Crispy Hash Browns

Lustre Craft Cookware
A hearty side-dish welcomed on breakfast tables everywhere!
Cook Time 20 minutes
Course Breakfast, lunch


  • 11" Square Griddle


  • 3 cups of shredded potatoes that have been thoroughly rinsed drained, and patted dry
  • ¼ cup peanut or canola oil
  • Salt and freshly ground pepper to taste


  • Preheat the 11" Square Griddle over medium heat for two (2) minutes.
  • Add ¼ cup of either peanut or canola oil to the pan. Let the oil heat for a couple of minutes. You’ll see a shimmer to the oil when it’s hot.
  • Test the oil by dipping a strand of potato into the fry pan. If it sizzles and bubbles, the pan is ready.
  • Add to the fry pan, three cups of shredded potatoes. Be sure the potatoes are dry. Water and hot oil will cause spattering.
  • Press the potatoes down to cover the bottom of the fry pan. Season lightly with salt and pepper. Cook over medium-heat for 6 to 7 minutes.
  • Reduce the heat to low and continue cooking for an additional 5 minutes until the potatoes brown on the bottom.
  • Turn the potatoes over using a heat-proof turner. You don’t need to flip all the potatoes at once, just take it section by section until they’ve all been turned. Pat the potatoes together to make a large pancake shape.
  • Cook an additional 10 minutes over low heat.
  • Transfer the potatoes to a serving platter.
  • Taste, re-season if necessary then serve.
Keyword hash browns, potato