Classic Hash Browns
Category: Breakfast
Prep time : 15 min
Cook time : 15 min
Total time : 30 min
Makes: 2 Servings
Scale recipe by: ×
2 russet potatoes, peeled
3 tablespoons clarified butter
1 pinch cayenne pepper, or to taste
1 pinch paprika, or to taste
salt and ground black pepper to taste
Shred potatoes into a large bowl filled with cold water. Stir until water is cloudy; drain and cover potatoes again with fresh cold water. Stir again to dissolve excess starch. Drain potatoes well, pat dry with paper towels, and squeeze out any excess moisture.
Heat clarified butter in a large nonstick pan over medium heat. Sprinkle shredded potatoes into hot butter in an even layer; season with cayenne pepper, paprika, salt, and black pepper.
Cook potatoes until a brown crust forms on the bottom, about 5 minutes. Flip or stir and continue to cook until potatoes are browned and crusty all over, about 5 more minutes.
Heat clarified butter in a large nonstick pan over medium heat. Sprinkle shredded potatoes into hot butter in an even layer; season with cayenne pepper, paprika, salt, and black pepper.
Cook potatoes until a brown crust forms on the bottom, about 5 minutes. Flip or stir and continue to cook until potatoes are browned and crusty all over, about 5 more minutes.
Store: These hash browns taste the best when they're served fresh. If you have leftovers, though, you can store them in an airtight container in the refrigerator for up to three days. Reheat in a 400 degrees F (200 degrees C) oven for about 8 to 10 minutes, or until heated through and crisp again. Spread them in a single layer on a baking sheet for the best texture.
Freeze: Yes, although they may not be quite as crisp after reheating. Let cooked hash browns cool completely, freeze in a single layer until solid, then store in a freezer-safe container for up to 2 months. Reheat in a 400 degrees F (200 degrees C) oven until hot.
Make Ahead: For the best texture, shred the potatoes, rinse and squeeze them very dry, then spread in a thin layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag and freeze for up to 3 months. Cook directly from frozen in hot clarified butter, pressing into an even layer as they soften. Season just before cooking for the best crispiness.
Freeze: Yes, although they may not be quite as crisp after reheating. Let cooked hash browns cool completely, freeze in a single layer until solid, then store in a freezer-safe container for up to 2 months. Reheat in a 400 degrees F (200 degrees C) oven until hot.
Make Ahead: For the best texture, shred the potatoes, rinse and squeeze them very dry, then spread in a thin layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag and freeze for up to 3 months. Cook directly from frozen in hot clarified butter, pressing into an even layer as they soften. Season just before cooking for the best crispiness.
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Submitted by Jessica on 2026-09-18