The perfect hash browns are two things: smooth on the inside and crispy on the outside. Perfectly crunchy and bursting with flavor. It’s mouthwatering just to think about. But nailing that perfect hash brown is easier said than done. Usually, my hash browns come out under-cooked and kind of rubbery inside. That is the definition of a brunch fail. Well, if you have the same struggles as me, check out the video below! Our hash brown hero, Thomas Joseph, is going to show us how to get that perfect breakfast side we’re craving.

The first tip Thomas would give us to achieving hash brown perfection is to use the right potato. He uses russet potatoes because they have the least amount of moisture – this will help you avoid that rubbery texture.

When cooking your hash browns over your medium heat, make sure to give each side their due diligence. About 8 minutes per side is good and they should be a deep brown color. Trust us, they will look perfectly crispy. If you do this right, it’s safe to say you’ve won breakfast forever.


– 2 lb. russet potatoes
– 1 shallot
– Herbs
– Safflower oil
– Salt


1. Peel your potatoes, rinse them off, and grate them. You can use your food processor’s grating attachment or a cheese grater. Throw in a shallot to also get shredded.
2. Put your shredded potatoes into a bowl of water to take out some excess starch.
3. Take the potatoes out of the water and squeeze the liquid out mostly with a paper towel. Leave a LITTLE moisture to keep the potatoes together.
4. Add herbs to season your potatoes, as well as salt and pepper. Stir together.
5. Heat a skillet over a medium heat and heat some safflower oil inside. Using a 1/4 cup measuring cup, pack in the potatoes, dropping the cup right into the skillet. Press down with your hands or a spatula to flatten it out.
6. Cook that first side for 8 minutes. Gently flip and cook the second side for 8 minutes.
7. Remove them to a wire rack to cool and garnish with a little salt.