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
- 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.
- 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.
- 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.
- 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.
Recipe Variations
- Loaded hash browns. Instead of serving the hash browns as is, load them up with your favorite baked potato toppings including grated cheddar cheese, sour cream, green onions, and bacon bits.
- Low carb hash browns. Substitute some or all of the shredded potatoes with grated zucchini or grated cauliflower for a low carb option.
- Add veggies. Add in some spinach leaves, sautéed veggies like bell peppers or onions, or to your potato mixture for extra nutrients.
- Make them cheesy. Add in some of your favorite cheese to the potato mixture including shredded cheddar, Parmesan cheese, or feta.
- Sweet potato hash browns. Switch out the potatoes with sweet potatoes for a different flavor.
- Use different seasoning. Change the flavor of these hash browns by experimenting with different seasonings. Try paprika, cumin, or fresh herbs like chives, parsley, or dill.
- Make them spicy. Make spicy hash browns by adding some red pepper flakes, cayenne pepper, or hot sauce to the potato mixture.
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.
Recipe Tips and Tricks
- Use a cast iron skillet. If you have a cast iron skillet available, put it to good use with these hash browns! Cast iron is beloved for its ability to maintain even, radiant heat and a natural nonstick finish–perfect for making golden-tan hash browns with a crunchy exterior!
- Batch prep for easy breakfasts. Because these freeze so well and can be reheated straight from frozen, they’re perfect for hectic early-morning meals! Make a double batch and freeze them to make weekday mornings a little bit easier.
- Get creative with leftover hash browns. Did you know that even simple hash browns can be incredibly versatile? Use them as the “bread” to build breakfast sandwiches, press them in a waffle iron, or as a dipping vessel for hearty soups and dips. The possibilities are endless!
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
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Recipe
Hash Browns
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegan
Description
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.
Ingredients
- 2 medium Russet potatoes, peeled
- 2 tablespoons cornstarch (or all-purpose flour)
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons vegetable oil
Instructions
- 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.
- Add the shredded potatoes in a large mixing bowl. Sprinkle with cornstarch, garlic powder, onion powder, salt, and pepper, and toss well to coat.
- 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.
- 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.
Notes
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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
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