Crispy Restaurant-Style Hash Browns (with Waffle Hash Brown Bonus!)
Golden, crispy hash browns with a tender inside, just like your favorite diner. Plus, a fun waffle-style twist for an extra-crispy, flavorful breakfast treat.
Servings: 4
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
Use russet potatoes for optimal crispiness.
Dry thoroughly — it’s the key to golden crust.
Butter + oil combo brings flavor and color.
Don’t overcrowd the skillet—cook in batches if needed.
Let potatoes rest in cold water to keep from browning before cooking.