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These homemade hash browns are crisp, golden, and full of flavor. Made with just one potato, they’re quick to prepare and cook up perfectly in a skillet with butter.
Why You’ll Love This Recipe
- Perfectly Portioned: Made with one potato for a single serving.
- Quick & Easy: Simple steps and ready in minutes.
- Buttery & Flavorful: Lightly seasoned with a crisp, golden finish.
- Easy to Scale: Double or triple the recipe if needed.
- Crispy Every Time: Tips help you get that perfect crunch.
I love this recipe because it’s proof that something simple can still be incredibly satisfying. One potato, a little butter, and a hot skillet—that’s all it takes to create something so crisp and flavorful, it always hits the spot. Pair these hash browns with eggs any way you like, or enjoy them alongside Eggs Benedict, fluffy Butter Swim Biscuits, and crispy bacon.
Ingredients
If you have any ingredients leftover from this small batch hash browns recipe, check out our Leftover Ingredients Recipe Finder.
- Potato: Use one russet potato. Its starchy texture helps create crispy hash browns. If you have extra potatoes, use them in Twice Baked Potato Casserole, Clam Chowder, Potato Gnocchi, or Baked French Fries.
- Butter: Salted or unsalted butter both work well.
- Seasonings: Salt, black pepper, and garlic powder.
Recipe Variations
Try these easy ways to switch up your hash browns:
- Cheesy: Stir in shredded cheese for extra flavor.
- Spicy: Add a pinch of cayenne or chopped jalapeños.
- Herbed: Mix in fresh parsley or chives.
- Bacon: Add cooked, crumbled bacon for a smoky taste.
- Greek-Style: Add feta, olives, and a sprinkle of oregano.
- Vegetables: Chopped onions, bell peppers, or mushrooms can be added. Let the hash browns cook for a few minutes first to form a crispy base, then scatter the vegetables over the top and continue cooking. This keeps the potatoes crispy and allows the vegetables to soften without making the hash browns soggy.
How To Make Hash Browns
These photos and instructions help you visualize how to make a single serving of hash browns. See the recipe box below for ingredient amounts and full recipe instructions.
- Prep the Potato: Scrub, peel, and shred the potato using a box grater or food processor.
- Soak: Place the shredded potato in a bowl of cold water to remove excess starch and keep it from browning.
- Rinse and Dry: Drain, rinse with clean water, then squeeze out as much water as possible. Spread on a clean towel and pat dry.
- Cook: Melt butter in a skillet over medium heat. Add the potatoes in an even layer and cook undisturbed for 4–5 minutes, until golden on the bottom. Flip, season with salt, pepper, and garlic powder, and cook until crisp and cooked through.
Expert Tips
- Rinse Well: Soak and rinse the shredded potatoes to remove excess starch for crispier hash browns.
- Dry Completely: Use a clean towel to squeeze out all the moisture—wet potatoes won’t crisp up.
- Season Well: Add salt, pepper, and garlic powder to taste.
- Use Enough Butter: If the potatoes don’t sizzle when they hit the pan, add more butter.
- Let Them Cook: Don’t flip too soon—wait until the bottom is golden brown for the best texture.
Frequently Asked Questions
Let them cook undisturbed until a golden crust forms before flipping.
Yes, just be sure not to overcrowd the pan—cook in batches for best results.
They’re best fresh, but you can prep the shredded, dried potatoes a few hours ahead and store them in the fridge.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried these homemade hash browns or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
Hash Browns For One
Equipment
Ingredients
- 1 (8-ounce) russet potato -peeled
- 1 tablespoon salted butter
- ¼ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- ⅛ teaspoon garlic powder
Instructions
- Shred the potato using the large holes of a box grater or a food processor.
- Place the shredded potato in a bowl of cold water and stir until the water is cloudy. Drain and rinse well under cool running water.
- Transfer to a clean dish towel. Twist and squeeze tightly to remove as much water as possible. Repeat if needed to ensure the potatoes are dry.
- Melt butter in a 10-inch skillet over medium-high heat. Add the potatoes in an even layer and cook undisturbed for about 5 minutes, until a golden crust forms.
- Flip with a spatula, add the seasonings, and break up any large clumps. Continue cooking, stirring occasionally, until browned and crisp, about 5 minutes. Add more butter if the potatoes start to stick.
- Taste and add more salt if needed. Serve hot.
Notes
- Rinse Well: Soak and rinse the shredded potatoes to remove excess starch for crispier hash browns.
- Dry Completely: Use a clean towel to squeeze out all the moisture—wet potatoes won’t crisp up.
- Season Well: Add salt, pepper, and garlic powder to taste.
- Use Enough Butter: If the potatoes don’t sizzle when they hit the pan, add more butter.
- Let Them Cook: Don’t flip too soon—wait until the bottom is golden brown for the best texture.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
sounds good and easy…when adding onions do you fry with the potato?
If you’d like to add onions, I recommend letting the hash browns cook for about 2-3 minutes first so the bottom starts to crisp. Then sprinkle finely chopped onions over the top and continue cooking. This way, the onions soften and caramelize a little without making the hash browns soggy.
First time I made these they turned out great, now I make them regularly love them
I’m so happy you enjoyed them!
First time I made these. Easy to make and so better than the frozen ones.
Hi Joanie, I ALWAYS look forward to your posts. Loved the recipe for hash browns. I needed help in using my bag of potatoes and you came through. I used the hash browns as a crust for a quiche.( I made mine for breakfast). Came out great!
Thanks
Made these hash browns for Sunday breakfast. So simple and fun to prepare. I drained the shredded potatoes in a nut milk bag and it made the prep all that more easier than it already is. I am loving cooking in small portions. It has made cooking enjoyable again (I didn’t realize I was burned out from cooking for a large family for 20 years!)
These hash browns were wonderful!! Easy to follow receipe that turned out great! Thanks so much!
These were so easy and tasted great! So much better than frozen version. I did some lunch meal prep and put them in bento box style lunch container with mini waffles or French toast sticks and bacon or sausage links and a little dressing size container of syrup.
Made the Hash Browns today they were really lovely better than shop bought ones
I’m so glad you enjoyed the recipe. Thank you for your feedback.