Ultimate Crispy Classic Hash Browns

  • Author: The Kitchen Whisperer

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  • 4 russet potatoes, (either peeled or not)
  • 2 Tbl butter
  • 2 Tbl crisco (or bacon drippings)
  • 1/4 tsp cayenne
  • 1 tsp kosher salt
  • 1 tsp fresh black pepper
  • 1/4 tsp smoked paprika
  • 1/2 tsp onion powder (optional)


  1. Shred potatoes into a large bowl filled with cold water.
  2. Stir until water is cloudy, drain, and cover potatoes again with fresh cold water.
  3. Stir again to dissolve excess starch. I repeated these steps 4 times.
  4. Place the potatoes in a colander and press down with a clean linen towel to squeeze out any excess moisture.
  5. Remove from the colander and pat dry with paper towels squeezing out the last bit of moisture.
  6. Heat butter and Crisco in a large non-stick pan over medium heat.
  7. In a bowl, mix gently the potatoes with the salt, black pepper, cayenne and smoked paprika (plus optional onion powder).
  8. Gently place the potatoes in the hot pan.
  9. Cook potatoes until a brown crust forms on the bottom, about 9-13 minutes.
  10. Continue to cook and stir until potatoes are browned all over, about 9-13 more minutes.
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