Place grated potatoes in a bowl of cold water, swish around, then drain.
Refill with fresh water and repeat until water runs clearer.
Drain well, then squeeze out as much water as possible using a clean towel or cheesecloth. (This step is key for crispiness!)
Preheat your pan
Heat a large cast-iron skillet or nonstick pan over medium-high heat.
Add butter and oil, letting it get hot and shimmering.
Cook the hash browns
Spread potatoes evenly in the pan (about ½-inch thick).
Press down lightly with a spatula.
Don’t stir—let them cook 5–7 minutes until the bottom is deep golden brown.
Flip carefully
Cut hash browns into sections with your spatula if needed, then flip.
Cook another 5–7 minutes until crispy on the other side.
Season & serve
Sprinkle with salt, pepper, and any extra seasonings.
Serve hot with eggs, bacon, or on their own with ketchup or hot sauce.
👉 Tips for Extra Crispiness
Use russet potatoes (they’re starchier and crisp better than waxy potatoes).
Squeeze out all water—moisture is the enemy of crispiness.
Don’t overcrowd the pan—cook in batches if needed.
A cast-iron skillet gives the best crunch.
Would you like me to also give you a quick oven-baked sheet pan version (super easy and less oily), or do you prefer sticking with the classic skillet style?
