Homemade hash browns are the crispy and comforting companion to any breakfast meat, scrambled eggs, or casserole. These hash browns are crisp, never soggy or wet, yet creamy and satisfying because they are made with smooth Russet potatoes.
What sets this hash brown recipe apart is that they are crispy and golden brown on both sides, making them taste just like the delicious hash browns at your favorite brunch spot. The secret is squeezing all the extra moisture out of the grated potatoes before cooking and frying them in preheated oil, then flipping them to cook both sides! For more breakfast recipes, try my Johnny cakes, eggs benedict recipe, or blueberry muffins recipe.
What You Need to Make This Recipe
Potatoes – I used Russet potatoes (or brown potatoes) for this recipe because they give the hashbrowns a wonderful texture, and they brown well. Yukon Golds are a good substitution for Russets, but avoid using waxy potatoes or extra starchy potatoes such as ones with red skins. Always use fresh potatoes, avoiding any that have started sprouting.
Onion Powder – this simple pantry staple adds lots of flavor and a little kick to the potatoes. You can also add other spices, such as garlic powder, or substitute the onion powder for a small diced onion.
Olive Oil – the key to crispy potatoes is using enough oil to fully coat the bottom of the pan so that every bit of potato can sizzle to a golden brown finish. Make sure to preheat your oil to prevent sticking and for the best crisp. You can use vegetable oil if needed.
How to Make Hash Browns
1. Peel the potatoes and grate on the large holes of a box grater.
2. Wrap the potatoes in a clean dish towel and squeeze firmly to wring out as much moisture as possible.
3. Transfer the grated potatoes to a large bowl. Add the salt, pepper, and onion powder. Toss to evenly combine.
4. Heat the olive oil in a large cast iron skillet or non-stick skillet over medium. Add the potato mixture to the skillet and spread into an even layer. Using the back of a spatula, firmly press into a roughly ¾-inch thick pancake. Cook, without stirring, until the bottom and sides are browned and crispy, 10 to 12 minutes.
Using a spatula, transfer the hash brown to a large plate. Add the butter to the skillet, and swirl to melt and coat the bottom. Flip the potatoes and slide them into the skillet, browned-side up. Use another plate to help you flip if needed! Cook until golden brown on the bottom, about 8 minutes. Transfer the hash brown to a paper towel-lined plate to drain. Season with salt and pepper to taste and serve immediately.
Pro Tips For Making This Recipe
- Heat the oil before adding the potatoes. For golden brown hash browns, be sure to preheat the oil in a skillet or cast iron pan first. Use enough oil so there is a thin layer of oil coating the entire cooking surface of the pan.
- Skip the soaking. While some recipes may call for soaking potatoes in a bath of cold water, I find that step can remove too much starch and can add excess water, leading to soggy hash browns.
- No need to stir. This recipe requires no stirring during the cooking process, and doing so will hinder the shredded potatoes from sticking together (sticking is good here), so just let them cook and brown undisturbed while you prepare any other breakfast foods!
- Use a food processor or box grater. Many food processors have a grater attachment that you can use to shred the potatoes for this recipe quickly. Use a large grater attachment or the large holes of a box grater or hand grater for perfectly sized shreds!
- Make sure the potatoes are golden brown before flipping. As the hashbrowns cook, they will start to stick together and be held together by the crispy bottom and edges. Wait until a golden brown crust has been achieved before flipping, or the mass will fall apart.
- Transfer the whole hash brown pancake to a plate to flip. For potatoes that are golden on both sides, transfer the hash brown pancake to a plate using a large flexible spatula once the bottom side is crisp, add butter to the skillet, and use the spatula to help return the potatoes to the pan-browned side up to continue cooking. Use an additional plate if needed to flip the potatoes.
- Vary the seasonings or add a mix in. Change things up by adding garlic powder, Italian seasoning, or another favorite seasoning to the potato mixture before cooking. Or mix in diced onions, diced shallots, or colorful bell peppers. Top with a little sour cream or a splash of hot sauce for a zing of flavor!
Frequently Asked Questions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or cast iron with butter or oil until warmed through.
Serve these crispy hashbrowns with eggs, bacon, fruit, buttermilk biscuits, and coffee for a full breakfast spread. Top them with cheese, hot sauce, or ketchup if desired. For a simpler breakfast, serve with scrambled eggs or breakfast sausage. If you’re feeling extra decadent, serve this recipe with eggs benedict and add a drizzle of hollandaise sauce on the crispy potatoes.
For the best crispy hash browns, squeeze any extra liquid and excess starch from the grated potatoes before cooking, preheat the skillet with oil or butter, and don’t stir the hashbrowns while they cook. When you eliminate the excess moisture and fry the homemade hashbrowns at medium heat, you’ll get crispy hashbrowns every time!
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If you’ve tried this hash browns recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Hash Browns
Ingredients
- 1½ pounds Russet potatoes (675g)
- 1½ teaspoons salt
- ½ teaspoon ground black pepper
- ½ teaspoon onion powder
- ¼ cup olive oil (60mL)
- 2 tablespoons unsalted butter
Instructions
- Peel the potatoes and grate on the large holes of a box grater. Wrap the potatoes in a clean dish towel and squeeze firmly to wring out as much moisture as possible. Transfer the grated potato to a large bowl. Add the salt, pepper, and onion powder. Toss to evenly combine.
- Heat the oil in a large cast-iron or non-stick skillet over medium. Add the potato mixture to the skillet and spread into an even layer. Using the back of a spatula, firmly press into a roughly ¾-inch thick pancake. Cook (without stirring) until the bottom and sides are browned and crispy, 10 to 12 minutes.
- Using a spatula, transfer the hash brown to a large plate. Add the butter to the skillet and swirl to melt and coat the bottom. Flip the hash brown, and slide into the skillet, browned-side up. (Use another plate to help you flip if needed!)
- Cook until golden brown on the bottom, about 8 minutes. Transfer the hash brown to a paper towel-lined plate to drain. Season with salt and pepper to taste and serve immediately.
Notes
- Heat the oil before adding the potatoes. For golden brown hash browns, be sure to preheat the oil in a skillet or cast iron pan first. Use enough oil so there is a thin layer of oil coating the entire cooking surface of the pan.
- Skip the soaking. While some recipes may call for soaking potatoes in a bath of cold water, I find that step can remove too much starch and can add excess water, leading to soggy hash browns.
- No need to stir. This recipe requires no stirring during the cooking process, and doing so will hinder the shredded potatoes from sticking together (sticking is good here), so just let them cook and brown undisturbed while you prepare any other breakfast foods!
- Use a food processor or box grater. Many food processors have a grater attachment that you can use to shred the potatoes for this recipe quickly. Use a large grater attachment or the large holes of a box grater or hand grater for perfectly sized shreds!
- Make sure the potatoes are golden brown before flipping. As the hashbrowns cook, they will start to stick together and be held together by the crispy bottom and edges. Wait until a golden brown crust has been achieved before flipping, or the mass will fall apart.
- Transfer the whole hash brown pancake to a plate to flip. For potatoes that are golden on both sides, transfer the hash brown pancake to a plate using a large flexible spatula once the bottom side is crisp, add butter to the skillet, and use the spatula to help return the potatoes to the pan-browned side up to continue cooking. Use an additional plate if needed to flip the potatoes.
- Vary the seasonings or add a mix in. Change things up by adding garlic powder, Italian seasoning, or another favorite seasoning to the potato mixture before cooking. Or mix in diced onions, diced shallots, or colorful bell peppers. Top with a little sour cream or a splash of hot sauce for a zing of flavor!
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