Skillet Hash Browns are an easy side dish your family will request again and again. Made with frozen shredded potatoes, these spuds are cooked until crispy and golden brown and are the perfect sidekick to any meal.
Fantastic and easy recipe, never had frozen hash browns taste so good...
- Chloe
Potatoes are one of my go-to side dishes, from one-pan recipes like roasted broccoli and potatoes to indulgent dishes like loaded baked potato casserole and make-ahead mashed potatoes.
When I want to change my potato recipe lineup, these skillet hash browns are family-approved and always win with flavor and texture.
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Ingredient Notes
- Frozen shredded potatoes: These are readily available in the frozen food aisle of your local supermarket and are a great shortcut staple to keep on hand.
- Unsalted butter: I always use unsalted butter in my recipes so I can control the amount of salt. If you are using salted butter, reduce the amount of salt added.
See the recipe card for complete instructions and ingredient amounts.
Expert Tips
- Use thawed frozen shredded potatoes. If the potatoes seem wet, squeeze out the excess moisture with a towel.
- If using preseasoned shredded potatoes, such as these Alexia seasoned hash browns, omit adding the seasonings to avoid overly salty potatoes. I learned this the hard way!
- A well-seasoned cast-iron skillet can also be used.
How to Make Skillet Hashbrowns
Step 1: Add the potatoes to a large bowl. Add melted butter, onion and garlic powders, and salt and pepper. Toss to evenly coat the potatoes with the seasonings.
Step 2: Preheat a large non-stick skillet over medium heat with a generous drizzle of oil. Add the potatoes to the skillet and press them firmly into an even layer with the back of a spatula. Cook for 10-20 minutes until golden brown and crispy on the bottom.
Step 3: Place a large plate upside down on top of the skillet. Flip the skillet over, inverting the hash browns onto the plate. Add more oil to the skillet and slide the hash browns back into the skillet. Cook them for another 10 minutes until the bottom is golden and crispy.
Step 4: Slide the hash browns onto a board or serving platter. Garnish with chives or scallions and flaky salt. Slice and serve with sour cream. This bacon horseradish dip makes an indulgent topping for these spuds.
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Recipe FAQs
To use fresh potatoes, coarsely grate them and rinse them under cold water. Transfer the rinsed potatoes to a towel and squeeze them to wring out the excess moisture before proceeding with the recipe's directions. Thoroughly drying the potatoes is necessary to help them turn brown and crispy.
Hash browns are incredibly versatile and can be eaten any time of day, from breakfast to dinner. Serve slices on a brunch buffet, pair with a green salad, or top with eggs and bacon for a hearty breakfast.
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📖 Recipe Card
Skillet Hash Browns
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Ingredients
- 30 ounces frozen shredded hash brown potatoes (thawed)
- 4 tablespoons unsalted butter (melted)
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon Kosher salt
- 1 teaspoon black pepper
- 4 tablespoons olive oil (divided)
- chopped scallions or chives (garnish)
Instructions
- Add the potatoes to a large bowl. Add melted butter, onion and garlic powders, and salt and pepper. Toss to incorporate the seasonings.30 ounces frozen shredded hash brown potatoes, 4 tablespoons unsalted butter, ½ teaspoon onion powder, ½ teaspoon garlic powder, 1 teaspoon Kosher salt, 1 teaspoon black pepper
- Preheat a large non-stick skillet over medium heat with two tablespoons of oil. Add the potatoes to the skillet and press them firmly into an even layer with a spatula. Cook for 10-20 minutes until golden brown and crispy on the bottom.
- Place a large plate upside down on top of the skillet. Flip the skillet over, inverting the hash browns onto the plate. Add two more tablespoons of oil to the skillet and slide the hash browns back into the skillet. Cook for another 10 minutes until the bottom is golden and crispy.
- Slide the hash browns onto a board or serving platter. Garnish with chives or scallions and flaky salt. Slice and serve with sour cream.
Notes
- If the thawed potatoes seem wet, squeeze out the excess moisture with a towel.
- If you are using freshly grated potatoes, rinse them, place them in a clean dish towel, and squeeze out any excess water before proceeding with the recipe's directions.
- If you are using preseasoned shredded potatoes, such as these Alexia seasoned hash browns, omit adding the seasonings to avoid overly salty potatoes. I learned this the hard way!
- A well-seasoned cast-iron skillet can also be used.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
Judy A Duckett says
I followed the directions exactly and the result was a disaster. All the potatoes went into the trash.
Abbey McDermott says
Judy,
I'm sorry this didn't work for you. I would love to help troubleshoot. If the potatoes were really wet, this can prevent them from browning. Also, the time it takes to brown and crisp the potatoes can vary depending on the pan used and the heat level.
Chloe says
Fantastic and easy recipe, never had frozen hash browns taste so good! Only issue I ran into was that my hash browns had a lot of water when thawed and also needed wrings out considerably with a towel. They also cooked a lot longer than I expected but was totally worth the wait.
Abbey says
Chloe,
I'm so happy you enjoyed the recipe. The water content in frozen hash browns may differ from brand to brand, so squeezing out the excess water is good to do. Thanks so much!