Perfectly Crispy Hash Browns That Stay Golden and Fluffy

You can’t have a classic American breakfast without hash browns. I love them when the exterior is light and crispy while the center stays soft and fluffy.

I didn’t grow up on American-style breakfasts. Mornings were either Mexican pastries (my dad’s choice) or a traditional Korean breakfast (my mom’s preference). That meant orejas and conchas on some days, or mulbap (rice with water), kimchi, or leftovers from dinner the night before.

It wasn’t until my late twenties that I began making American-style breakfasts for myself—and I’d been missing out. Maybe it was the hangover the first time I paired crispy hash browns with runny eggs, ketchup, and Tabasco, but the combination felt like heaven on a plate. That contrast of a runny yolk with crunchy potato and tangy condiments won me over.

I prefer my hash browns to have a delicate, airy crisp on the outside and a slightly thicker, tender interior with soft, fluffy bits of potato shreds. Below I’ll explain how to get that texture, plus notes if you’d rather make them thin and crispy all the way through.

Equipment needed:

• Cheese grater – use one with coarse holes for nicely shredded potatoes.
• Salad spinner – great for removing moisture quickly. If you don’t have one, a cheesecloth or firm paper towel squeezing works too.
• Skillet or griddle – cast iron or non-stick is ideal. Stainless steel can work if you preheat it properly: heat the pan until water droplets bounce, then reduce the heat before adding oil so food releases more easily.

How to make them

Step 1: Peel your russet potatoes and shred them with a coarse grater.

Step 2: Rinse the shredded potatoes in cold water. The cloudy suds you see are starch, not soap. How much starch you wash out affects the final texture: rinsing thoroughly yields lighter, crispier hash browns with a very fluffy interior, while a quick rinse leaves some starch to help the potatoes bind and makes flipping easier. No rinse at all tends to produce a grey, mushy, oily result.

Thoroughly rinsed potatoes: lighter and airier but trickier to flip. Lightly rinsed potatoes: easier to handle with good texture. No rinse: avoid for best results.

Step 3: Remove as much moisture as possible. For evenly crispy hash browns, squeeze out the water thoroughly—use a salad spinner if you have one, or press the potatoes in a cheesecloth or between paper towels until mostly dry.

Step 4: Season the shredded potatoes with onion powder and/or garlic powder to taste. I usually use only onion powder for breakfast potatoes. Do not add salt yet; salt pulls moisture out of the potatoes and prevents proper crisping.

Step 5: Heat a large skillet or griddle over medium-high, add a generous amount of oil, and spread the potatoes evenly. For a soft, fluffy center spread a thicker layer. For thin and crispy hash browns spread them thin and press down firmly. Lightly season with salt and pepper after spreading the potatoes so you can judge seasoning while they cook.

Step 6: When the edges begin to brown, use two spatulas to divide the hash browns into smaller sections by pressing down and gently pulling apart. This makes flipping easier if you started with one large mass.

Step 7: Add bacon fat or additional oil around the edges of the potatoes for flavor and extra crisping. If using bacon fat, adjust added salt carefully since the fat contributes saltiness.

Step 8: Flip the hash browns after adding the fat or oil. Thicker hashes or those rinsed thoroughly of starch may be fragile; use two spatulas to support them and don’t worry if pieces break—reshape and keep cooking until even and golden.

Step 9: Lightly season with salt and pepper to taste and remove from heat when the bottom is nicely crisped. Serve immediately for the best texture.