There’s a calm little joy in a skillet of crisp potatoes. Nothing flashy, just golden edges and soft centers that make breakfast feel complete. These Homemade Shredded Hashbrowns are simple, honest, and very doable on a weekday morning or a slow Sunday. No special gadgets. No fuss. Just a few smart steps so they turn out crunchy on the outside and tender inside, every time.

If you’ve ever made hashbrowns that went pale or soggy, you’re not alone. Potatoes carry a lot of water and starch, which can trip us up. The fix is easy. Rinse, squeeze, hot pan, and patience. I’ll walk you through it, like we’re standing at the stove together, coffee nearby, the skillet just starting to whisper. Let’s make a batch you’ll actually want to repeat tomorrow.

Ingredients for this Homemade Shredded Hashbrowns

2 large Russet potatoes, about 1.5 pounds total
2 tablespoons clarified butter or ghee, or 1 tablespoon unsalted butter plus 1.5 tablespoons neutral oil
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper
Optional add-ins: 2 tablespoons finely minced onion or chives, a pinch of garlic powder or smoked paprika, hot sauce to serve

Notes:

Russets crisp up best thanks to their starch content. Yukon Golds work and taste buttery, just slightly less shatter-crisp.
If you like extra structure, you can sprinkle 1 teaspoon potato starch or cornstarch into the squeezed shreds. Not required, just a trick.

Instructions

Set up your station. Grab a large bowl, a box grater with big holes, a clean kitchen towel, and a 10 to 12 inch skillet. Cast iron is ideal, nonstick works too.
Scrub or peel the potatoes. I usually peel for that classic diner look, but skins add nice texture. Your call.
Shred the potatoes on the large holes of the grater. Work quickly so they don’t oxidize too much.
Rinse the shreds. Put them in the bowl and cover with very cold water. Swish with your hands for 10 to 15 seconds until the water goes cloudy. Drain and repeat with fresh cold water until the water runs mostly clear. This step removes excess surface starch that can make hashbrowns gummy.
Soak briefly. Let the clean shreds sit in fresh cold water for 5 to 10 minutes. This helps keep them from browning too fast and releases a bit more starch.
Drain very well. Scoop the shreds into the kitchen towel and wring them out like you mean it. Twist and squeeze until no more water drips. Drier shreds equal crispier hashbrowns.
Season lightly. Toss the dry shreds with the salt and pepper. If using onion or spices, mix them in now.
Preheat the skillet over medium to medium high heat for 2 to 3 minutes. Add the butter and oil. When the fat shimmers and a strand of potato sizzles on contact, you’re ready.
Spread the potatoes. Add the shreds in an even layer about 1/4 inch thick. Don’t pile them high. Press gently with a spatula to compact them, especially around the edges. I like to shape a neat round, but rustic works too.
Let them be. Cook without moving for 5 to 7 minutes, until the bottom is deeply golden. You’ll hear a steady soft sizzle. If it sounds angry, lower the heat. If it’s whisper quiet, nudge it up. A little patience goes a long way here.
Edge insurance. Drizzle a teaspoon more fat around the edges if the pan looks dry. It creeps under and helps that crispy lace form.
Flip in sections. Slide your spatula under one quadrant and flip, then repeat with the rest. If you’re brave, flip the whole thing, but no heroics needed. Cook the second side 3 to 5 minutes until golden and crisp.
Taste and adjust. Sprinkle a pinch more salt if needed. Slide onto a plate and serve immediately. Hot sauce, ketchup, or a fried egg on top. Up to you.

Optional method, meal-prep friendly:

Par-cook the potatoes first. Microwave whole, unpeeled potatoes for 3 to 4 minutes until just starting to soften, then chill completely. Shred and skip the rinse and soak. Cook as directed. This method gives a slightly different texture, more roasty and structured, and can be quicker in the morning.

Cook and Prep Times

Prep time: 15 minutes
Cook time: 10 to 12 minutes
Total time: 25 to 30 minutes
Yield: About 2 generous servings or 3 lighter portions

Nutritional information

Approximate per serving, based on 3 servings and the listed fats:

Calories: 270 to 320
Carbohydrates: 36 to 40 g
Protein: 4 to 5 g
Fat: 12 to 16 g
Fiber: 3 to 4 g
Sodium: 350 to 450 mg, depending on salt used

These numbers are estimates. Pan retention of oil varies, and add-ins like cheese will change the totals. If you want to lighten it up, use a bit less fat and a nonstick pan. If you want extra crisp edges, add another teaspoon of oil around the perimeter mid-cook.

Frequently asked questions

How do I keep my hashbrowns from getting soggy?

Two key things. First, remove excess starch and water. Rinse the shreds until the water runs mostly clear, then really squeeze them dry in a towel. Second, use enough heat and don’t crowd the pan. A thin, even layer crisps better than a thick mound. Press the potatoes down, let them brown undisturbed, and flip only when the bottom is deeply golden. If the pan looks dry, add a teaspoon of oil around the edges to help them sizzle, not steam.

Can I use other types of potatoes besides Russets?

Yukon Golds make great hashbrowns. They’re a bit creamier and hold together well, though they won’t get quite as lacy-crisp as Russets. Red potatoes work too, especially if you par-cook them first and chill before shredding. If using waxy potatoes, I skip the soak, just rinse and squeeze. Then cook with a touch more fat for that golden edge.

Can I make them ahead and reheat?

Yes, and it works better than you might think. Cook the hashbrowns until just shy of your ideal color. Cool on a wire rack, then refrigerate in a single layer or stack between parchment. Reheat in a hot skillet with a teaspoon of oil for 2 to 3 minutes per side, or in a 425°F oven for 8 to 10 minutes on a preheated sheet. They crisp right back up. I’ve tucked them into breakfast burritos from the fridge, and they kept their bite like champs.