Hash Browns

These crispy Hash Browns have a crisp, golden exterior and are soft inside - the defining features of a good hash brown. A hot pan transforms hand-grated potatoes with a simple blend of seasonings into the most delicious homemade hash browns you'll ever have.

Making hashbrowns from scratch are a lot easier to make than you'd think! In no more than 20 minutes, you can create these foolproof hash browns and serve them hot alongside eggs, bacon, and other breakfast favorites. Read until the end for tips to make and serve the perfect hash browns!

Why You'll Love this Hash Brown Recipe

• Simple ingredients. These no-fuss hash browns are made with 4 real ingredients, plus salt and pepper and oil for frying, but deliver excellent flavor and the perfect hash brown crunch. Great for when you're low on groceries but still need satisfying breakfast or snack options!
• Healthier than store-bought. Because these shredded hash browns are homemade using potatoes, cornstarch, and a few simple seasonings, they're better than the typical hash brown or tater tot you would find in the freezer aisle (which tend to have filler ingredients).
• They're freezer friendly. These hash browns are the perfect addition to your freezer stash - they reheat beautifully and are just as crisp and fresh the second time around!

Ingredient Notes

To make these delicious crispy Hash Browns, you will need the following ingredients (full measurements in recipe card below):

• Russet potatoes - Yukon Golds or other low-moisture potatoes can be swapped for the Russets.
• cornstarch - adding a little cornstarch to the hashbrowns helps hold everything together instead of getting mushy when cooked. You can also substitute with all-purpose flour.
• garlic powder - you can also use dried minced garlic, but fresh garlic or canned minced garlic may add too much moisture and prevent the hash browns from getting crisp.
• onion powder - an equal measure of dried minced onion will also work, but it will result in a chunkier texture than using powder.
• salt and pepper
• vegetable oil - olive oil or another oil with a high smoke point and a neutral taste sych as avocado oil will work in place of the vegetable oil. You can also cook them in butter for a richer flavor.

You will also need measuring spoons, a box grater, mixing bowl, and skillet.

How to Make the Best Hash Browns

1. Grate potatoes. Using a box grater, grate the peeled potatoes on the the largest holes. Use your hands or a cheese cloth to squeeze out as much of the moisture as you can, then pat dry with a paper towel.

2. Combine ingredients. Add the shredded potatoes in a large mixing bowl. Sprinkle with cornstarch, garlic powder, onion powder, salt, and pepper, and toss well to coat.

3. Cook hash browns. Heat oil in a large skillet over medium heat until the hot oil sizzles, about 1-2 minutes. Take a handful of the potato mixture at a time with your hands and gently press together into a ball. Place them in batches in the skillet (about 3 per batch) and gently press down into about a disk ¼ to ⅓-inch thick. Cover with a lid and cook without stirring until golden brown on the bottom, about 5 minutes. If it gets too browned too quickly, reduce the heat to medium low.
4. Flip. Use a flat spatula to flip the hash brown over. Cook uncovered until golden brown on this side too, about 3-4 minutes. Serve warm.

How to Serve

Serve these shredded Hash Browns on its own as a snack with ketchup for dipping or as part of your breakfast plate. Some of our favorite breakfast foods to pair with this are:

• Mediterranean Scrambled Eggs
• Avocado Toast with Poached Egg
• The Best Old Fashioned Pancakes
• Huevos Rancheros
• Caprese Frittata
• French Toast

For more recipe inspiration, see our 50 Best Breakfast Ideas.

Storing and Freezing Instructions

How to Store

Allow the hash browns to cool completely before transferring to an airtight container and refrigerating them for up to 5 days.

How to Reheat

Reheat on the stovetop over medium-high heat until heated through and crisp or in the air fryer at 400℉ for 15 minutes.

How to Freeze

Place leftover hashbrowns on a lined baking sheet and freeze uncovered for 1 hour or until solid, then transfer to a freezer-safe container or Ziploc bag. Freeze for up to 3 months.

More Potato Recipes

• 40 Best Potato Recipes
• Breakfast Potatoes
• Mashed Potato Cakes
• Potato Stacks
• Baked Potato Wedges
• Mashed Potato Casserole

Print

Recipe