IHOP Hash Browns Recipe

These hash browns are crispy on the outside and tender on the inside, just like IHOP’s!


  • 1 russet potato (about 15 oz)
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • 4 oz unsalted butter, melted
  • 2 tablespoons vegetable oil


  • Shred the Potato: Peel the russet potato and shred it using the coarse side of a box grater.
  • Rinse and Squeeze: Place the shredded potato in a large bowl and cover it with cold water. Let it sit for 5 minutes. This helps remove excess starch, which can prevent the hash browns from crisping properly. Drain the water and transfer the shredded potato to a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible.
  • Season the Potatoes: In a large bowl, combine the shredded potato, salt, and pepper. Toss to coat evenly.
  • Heat the Pan: Heat a large skillet or griddle over medium heat. Add the melted butter and vegetable oil. Let the butter melt and sizzle for a few seconds.
  • Cook the Hash Browns: Add the seasoned potato mixture to the hot pan. Spread it out evenly using a spatula, forming a patty about 1 inch thick. Press down gently to compact the hash browns.
  • Crisp Up: Cook the hash browns for 5-7 minutes per side, or until golden brown and crispy. You may need to adjust the heat slightly to prevent burning. To flip the hash browns, cut them into wedges with a spatula and carefully flip each section.
  • Serve: Serve your IHOP copycat hash browns hot with your favorite breakfast dishes, like eggs, bacon, or sausage. You can also add a dollop of sour cream or ketchup for extra flavor.


  • For extra crispy hash browns, use a cast iron skillet. Cast iron skillets retain heat well, which helps to crisp up the potatoes.
  • Don’t overcrowd the pan. This will prevent the hash browns from crisping properly. Cook them in batches if necessary.
  • If your hash browns seem too dry, add a little more butter or oil to the pan while cooking.
  • Feel free to experiment with different seasonings! You can add garlic powder, onion powder, or even a pinch of cayenne pepper for a kick.


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