Soggy hash browns? Learn how to make crispy homemade hash browns from fresh potatoes, with a golden crust and simple steps you can follow at home.

In this video, I show you how I shred and rinse the potatoes, squeeze out excess water, and cook them in a hot skillet with bacon grease. Along the way, I explain why starch and moisture matter, how thin to spread the potatoes, and what to look for before flipping.

Pull up a chair and join me in the kitchen.

INGREDIENTS
• 3 potatoes
• About 2 tablespoons bacon grease, plus a little extra before flipping
• Salt and black pepper to taste
• Water for soaking and rinsing

You can use cooking oil instead of bacon grease.

CHAPTERS
00:00 The fix for soggy hash browns
00:25 Rinsing away loose starch
01:18 Soaking and changing the water
01:45 Squeezing out moisture and drying the potatoes
03:09 Heating the pan and adding bacon grease
03:32 Spreading and cooking the hash browns
04:04 Flipping for a golden crust
04:52 Seasoning with salt and pepper
05:22 Finished hash browns and the crunch

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