helps the hash browns to stay together better.

Season your potatoes. The potatoes are seasoned with salt, freshly ground black pepper, garlic powder, and cayenne pepper. Grated onions would also be a great addition!

top view of breakfast potatoes with eggs and bacon on a plate

Recommended Tools

Kitchen aid shredder attachment

Small cast iron skillet (8 inches)

Plastic cup measurements

Large mixing bowl

Kitchen strainer

stack of hashbrowns on a plate

Looking For More Breakfast Recipes?

Crispy Breakfast Potatoes with scrambled eggs

Turkey Breakfast Sausage Patties

Lamb Breakfast Sausage Patties

Beef Breakfast Sausage Patties

Chicken Sausage Gravy with buttermilk biscuits

Easy Fluffy Buttermilk Pancakes

Nourishing Oatmeal bowl with fresh raspberries

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stack of hash browns and eggs on a plate

Crispy Shredded Hash Browns

These Crispy Shredded Hash Browns are easy to make with simple ingredients, and are fried in a cast-iron skillet for the ultimate crisp! Serve with scrambled eggs, turkey bacon, and green onions for a delicious breakfast.
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Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 3 - 4 hash brown patties
Calories: 234kcal
Cost: $5



  • 1.5 lb russet potatoes 3 medium potatoes, peeled and shredded
  • 1 large egg beaten
  • 3 ½ tablespoons flour
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • teaspoon garlic powder
  • teaspoon cayenne pepper
  • Ghee or vegetable oil for frying


  • Green onions for garnish
  • Ketchup or sour cream for serving


  • Rinse the shredded potatoes with cool water, then allow them to drain in a strainer for a few minutes.
  • To a large bowl add drained potatoes, flour, salt, ground black pepper, garlic powder, and cayenne pepper, then mix to coat. Stir in 2 - 3 tablespoons of the beaten egg. You don't want to add too much egg, just enough so that your hash browns will stick together.  
  • Preheat a small 8-inch cast-iron skillet on medium-high heat with 3 tablespoons of ghee or vegetable oil. Add ½ cup of the potato mixture into the hot oil, gently pressing the potatoes down evenly. Cook until it's very golden brown on the bottom and the potatoes start to pull away from the edges of the skillet (5 - 7 minutes), then flip to cook the other side until it is very crispy and brown as well (3 - 5 minutes). Add more oil as needed.
  • Repeat and fry the rest of the hash browns. 
  • Serve with scrambled eggs and turkey bacon. Enjoy!


Mix the potatoes with the flour before you add the egg so the egg doesn’t clump together.
This recipe can be easily doubled or tripled
Makes 3 - 4 hash brown patties


Calories: 234kcal | Carbohydrates: 48g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 420mg | Potassium: 983mg | Fiber: 3g | Sugar: 2g | Vitamin A: 118IU | Vitamin C: 13mg | Calcium: 41mg | Iron: 3mg

All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.

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