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Few dishes feel as nostalgic and satisfying as crispy potato pancakes. Whether you call them hash browns, latkes, or Rösti, this humble combination of shredded potato and hot oil is loved around the world for a reason. Crisp on the outside, soft and tender inside—this recipe delivers every time.

They’re easy to make, require only a handful of ingredients, and offer countless ways to customize. Whether you serve them for breakfast, as a savory side, or even sweet with a dusting of sugar and applesauce, they’re a dish that always hits the spot.

What are hash browns made of?

Traditional hash browns are made from grated or shredded potatoes, typically combined with a small amount of flour or starch, salt, and sometimes onion. An egg may be added to help bind the mixture, especially for thicker pancakes. They’re then fried until golden brown and crispy. That’s it—simple ingredients, big flavor.

What exactly is a hash brown?

A hash brown is a type of fried potato cake made by compacting shredded potatoes and cooking them until crispy on both sides. In the U.S., they’re most often served as flat cakes or patties for breakfast. In other regions, hash browns can resemble larger potato pancakes or even chunky skillet-fried potatoes. The defining feature is always the crispy crust and tender interior.

What is the secret to perfect hash browns?

Here are the top secrets:

• Remove excess moisture: Squeeze the shredded potatoes well using a clean towel.
• Don’t overcrowd the pan: Fry in batches to keep the oil temperature stable.
• Use starchy potatoes: Russet or Maris Piper work best.
• Don’t flip too early: Let one side fully brown before turning.
• Avoid pressing down too hard: That flattens the pancake and releases steam.

Follow these steps and you’ll never eat soggy hash browns again.

How to make American hash browns?

American-style hash browns are usually thinner and crispier than other versions. To make them:

1. Peel and shred starchy potatoes.
2. Rinse and squeeze out the moisture.
3. Mix with a bit of salt, pepper, and optionally grated onion.
4. Heat oil in a pan and fry the mixture in a thin layer.
5. Let them brown completely before flipping.
6. Serve with eggs, bacon, or toast.

They can also be shaped into patties for a more uniform look, similar to diner-style hash browns.

Frying Tips for the Perfect Pancake

The key to evenly golden pancakes is getting the oil temperature right. Use a neutral oil like canola or sunflower and preheat until shimmering. You can test it by dropping in a bit of potato—it should sizzle right away.

Don’t overcrowd the pan. Fry in small batches and give them room to crisp up. Use a spatula to gently flatten each pancake, but don’t press down too hard.

Sweet vs. Savory – Why Not Both?

In many cultures, potato pancakes are eaten sweet – think German Reibekuchen or Polish placki. If you leave out onions and garlic, you can top them with:

• Cinnamon sugar
• Applesauce
• Maple syrup
• Berry compote

These make an unexpected but delicious dessert or brunch treat. Perfect if you’re looking for something different from the usual savory style.

Once you master the base, you can start experimenting. Add grated zucchini or carrot for extra veggies. Stir in parmesan, chopped herbs, or a pinch of cayenne. Use duck fat or ghee instead of oil for a deeper flavor. The recipe is forgiving and adapts to your taste.

If you’re into homemade breads or looking for the perfect side to these hash browns, check out my sourdough sandwich bread recipe. It makes a great pairing.

Crispy Potato Pancakes (Hash Browns) Recipe

Crispy Potato Pancakes (Hash Browns)

Classic hash browns (potato pancakes), golden and crispy on the outside, soft on the inside. Perfect with applesauce or sour cream for a savory or sweet twist.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Main Course, Side Dish

Ingredients Method Notes

Ingredients

  

• 700 g potatoes starchy, like Russet
• 1 small onion
• 2 eggs
• 2 tbsp flour optional, for binding
• 1 tsp salt
• Black pepper to taste
• Neutral oil for frying (e.g. sunflower or canola)
• Optional: nutmeg, parsley, chives

Method

 

1. Peel potatoes and onion. Grate finely and place in a clean kitchen towel. Squeeze out as much liquid as possible.
2. In a bowl, combine grated mixture with eggs, salt, pepper, and flour. Optionally, add a pinch of nutmeg or herbs.
3. Heat a generous amount of oil in a large skillet over medium-high heat.
4. Scoop spoonfuls of the mixture into the pan and flatten with the back of a spoon. Fry until golden brown on both sides, about 3–4 minutes per side.
5. Remove and place on a paper towel-lined plate to drain excess oil. Serve hot with applesauce or sour cream.

Notes

– Serve immediately for best crispiness.

– Can be kept warm in the oven (100 °C) if making a large batch.

– For extra crispiness, use only egg yolks or add a bit of baking powder.