Ihop Hash Browns Recipe
This Ihop Hash Browns Recipe shows how to turn russet potatoes, oil, butter, and simple seasoning into crispy, fluffy diner-style hash browns.
Equipment
- Box grater or food processor (with shredding blade)
- Large mixing bowl
- Clean kitchen towel or cheesecloth
- Non-stick skillet or cast-iron pan (very important)
- Wide spatula
- Measuring spoons
- Paper towels
- Stove with patience
Ingredients
- 2 large russet potatoes about 1½ pounds
- 3 tablespoons vegetable oil or canola oil
- 1 tablespoon butter optional but highly recommended
- ¾ teaspoon salt adjust to taste
- ¼ teaspoon black pepper optional
Instructions
Step 1: Shred the Potatoes
- Peel your russet potatoes and shred them using a box grater or food processor. Long, thin shreds are what you want. Short, chunky shreds won’t crisp the same way.
- Once shredded, immediately place them in a bowl of cold water. This stops them from browning and helps remove excess starch.
Step 2: Rinse and Drain
- Swish the potatoes around with your hands, then drain the water. Do this two or three times until the water looks mostly clear. This step is not optional. Excess starch = gummy hash browns.
Step 3: Dry Them Like You Mean It
- This is the step most people rush, and it’s the reason their hash browns fail.
- Place the shredded potatoes into a clean kitchen towel. Twist and squeeze hard. Get out as much water as you possibly can. When you think you’re done, squeeze again.
- Dry potatoes = crispy potatoes.
Step 4: Heat the Pan
- Set your pan over medium-high heat. Add the oil and let it heat until shimmering. If using butter, add it just before the potatoes so it doesn’t burn.
Step 5: Spread, Don’t Stir
- Add the potatoes to the pan and spread them into an even layer. Press them gently with a spatula.
- Now step back. Do not stir. Do not poke. Let them cook.
- This is how crust forms.
Step 6: Season and Flip
- After about 5–7 minutes, peek underneath. If it’s golden brown, sprinkle with salt and pepper, then flip in sections.
- Cook the second side for another 4–5 minutes until crispy.
Step 7: Serve Immediately
- Hash browns wait for no one. Serve them hot, straight from the pan.