Crispy Skillet Hash Browns with Fried Eggs and Arugula


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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.

overhead image of hash browns with a fried egg and arugula on a white plate

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.

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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.

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overhead image of 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

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4.75 from 12 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: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 4


  • Box Grater
  • Mixing Bowls
  • oven-safe skillet


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


  • 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.


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.


Calories: 171kcal | Carbohydrates: 34g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 300mg | Potassium: 774mg | Fiber: 2g | Sugar: 1g | Vitamin A: 91IU | Vitamin C: 11mg | Calcium: 26mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Author: Jess Smith via Inquiring Chef
Cost: $6.00
Calories: 171
Keyword: brunch, cast iron recipe, easy breakfast recipe, easy brunch recipe, family friendly, hash browns, potatoes, skillet potatoes
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About Jess Smith

Jess is the recipe creator and photographer at She spent nearly a decade as the Chief Recipe Developer for the award-winning meal planning app Cook Smarts. Her colorful, healthyish recipes have been featured in popular online publications including Parade, Hallmark, and HuffPost.

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  1. 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!

  2. 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).

    1. 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.

  3. 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!!

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

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