Diner-Style Hash Browns

Share this post

Recipe by The FruitGuys

Potatoes (regular or sweet), well scrubbed
Butter or vegetable oil
Salt and pepper
(See Cook’s note for extras)


  • Grate potatoes with a food processor or by hand.
  • Using dish towels or paper towels, squeeze excess moisture out of grated potatoes. (To remove excess starch, grated potatoes can also be soaked in cold water first, then drained well before squeezing.)
  • Heat a large, heavy skillet to medium-high, adding enough butter or oil to coat the bottom of the pan.
  • When pan is hot, add grated potatoes in a thin layer (not more than 1/2-inch thick), gently press flat with a spatula, and lightly salt and pepper.
  • Let potatoes cook until well-browned on the bottom; divide into quarters and flip, adding a little more butter or oil under each portion before returning to pan.
  • Continue cooking until both sides are golden brown. Serve hot.

Yields approximately 1 large or 2 small servings per cup of grated potatoes. Prep time, 5–10 minutes; cook time, approximately 10–12 minutes.

Cook’s note: Experiment with adding different extras to shredded potatoes before cooking, such as minced onion, bell pepper, or chopped fresh herbs. A pinch or 2 of cayenne pepper also gives them a little zing. To add grated cheese (cheddar is nice), sprinkle on desired amount about a minute before hash browns are done cooking.

Sign up for our monthly newsletter


Recent Recipes articles:

November 15, 2015
August 11, 2015
July 13, 2015
Adapted from allrecipes.com
June 24, 2015
April 27, 2015
March 24, 2015

More recent articles:

Helping those in need brings deeper meaning to business
November 18, 2015
3 poses that can help ease holiday overindulgences
November 18, 2015
Have a holly, jolly office gift exchange with these etiquette tips
November 17, 2015
November 15, 2015
The (not so) dormant season brings a to-do list to the farm
November 9, 2015
How to send fruit to those in need
October 28, 2015
How to make diet challenges work during the holidays
October 27, 2015
What’s for lunch? Autumn edition
October 21, 2015
The right way to recover from a heavy workout
October 14, 2015

About Us

The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.