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    Home > Recipes > Breakfast and Brunch

    Crispy Skillet Hash Browns with Fried Eggs and Arugula

    Published: Jun 10, 2013 · Modified: Apr 19, 2022 · by Jess Smith · Jump to Recipe · 31 Comments · This post may contain affiliate links.

    2.8K shares
    skillet hash browns

    hash browns with a fried egg and arugula on a white plate

    These Crispy Skillet Hash Browns with Fried Eggs and Arugula start on the stove and end in the oven so that both the top and bottom get extra crispy.

    Yesterday I told my husband that I "pinned" a recipe from a magazine.  What I really meant was that I tore the page out and stuck it on the fridge.  Is that a sign of too much Pinterest-ing?

    Wait - don't answer that.

    lifting hash browns out of a pan

    I have been seriously excited to share this recipe with you.  There's nothing complicated or "new" about great hash browns that are tender inside and perfectly crisp on the outside, but I've thought about this dish more times in the past couple weeks than any other.  It seemed particularly appropriate for the week leading up to Father's Day.  We always seem to think of brunch as a Mother's Day thing, but shouldn't fathers get brunches too?

    Maybe it's my husband's love of anything that involves crispy potatoes or the nod to campfire cooking that comes from making these crispy potatoes in a cast iron skillet, but this dish jumped out at me as Father's Day worthy.

    It's worthy of just about any other day as well.

    The secret to getting these potatoes extra crisp is 1) to squeeze as much liquid out of the grated potatoes as you can manage before you begin and 2) to start the potatoes on the stove to crisp the bottom and end in the oven to crisp the top.  The dish serves four cooked in an 8-inch skillet, but you can easily adjust up to serve more people by using a bigger pan and cooking it for a few minutes longer in the oven.

    hash browns with a fried egg and arugula on a white plate

    Although I won't be making him breakfast this year, I will be seeing my dad for dinner on Sunday!  I'll be jet-lagged and bleary-eyed, but I'll be back in Kansas.

    Anyone else planning to cook something for Father's Day??

    More Brunch Recipes

    • Slow Cooker Breakfast Casserole with Sausage and Cheese {Low Carb}
    • Baked Banana French Toast with Pecan Crumble
    • Brioche Baked Egg in a Hole
    • Egg, Brie and Arugula Breakfast Sandwich with Strawberry Glazed Bacon
    • Slow Cooker Bagel Breakfast Casserole
    • Bagel and Egg Breakfast Bake with Whipped Scallion Cream Cheese
    • Light and Fluffy Whole Wheat Waffles
    • Whole Wheat Blueberry Pancakes
    • Savory Waffles with Sausage and Cheddar
    • Waffle-Iron Hash Browns with Parmesan and Kale

    Favorite Tools

    • Box Grater
    • Anchor 3-Piece Glass Mixing Bowls
    • Lodge Cast Iron Skillet

     

    cutting a fried egg and hash browns on a white plate

    Print Recipe
    4.70 from 10 votes

    Crispy Skillet Hash Browns

    This crispy potato hash "pie" is cooked first on the stove to crisp the bottom and then in the oven to cook it through and crisp the top. Slice in wedges and serve with fried eggs and arugula salad.
    Prep Time10 mins
    Cook Time25 mins
    Total Time35 mins
    Course: Breakfast, Brunch
    Keyword: easy breakfast recipe, family friendly, hash browns
    Servings: 4
    Author: Jess Smith via Inquiring Chef
    Cost: $6.00

    Equipment

    • Box Grater
    • Mixing Bowls
    • oven-safe skillet

    Ingredients

    • 2 large Russet potatoes (about 1 pound total)
    • ½ teaspoon Salt
    • ½ teaspoon fresh cracked Black Pepper
    • 1 tablespoon Unsalted Butter

    Instructions

    • Preheat the oven to 350 degrees F.
    • Using a box grater, grate the potatoes onto a large kitchen towel. When finished, spread the grated potatoes out on the kitchen town and roll it tightly. Over the sink, squeeze as much liquid out of the potatoes as possible. (Note: This is the most critical step to crispy potatoes. Squeeze the heck out of those potatoes and don't stop until they are super dry.)
    • Transfer the potatoes to a mixing bowl and toss with salt and pepper.
    • Heat an 8-inch oven-safe skillet over medium-high heat. When hot, add the butter, and swirl to coat the bottom of the skillet. Add the grated potatoes to the hot pan, gently spreading them out to evenly cover the bottom of pan. (Note: Resist the urge to press the potatoes into the pan. Leave them light and textured - this will make for more surface area to crisp up in the oven). Cook until you can lift the potatoes gently with a spatula and see that the bottom of the potatoes are golden brown and crisp, about 5-8 minutes.
    • Carefully transfer the hot pan to the oven and cook until the potatoes are cooked through, 10-15 minutes. Finally, turn on the broiler, and blast the surface of the potatoes until golden brown and crisp, about 2 minutes more.
    • Slice into wedges and serve.

    Notes

    Serve, as shown, topped with fried eggs and with an arugula salad lightly tossed in olive oil, salt and pepper on the side. This is great for breakfast or brunch, but is simple enough for a weeknight dinner.

    *This post contains affiliate links*

    Related

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    2.8K shares

    About Jess

    Hi! I'm Jess. I am the recipe creator and photographer behind the 900+ recipes you’ll find on Inquiring Chef. As a mom to three young kids and professional cook, my mission is to make every moment in the kitchen and around the table count. If you’re looking for easy, flavorful, family-approved recipes, you’ve come to the right place! Learn more about me here.

    Reader Interactions

    Comments

    1. Liz

      June 10, 2013 at 9:47 pm

      Thank you, Jess. I learned something from your notes on drying the potatoes. Have a great day!

      Reply
      • Jess

        June 10, 2013 at 10:08 pm

        Those super dry potatoes crisp up amazingly well, Liz! It took a few soggy hash browns to figure out the secret. 😉

        Reply
    2. sally @ sallys baking addiction

      June 11, 2013 at 12:12 am

      Kevin would nearly faint i I made these for him. I LOVES hash browns and we hardly ever eat them. HE always gets them when we go out for brunch. Thanks for the tips on how to get them extra crispy, too. So helpful!

      Reply
      • Jess

        June 11, 2013 at 6:14 am

        Frank's favorite meal is grilled hanger steak with hash browns and an avocado salad, but I sometimes think he likes it most because it's an excuse to eat hash browns for dinner! What is it with boys and crispy potatoes? 😉

        Reply
    3. Anne ~ Uni Homemaker

      June 11, 2013 at 4:40 am

      I love hash browns Jess and these look AH-MAZING! Love how crispy they are. 🙂 Have a good trip back to Kansas!

      Reply
      • Jess

        June 11, 2013 at 6:13 am

        Thank you, Anne! I can't wait!

        Reply
    4. DessertForTwo

      June 11, 2013 at 7:56 am

      Oooh! What part of Kansas? We just moved to Manhattan a year ago!

      Reply
      • Jess

        June 11, 2013 at 8:08 am

        I saw that you guys were living in Kansas, Christina - love that! My family is outside of Kansas City - in Overland Park. It's gorgeous out where you are though - I miss that part of the country so much!

        Reply
    5. Debra

      June 11, 2013 at 10:37 am

      Thanks for the great tips. May have to pin this! 🙂

      Reply
    6. Tina @ Tina's Chic Corner

      June 11, 2013 at 8:51 pm

      I've been known to spend a little too much time on pinterest too. That won't stop me from pinning this recipe to make! 😉 I wish I was home right now so I could make this...I already have all the ingredients.

      Reply
      • Jess

        June 12, 2013 at 6:09 am

        Tina - I love it so much I have to pry myself away, but it sure is fun!

        Reply
    7. Tracy | Peanut Butter and Onion

      June 11, 2013 at 11:07 pm

      I have to try this !!!

      Reply
    8. Katrina @ Warm Vanilla Sugar

      June 11, 2013 at 11:34 pm

      Skillet hash browns are the best! This recipe sounds awesome!

      Reply
      • Jess

        June 12, 2013 at 6:08 am

        I'm definitely hooked now, Katrina!

        Reply
    9. Brenda @ a farmgirl's dabbles

      June 12, 2013 at 4:46 am

      Oh my. I need to try this, as I don't have a good crispy hash browns recipe in my life. I'm curious if you've tried using red potatoes?

      Reply
      • Jess

        June 12, 2013 at 6:07 am

        Brenda - I haven't tried using red potatoes because unfortunately, I cannot find them here! (Your red potato recipes lately have made me miss them for potato salads big time!) Red potatoes are my favorite, so I'd definitely love to hear how it goes if you try it that way.

        Reply
    10. Ashley

      June 12, 2013 at 6:37 pm

      Jess this sounds fantastic! And I definitely love that runny egg shot - my favorite part : ) My husband would love those crispy potatoes - and who are we kidding, I would too. haha Safe trip back to the states! That's exciting that you'll get to see your dad just in time for Father's Day!

      Reply
    11. Cassie

      June 13, 2013 at 3:02 am

      LOVE everything about this, my friend! The crispy-ness, the runny egg. Just yum!

      Reply
    12. Billy @ Wagner Cast Iron

      September 02, 2013 at 2:32 am

      Start on the stove and end in the oven - another of the great aspects of cast iron!

      Reply
    13. Erica Petralia

      December 01, 2014 at 3:02 am

      Have you ever tried this with sweet potatoes??

      Reply
      • Jess

        December 01, 2014 at 9:11 am

        I haven't, Erica, but what a great idea! If you try it, please let me know how it turns out - sounds delicious!

        Reply
    14. nina preston

      August 24, 2017 at 7:00 pm

      Jess -- Sorry about the Italics (don't know what button I hit LOL), anyway thanks for the recipe, pretty much like mine but serves 4? Heck I can eat 2 potatoes easy! I also don't mind if my potatoes are a little gray inside they taste just great to me (OK I'm a tad weird!) These are yummy! Thanks!!

      Reply
      • Jess

        August 28, 2017 at 2:58 pm

        Haha - great note Nina! You are so right about the portion size. Serve 4 is wishful thinking. I can eat 2 potatoes myself too!

        Reply
    15. Haley

      October 21, 2018 at 7:46 am

      Can this be done completely on the stove? If so, what would you change the directions to be? We're camping this week & only have a campfire outside, and a stove in our cabin (but no oven).
      Thanks!

      Reply
      • Jess

        October 22, 2018 at 12:05 pm

        Hi Haley! I haven't tried it that way but Im sure it would work great if you reduce the heat and cover it with a lid at the point that you would transfer it to the oven.

        Reply
    16. Beverley

      March 26, 2019 at 2:57 pm

      Love hasbrowns! Just one thing to add, I like to rinse my shredded potatoes in cold water and then pat them dry. This helps to keep them from getting dark and gooey. Also red potatoes work wonderfully!

      Reply
      • Jess

        March 28, 2019 at 9:03 am

        Yes! Great suggestions Beverley. Thanks so much!

        Reply
    17. Scott Lauder

      June 22, 2020 at 8:51 pm

      Can you use with Sweet Potatoes?

      Reply
      • Jess

        June 23, 2020 at 8:24 am

        Yes! This method works with sweet potatoes too.

        Reply

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