If you’re anything like me then you love hash-browns. And maybe you tried them out yourself a couple of times but failed horribly at it. Maybe they ended up burnt, or soggy, or didn’t hold together well. Maybe you’ve resigned yourself to the fact that you can’t have delicious salty crispy shredded potatoes unless you go to a breakfast diner.




I am here to tell you that I have solved all your hash-brown problems. You can go have some right now without even putting on pants*.


Prep time
Cook time
Total time
Recipe type: Breakfast Side
Serves: 1-2
  • 1 medium/large russet potato
  • Grease of two bacon slices - or - 2 tablespoons vegitable oil
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon pepper
  1. Scrub your potato clean but do not peel.
  2. Shred the potato with a grater onto a couple of layered paper towels.
  3. Spread them out evenly then cover with a couple of more paper towels. Pat/press firmly to dry squeeze out as much moisture.
  4. Shake the potatoes onto a fresh paper towel and give one last pat down/squeeze.
  5. Heat your oil or bacon grease in a large non-stick pan and then spread the potato evenly in the pan.
  6. Sprinkle your seasonings over the top and allow the potatoes to brown undisturbed for about 4-5 minutes until they reach a golden brown color.
  7. Flip the potatoes and allow to brown on the other side for another 4-5 minutes.
  8. Once they reach a desired crispness and color, heap onto your plate.
I like to top my hashbrowns with ketchup and green onions and serve with other breakfast foods like bacon and eggs.
Hashbrowns can be great on their own as well or served with another kind of meal.


Get those potatoes super dry!


Spread evenly into your greasy pan, season, and do not touch until you’re ready to flip em!


I suggest serving with crispy bacon and two eggs your favorite way.


*Qwerty Cafe recommends wearing appropriate clothing, including pants, while cooking with hot oil or even cooking at all.



Brie is a fair-weather foodie. She wouldn’t go as far as to say she has a love/hate relationship with food, because she loves food and food clearly loves her; it loves her so much that it holds on as tight as it can and never lets go; mostly in the middle region. Her cooking style involves a lot of butter or garlic or onions, things that have “creamy” or “cheesy” in the title, also anything that you could add bacon to. She’s been making the noms since she was tall enough to reach the counter, and has been eating for even longer*. Brie’s passion for cooking-slash-baking will fluctuate however, usually correlating with how sick she is of doing dishes. Never-the-less, her passion for eating (sushi, take out Chinese, hole in the wall diner-y type foods) is as constant as the sun, the moon, death, and taxes. She also sometimes talks in the third person; don’t worry, you’ll get used to it.
*Fun Fact: When she was 10-13ish, only 1 out of every 5 batches of sugar cookie dough would make it past the butter/sugar stage and end up in the oven instead of Brie’s stomach. #ThisIsWhyI’mFat
P.S. She also set the microwave on fire during the same era while making home-made microwavable popcorn. Pro tip: Alton Brown is WRONG and you cannot put a paper bag with staples into the microwave; things will go badly.
P.P.S Happy ending. Even though to put out the fire she threw a bowl of water onto it and shorted all the circuits, the microwave started working after a week and her mom was non-the-wiser.
P.P.P.S But, I guess not any longer…

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