You might think any type of spud would work for making hash browns, but it turns out there's an ideal potato for making this crunchy, golden dish: russet potatoes.

Generally, potatoes fall into three categories: starchy, waxy, and all-purpose. Starchy russet potatoes are the way to go when it comes to making crispy hash browns.

Their combination of high starch and low moisture content makes them perfect for crisping. If your local grocery store is out of russets, feel the skin of the other varieties.

You'll want to choose one with a textured skin over a smoother variety. Yukon golds, which are normally used for mashed potatoes, will work for hash browns in a pinch.

Hash browns crisp up better when they’re shredded with a special attachment for a food processor, or using box shredder. Squeeze out their excess moisture for the best results.

If you want to fry your potatoes in butter, make sure to clarify it first. This requires melting the butter to get rid of any milk solids so the potatoes are less likely to burn.

Those wispy little strands of potato are delicate, so you want to avoid breaking or tearing them as they cook. Use a non-stick pan to fry them so they crisp without falling apart.