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Okay, so listen—today, I’m getting ready to show y’all how to make crispy, restaurant-style hash browns right from scratch. No frozen bag, no mystery—just fresh potatoes, a little bit of love, and some real-deal cooking that’s gonna wake the whole house up! And just so we’re clear… there’s a bonus twist at the end. I’m talking about waffle hash browns—yep, you heard that right!
You’ll want to check this one out.
Why You’ll Love These Hash Browns
These hash browns got everything you want in a breakfast side:
✔️ Golden and crispy on the outside
✔️ Tender and flavorful on the inside
✔️ Made with simple ingredients you already have
✔️ Can be customized and leveled up in so many ways
✔️ Bonus: Waffle iron hack takes it to the next level!
This is the kind of recipe that turns your weekend breakfast into something special. And once you’ve tried them like this? Frozen hash browns just won’t cut it anymore.
Ingredients
Here’s what you’ll need to get started:
For the Hash Browns:
- 3–4 russet potatoes, peeled and rinsed
- Cold water (for soaking)
- 1 small yellow onion, grated or finely diced
- ¼ of a bell pepper, finely diced (any color)
- 1–2 tablespoons olive oil (infused oil optional)
- 1 tablespoon unsalted butter
- Kosher salt and black pepper, to taste
- 1 slice of cheese (optional)
- Fresh chopped chives (optional garnish)
For the Waffle Hash Brown (Bonus):
- 1 egg
- Splash of water
- Pinch of kosher salt
- Additional sautéed onion and bell pepper
How to Make Restaurant-Style Hash Browns
Step 1: Prep the Potatoes
Start by peeling your potatoes. Once peeled, grab your grater and use the large holes—like you’re grating cheese. That size gives you the perfect texture for real hash browns.
As you shred them, place the potatoes right into a bowl of cold water. This does two things:
- Stops them from turning brown, and
- Pulls out excess starch, which helps get ‘em crispier.
Step 2: Rinse and Dry
Once all your potatoes are grated:
- Rinse them in a colander under cold water until the water runs clear.
- Place the shreds back in a clean bowl of cold water if you’re not cooking immediately.
- When you’re ready, drain them well, then pat them dry on paper towels or a clean kitchen towel.
💡 Pro Tip: The drier they are, the crispier they’ll get. Moisture is the enemy of golden-brown perfection.
Step 3: Grate Onion + Dice Bell Pepper
Grate one small onion on the fine side of your grater. This brings big flavor that melts right into the hash browns. If you prefer chunks, go ahead and finely dice instead.
Dice a small amount of bell pepper—about ¼ of one. Dice it fine enough that it releases flavor but still adds that pop of color and texture.
Step 4: Sauté the Veggies
In a large skillet or cast iron pan (mine’s 22 inches—great for a crowd!), heat up olive oil over medium heat.
Toss in the bell peppers first and sauté until just softened.
Skip the onions for now—since they’re finely grated, they’ll go in later.
Once the peppers are softened but still holding shape, remove and set aside.
Step 5: Dry the Potatoes Again
Back to the potatoes:
- Use a slotted spoon to transfer them from the water to a paper towel-lined surface.
- Spread them out and pat dry again.
The drier they are, the better your crunch will be.
Step 6: Cook the Hash Browns
Here’s where the magic happens.
- Melt 1 tablespoon butter in the same skillet.
- Stir in your grated onion, let it cook down just a little.
- Add your dried, shredded potatoes and spread them out evenly over the skillet.
- Season with salt and pepper.
- Cover the pan with a lid and cook over medium-high heat for about 5–7 minutes until the bottom is golden brown.
- Flip carefully and cook another 4–5 minutes on the other side.
Optional: Add a slice of cheese on top, cover, and let it melt for 30 seconds before removing from the pan.
Step 7: Serve and Garnish
Serve your golden brown hash browns with a sprinkle of fresh chives and your sautéed peppers on top. Add hot sauce, ketchup, or even sour cream if that’s your style.
Bonus Recipe: Waffle Iron Hash Browns
Got a waffle maker? Let’s take it up a notch.
- Preheat your waffle iron.
- Beat 1 egg with a splash of water and a pinch of salt.
- Lightly oil the waffle plates.
- Add a layer of shredded hash browns, then some sautéed peppers and onions, and drizzle the egg mixture right on top to bind it.
- Close the lid and cook until crispy golden brown.
Finish with a slice of cheese and some chives, and now you’ve got yourself a hash brown waffle that’s ready for toppings—or even a fried egg on top.
Tips for Perfect Hash Browns
- Use Russet potatoes. Their starch content is perfect for hash browns.
- Rinse and dry thoroughly. This is key to getting that crisp.
- Don’t overcrowd the skillet. Give them space to breathe.
- Cast iron works best. Holds heat evenly and gives you that perfect sear.
- Butter + oil = flavor and crisp. Use both for best results.
Variations
Mix it up with these fun add-ins:
- Shredded cheddar or pepper jack cheese
- Diced jalapeños for heat
- Crumbled cooked bacon
- Minced garlic or garlic powder
- Green onions instead of yellow
- Cajun seasoning
- Chopped spinach or kale
- Mushrooms
- Leftover pulled pork
- Topped with a sunny-side-up egg
Serving Suggestions
Pair your hash browns with:
- Classic eggs and bacon
- Breakfast sausage
- Avocado toast
- Fried chicken (Southern-style)
- Breakfast burritos
- Pancakes and syrup
- Breakfast sandwiches
- Gravy (for a hash brown skillet)
- Hot sauce and sour cream
- Smoked salmon and dill
Storage & Reheating
Store: In an airtight container in the fridge up to 3 days.
Reheat: Best in a skillet or toaster oven—keeps that crispy texture.
Freeze: Lay cooked hash browns on a baking sheet, freeze until firm, then store in freezer bags. Reheat straight from frozen.
Crispy Restaurant-Style Hash Browns (with Waffle Hash Brown Bonus!)
Ingredients
- Main Hash Browns:
- 4 russet potatoes peeled and rinsed
- Cold water for soaking
- 1 small yellow onion grated or finely diced
- ¼ bell pepper finely diced
- 2 tbsp olive oil infused optional
- 1 tbsp unsalted butter
- Kosher salt and black pepper to taste
- 1 slice cheese optional, for topping
- Fresh chopped chives optional garnish
- Bonus Waffle Hash Brown Add-ons:
- 1 egg
- Splash of water
- Pinch of kosher salt
- Extra sautéed peppers/onion
Instructions
- Grate peeled potatoes using the large holes of a grater.
- Immediately place in a bowl of cold water to prevent browning and remove excess starch.
- Rinse the shredded potatoes in a colander until water runs clear.
- Place them back in fresh cold water if prepping other ingredients.
- Drain with a slotted spoon and dry with paper towels. Spread them out and pat again until dry.
- Grate or finely dice onion.
- Dice ¼ bell pepper into small pieces (small enough to soften quickly but still visible).
- Heat olive oil in a skillet over medium heat.
- Add bell pepper and sauté until softened but not mushy.
- Set aside. Do not add the onion yet.
- In the same skillet, add 1 tbsp butter and the grated onion. Let it soften briefly.
- Spread dried potatoes evenly over the skillet and season with salt and pepper.
- Press down lightly with a spatula.
- Cover and cook over medium-high heat for 5–7 minutes until golden and crispy on the bottom.
- Flip carefully, cook the other side for another 4–5 minutes or until crisped.
- Top with sautéed bell pepper and a slice of cheese if desired. Cover to melt.
- Serve with chives, hot sauce, sour cream, or any of your favorite breakfast sides.
- Bonus Waffle Hash Brown Method
- Beat 1 egg with a splash of water and a pinch of salt.
- Preheat and lightly oil your waffle maker.
- Add shredded potatoes, sautéed peppers/onion, and drizzle the egg mixture over as a binder.
- Close the waffle maker and cook until golden and crisp.
- Serve with cheese and garnish with chives or herbs.
Notes
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