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Hash Browns For One

The best buttery, crisp hash browns made from 1 potato! This small batch hash browns recipe is so easy to make. Shredded potatoes cooked in butter, lightly seasoned, crispy, and absolutely delicious! The perfect amount for one person.

Hash browns with two slices of bacon and two eggs plated on a metal tray with a mug of coffee

A good hash browns recipe is one that every home cook should have in their arsenal of recipes. Sure you can buy the frozen kind, but let's face it - homemade hash browns are way better.

Hash browns are a popular American breakfast food consisting of shredded potatoes which are fried in butter or oil. In some parts of the country, they are referred to as home fries and hashed browns and are very popular in diners.

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Why This Recipe Works

  • If you're cooking for one, you might be tempted to pick up a bag for convenience sake - please don't. Buying a big bag isn't worth it. Making hash browns from scratch is just so easy.
  • In fact, just one small to medium potato will yield a perfect amount for one person and the hash browns cook in minutes.
  • This recipe can easily be doubled or tripled.
  • These hash browns are incredibly delicious and perfectly spiced.
A small plate of hash browns

Ingredient Notes

See recipe box below for ingredient amounts and full recipe instructions.

  • Potato: This recipe calls for using 1 russet potato.
  • Butter: Use salted or unsalted butter.
  • Seasonings: Use salt, black pepper, and garlic powder.

How To Make This Recipe

Step 1: Scrub and peel the potato.

One peeled potato next to a peeler on a wooden cutting board

Step 2: Shred the potato. You can use a food processor or a box grater for this step.

Shredded potatoes next to a cheese grater

Step 3: Soak potatoes in cold water.

  • Immediately put the potatoes in a big bowl of cool water. Soaking removes some of the starch and prevents the potatoes from turning brown.
Raw potato shavings soaking in a big bowl of water

Step 4: Drain and rinse potatoes.

  • Transfer the potatoes to a colander, drain and rinse the potatoes with clean water.
  • Gently squeeze the potatoes and put them on a clean towel. Give them another squeeze to remove any excess water.

Step 5: Cook the hash browns.

  • Melt butter in a skillet. Add the potatoes and cook 4-5 minutes undisturbed. When the underside of the potatoes are golden brown, flip them over with a spatula and season with spices.
  • Break up the large pieces of potatoes with a rubber spatula and cook until potatoes are done.

Expert Tips

  • Make sure you thoroughly rinse the potatoes before cooking. When soaking the potatoes in water, slosh them around so they release some of the starch. Finish by rinsing very well.
  • Dry the potatoes well. This is so important and essential if you want crisp and not soggy hash browns. Squeeze them in a dry dish towel, and squeeze them again to make sure all of the water is out.
  • Season the hash browns well. Feel free to adjust the amount of seasoning you use to suit your taste.
  • Feel free to add additional butter to the skillet when cooking the hash browns. If you don't hear the potatoes sizzle, you need to add more butter.
  • Resist the urge to flip your potatoes before they are ready to be flipped. Wait until you see a gorgeously golden underside.
Hash browns with two eggs, two slices of bacon, and two orange slices on a big plate

Frequently Asked Questions

What Size Pan Is Best For Making Hash Browns?

For this small batch hashbrowns recipe, I use a potato that weighs roughly between 8 and 9-ounces. I like to use a cast iron skillet that is around 10 to 12-inches large.
You can also use a non-stick skillet of the same size. The cast iron will give a crispier crust but both work well.
So many of the recipes on One Dish Kitchen call for using a 6-inch skillet and if you have one of those, feel free to use it. You will have to cook the hash browns in two batches.

What Kind Of Potatoes Are Best For Hash Browns?

There are so many different kinds of potatoes in the supermarket, it can be hard to tell which one is best to use when making hash browns.
It might help to understand the different kinds of potatoes: waxy and mealy. Mealy potatoes like russets have a higher starch content and lower water content, so they get dry and fluffy when cooked as opposed to ones that get soggy and stick together like Yukon Golds.
For best results, choose russet potatoes.

Serving Suggestions

Typically hash browns are served with breakfast foods, but they're also great with dinner too. You might like to enjoy them with any of these single serving recipes:

A forkful of hash browns and runny eggs from a plate with slices of bacon and orange slices

Other Potato Recipes

You might enjoy these single serving and small batch potato recipes:

For this hash brown recipe, I use a 10-inch skillet and a box grater for shredding. For best results, use similar products.

If you would like additional information on the dishes I use in our “recipes for one”, please visit our FAQ page.

For examples of the dishes we use, please visit our Store page.

If you’ve tried these 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 | one dish kitchen

Hash Browns For One

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Breakfast
Cuisine: American
Keywords: hash browns, potato
Servings: 1 person
Calories: 268kcal
Author: Joanie Zisk

Ingredients

  • 1 8-ounce russet potato peeled
  • 1 tablespoon salted butter
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon coarsely ground black pepper
  • 1/8 teaspoon garlic powder

Instructions

  • Using the largest holes on a box grater or a food processor, shred potato.
    shredded potatoes for hash browns | one dish kitchen
  • Transfer immediately to a large bowl of cold water; stir until water is cloudy. Drain and rinse potatoes well under cool running water to remove any excess starch.
    soaking potatoes for hash browns | one dish kitchen
  • Transfer potatoes to a clean dish towel. Gather the ends of the towel together and twist, squeezing firmly to wring out liquid. Gently squeeze the potatoes in the dish towel again to make sure all liquid is removed.
    drying potatoes for hash browns | one dish kitchen
  • Melt butter in a 10-inch skillet over medium-high heat. Add potatoes and cook, undisturbed, until a golden brown crust forms on the bottom, about 5 minutes.
  • Using a rubber spatula, flip the potatoes over and add the seasonings. Use the spatula to break up any large clumps of potatoes and continue to cook, stirring occasionally until potatoes are crisp and browned, 5 minutes. (You might find that you need to add a 1/2 tablespoon or more of butter to the pan if the potatoes start to stick).
  • Season to taste with additional salt, if necessary, and serve hot.

Notes

Tips For Making The Best Hash Browns
  • Make sure you thoroughly rinse the potatoes before cooking. When soaking the potatoes in water, slosh them around so they release some of the starch. Finish by rinsing very well.
  • Dry the potatoes well. This is so important and essential if you want crisp and not soggy hash browns. Squeeze them in a dry dish towel, and squeeze them again to make sure all of the water is out.
  • Season the hash browns well. Feel free to adjust the amount of seasoning you use to suit your taste.
  • Feel free to add additional butter to the skillet when cooking the hash browns. If you don’t hear the potatoes sizzle, you need to add more butter.
  • Resist the urge to flip your potatoes before they are ready to be flipped. Wait until you see a gorgeously golden underside.

Nutrition

Serving: 1serving | Calories: 268kcal | Carbohydrates: 37g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 124mg | Potassium: 952mg | Fiber: 4g | Sugar: 2g | Vitamin A: 350IU

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.

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