Homemade Crispy Hash Browns Recipe (Best Breakfast Ever)
Looking for the perfect breakfast side dish? Crispy hash browns might just be your answer! This easy recipe brings together grated potatoes and a few simple seasonings to create a golden brown delight that’s crispy on the outside and tender inside. Perfect for holidays or everyday family breakfasts, these homemade hash browns will leave you craving more.
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Why You Will Love Making Crispy Hash Browns
- Who can resist shredded potatoes cooked til golden brown? The flavors of fresh potatoes, combined with a touch of salt and pepper, create a simple yet satisfying taste that pairs perfectly with your favorite breakfast dishes.
- We all crave that perfect crisp texture, and this recipe delivers! By removing as much moisture as possible from the shredded potatoes, you set the stage for that extra-crispy exterior. Whether using a potato ricer or a simple tea towel, you’ll be able to achieve the crispiest hash browns that everyone will adore.
- Want to spice things up? Feel free to add some onion powder, garlic powder, or smoky paprika to the potato mixture. Or make cheesy hash browns by melting shredded cheese into the mix. Your breakfast potatoes, your rules! The possibilities are endless, and experimenting with different flavors is part of the fun.
- Have leftovers? No worries, they’re still fantastic! You can easily store leftovers and reheat them to enjoy later. Perfect for those busy mornings or when you just need a quick, satisfying snack.
- Last but not least, these homemade hash browns are sure to please a crowd. Whether it’s a family breakfast, brunch with friends, or a festive holiday gathering, these crispy potatoes will become a much-requested favorite.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Hash Browns with step-by-step instructions
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Preparing the Shredded Potatoes
The secret to making hash browns crispy starts with the potatoes. First, you’ll need to peel and grate potatoes using the large holes of a box grater.
If you have a food processor, it can make this step even more effortless. The type of potatoes matters too. Russet potatoes or Yukon gold potatoes are highly recommended for the best results.
Next, remove the moisture as much as possible. You can use a potato ricer, salad spinner, or even an orange/lemon press to gently squeeze out the excess moisture.
This step is crucial as it helps the hash browns become extra crispy. To do this, only fill the ricer halfway with the raw grated potatoes at a time and work in batches.
Don’t worry if you don’t have a ricer; a clean kitchen tea towel or cheese cloth will do the trick. Just place potatoes tightly in the towel and give them a good, hearty squeeze to get as much moisture out as possible.
It might take a bit of muscle, but you’ve got this! Again, work in batches so you’re not overwhelmed.
And here’s an extra tip: the potatoes might stain the cloth, so use one you don’t mind getting a little messy.
Cooking Homemade Hash Browns
Heat your favorite cooking oil (olive oil, vegetable oil, etc.) in a large non-stick skillet or cast iron skillet over medium heat.
Add the shredded hash browns to the hot pan, spread them out in an even layer that’s about 1/4-inch thick, and press them down with a spatula.
Cooking them until golden brown requires patience and attention. Flip them carefully and season with salt and pepper for that perfect flavor.
You may need to cook this recipe in batches if the potatoes don’t all fit in the pan.
Place the cooked hash browns on a paper towel-lined plate to soak up any excess oil. This step ensures they remain crispy and aren’t coated in too much oil.
Recipe Notes and Expert Tips
- Choosing the Right Potatoes: The best potatoes for this recipe are starchy potatoes like russet potatoes. Waxy potatoes like Yukon golds also work well. Avoid using red potatoes as they might not provide the desired crispiness.
- Removing Moisture is Key: The success of this hash brown recipe lies in removing as much moisture as possible from the grated potatoes. Using a potato ricer or cheesecloth to squeeze the moisture out is an excellent method. You can also let the grated potatoes sit in cold water for a few minutes to help draw out more moisture.
- Perfect Pan and Heat: Cooking over medium heat ensures even cooking. A cast iron skillet or a non-stick skillet is ideal. If you’re using a cast iron, make sure it’s well-seasoned to prevent the potatoes from sticking.
- Add Flavor: Feel free to customize the recipe with your favorite seasonings. Cayenne pepper, smoked paprika, onion powder, garlic powder, or even a sprinkle of shredded cheese melts right into the hash brown mixture can take the flavor to new heights.
- Avoid Overcrowding the Pan: Cook the hash brown recipe in batches if necessary. Overcrowding the pan can cause them to steam rather than crisp up.
- Frozen potatoes: If you’re in a hurry, you can use frozen pre-shredded potatoes instead. They are so convenient! Check the seasoning and just the recipe to taste.
How to Store Leftover Hashbrowns
Hash browns store well, so you can batch cook and eat them later.
Cooling Down
First, make sure to let the leftovers cool to room temperature. Placing them on a plate lined with paper towels helps absorb any excess moisture or oil, maintaining that delicious crispy texture.
Storing in the Refrigerator
Once cooled, place the hash browns in an airtight container and store them in the refrigerator for up to 3-4 days.
Freezing for Later Use
Yes, you can freeze this hash browns recipe! If you want to store them for a more extended period, place the cooled hash browns on a parchment paper-lined baking sheet and freeze them.
Once frozen, transfer them to a freezer bag or airtight container, and they can be kept frozen for up to a month.
Reheating
Reheating leftover hash browns is simple. You can heat them in a skillet over medium heat until they’re hot and crispy again.
For an even easier method, preheat your oven to 350°F (175°C) and bake them on a lined baking sheet for about 10-15 minutes, or until heated through.
What to Serve with this Hash Brown Recipe
Hash brown pair wonderfully with so many different things, meaning they’re not just for breakfast, you can eat them at any time of day.
Breakfast Bliss
Pair homemade hashbrowns with scrambled tofu, Air Fryer Egg Bites, or a vegetable-filled omelet.
Add a side of fresh fruit salad, yogurt, veggie sausage, or avocado toast for a wholesome vegetarian breakfast.
Lunchtime Favorites
Serve hash browns alongside a hearty vegetarian Air Fryer Black Bean Burger loaded with veggies.
They also go well with a colorful salad like our Waldorf Salad, Caprese Salad, or Pizza Salad.
Sauces and Dips Galore
Enhance your hash browns with a variety of dips such as sour cream, ranch dressing, spicy salsa, avocado sauce, or a herby Basil Pesto. These add an exciting flavor twist to your dish.
Hearty Dinner Options
Hash browns make a fantastic dinner side dish as well. Pair them with Air Fryer Stuffed Bell Peppers, roasted vegetables like carrots or Brussels sprouts, or a flavorful Vegetarian Sausage Casserole.
For a more creative approach, use hash browns as a base for a dish like a hash brown waffle (cook this recipe in a waffle iron instead of a pan), topped with air fryer mushrooms, spinach, and hot sauce.
More easy breakfast recipes for you to try
- Air Fryer Breakfast Potatoes
- Air Fryer Cinnamon Rolls
- Egg Bites
- Cheesy Hashbrown Casserole Recipe
- The Best Waffle Recipe
Homemade Crispy Hash Browns Recipe (Best Breakfast Ever)
Ingredients
- 1¼ lb Russet Potatoes large
- 3 tbsp Olive oil divided
- Salt and black pepper to season
Instructions
- Peel and grate the potatoes using the large holes of a box grater.1¼ lb Russet Potatoes
- Next, remove as much moisture as possible from the grated potatoes. An efficient method is using a potato ricer or an orange/lemon press, gently pressing out the excess moisture without forcing the potatoes through the ricer. If you don't have a ricer, tightly wrap the raw grated potatoes in a clean kitchen tea-towel and squeeze as hard as you can to extract as much moisture as possible.3 tbsp Olive oil
- In a large non-stick skillet, heat 1½ tablespoons of olive oil over medium heat, swirling it to coat the pan evenly. Once the oil reaches a shimmering hot temperature, add the shredded potatoes to the skillet. Spread them out in an even layer that's about 1/4-inch thick, and press them down with a spatula.
- Cook until the edges have turned golden brown, approximately 6 minutes, season with salt and pepper, and then, using a large spatula or two spatulas, gently flip, add the remaining olive oil, and cook for another 6 minutes until golden brown.Salt and black pepper
- When cooked, place on a kitchen towel to soak up any excess moisture. Serve and enjoy!
Notes
- Choosing the Right Potatoes: The best potatoes for this recipe are starchy potatoes like russet potatoes. Waxy potatoes like Yukon golds also work well. Avoid using red potatoes as they might not provide the desired crispiness.
- Removing Moisture is Key: The success of this hash brown recipe lies in removing as much moisture as possible from the grated potatoes. Using a potato ricer or cheesecloth to squeeze the moisture out is an excellent method. You can also let the grated potatoes sit in cold water for a few minutes to help draw out more moisture.
- Perfect Pan and Heat: Cooking over medium heat ensures even cooking. A cast iron skillet or a non-stick skillet is ideal. If you’re using a cast iron, make sure it’s well-seasoned to prevent the potatoes from sticking.
- Avoid Overcrowding the Pan: Cook the hash brown recipe in batches if necessary. Overcrowding the pan can cause them to steam rather than crisp up.
- Add Flavor: Feel free to customize the recipe with your favorite seasonings. Cayenne pepper, smoked paprika, onion powder, garlic powder, or even a sprinkle of shredded cheese melts right into the hash brown mixture can take the flavor to new heights.
- Frozen potatoes: If you’re in a hurry, you can use frozen pre-shredded potatoes instead. They are so convenient! Check the seasoning and just the recipe to taste.
- Storage: First, make sure to let the leftovers cool to room temperature. Placing them on a plate lined with paper towels helps absorb any excess moisture or oil, maintaining the crispy texture. Place the cooled hash browns in an airtight container and store them in the refrigerator for up to 3-4 days.
- Freeze: Place the cooled hash browns on a parchment paper-lined baking sheet and freeze them. Once frozen, transfer them to a freezer bag or airtight container, and they can be kept frozen for up to a month.
- Reheating: You can heat them in a skillet over medium heat until they’re hot and crispy again. For an even easier method, preheat your oven to 350°F (175°C) and bake them on a lined baking sheet for about 10-15 minutes, or until heated through.
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
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I made these yesterday for Sunday brunch and they were a hit! So simple that my kids can make them too. I thought I would freeze the leftovers, but there weren’t any!
How often have I also thought I was going to freeze leftovers and never had any left! Really pleased everyone liked them.
Another delicious way to cook my favorite potatoes! I have tried this recipe and I’m not even surprised, 10/10!!
Glad you enjoy them 🙂
There is nothing like crispy hashbrowns and fried eggs for breakfast or dinner even in my book. To make things a whole lot easier, either bake extra potatoes whern you make baked potatoes or do like I do and bake some the night before I want hash browns for breakfast and store them in the refrigerator the night before. The cooled potatoes from the refrigerator firm up during the night and you can just grate them (I leave the skins on) in the morning and fry them up nice and crispy, no moisture to deal with and much better hash browns result! Enjoy!
What a fantastic tip! Thanks a bunch for sharing your breakfast wisdom Bob!