ReelsMealsStart cooking

Perfect Crispy Hash Brown

Recipe by Zachary Neman on InstagramAdded 2 August 2026.

15 minutes to prep, 20 to cook. A simple, buttery hash brown that turns out irresistibly crispy on the outside and tender inside. The grated russet potatoes are salted and dried to lock in flavor, then pan‑fry to a golden finish. Perfect for a quick breakfast or a hearty side dish.

See all 3 versions of hash browns, compared

Free. No account needed.

Perfect Crispy Hash Brown by Zachary Neman, a frame from the Instagram video

Method

  1. Grate the potatoes on the large holes of a box grater.

  2. Transfer the grated potatoes to a large bowl, toss with the kosher salt, and let sit for 5–10 minutes to draw out moisture.

  3. Place the shredded potatoes in a clean kitchen towel and squeeze out as much moisture as possible; the drier the potatoes, the better the crust.

    Kitchen notes · Added by ReelsMeals: The shredded potato feels dry after squeezing. Removing moisture helps the potato brown in the skillet.

  4. Add a generous layer of neutral oil to a 10‑inch non‑stick skillet and heat over medium until the oil shimmers.

    Kitchen notes · Added by ReelsMeals: The oil shimmers across the skillet.

  5. Add the shredded potatoes to the skillet, packing them firmly into an even layer with a spatula.

  6. Cook until the bottom is deep golden brown, about 8–10 minutes, swirling the pan occasionally for even cooking.

    Kitchen notes · Added by ReelsMeals: The underside is deep golden brown. Swirl the skillet now and then for more even browning.

  7. To flip, place a plate larger than the skillet over the pan, then invert both in one swift motion so the hash brown lands on the plate.

  8. Add a little more oil to the skillet, slide the hash brown back in with the uncooked side down, and cook another 8–10 minutes until equally golden. If needed, flip again and cook a few extra minutes for extra crispness.

    Kitchen notes · Added by ReelsMeals: The second side is equally golden and crisp.

  9. Season immediately with salt and serve.

Tips while you cook

Remove excess moisture
After salting, squeeze the potatoes in a clean kitchen towel to dry them before cooking.
Even cooking
Swirl the skillet occasionally while the first side cooks to promote uniform browning.
Flip safely
Place a larger plate over the skillet and invert both together to turn the hash brown without breaking it.
Pack the potatoes
Press the shredded potatoes firmly into an even layer with a spatula before the first side cooks.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

Made it?

Tap a star to rate it. Ratings help other cooks decide what to make next.

Rate this recipe

Watch Zachary Neman make it. The video loads from Instagram when you tap.

Zachary Neman made this.

The recipe comes from Zachary Neman’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

Are you Zachary Neman and want this changed? Email [email protected].

Share or print it

Credit or embed it on your own site

Hash browns, 3 ways

Three creators posted their own.

  1. Zachary Neman35 min4 ingr.Only this one uses non-stick skillet
  2. just me20 min6 ingr.Only this one uses potatoes, white powder and chilli flakes
  3. Not Another Cooking Show45 min7 ingr.Only this one uses potato starch, dehydrated potato flakes and vodka
Compare all 3 side by side

More breakfast recipes