If there’s one breakfast side that never fails to perk up my morning, it’s a plate of crisp, golden Hash Browns. These beauties are the very definition of comfort food—tender on the inside, crispy on the outside, with an irresistible savory flavor that practically begs for another bite. Whether I’m layering them alongside eggs or just grabbing a fork to enjoy them on their own, they absolutely deliver that classic diner vibe with a homemade twist. If you’ve never made Hash Browns from scratch, you’re in for a treat: not only are they remarkably simple to whip up, but a handful of pantry staples transforms potatoes into something truly magical.
Ingredients You’ll Need
What I love most about Hash Browns is how honest the ingredient list is—every item matters and adds its own little kick of flavor, crunch, or color. Don’t be afraid to reach for your best potatoes, because each of these staples is going to shine in the finished dish.
- Russet Potatoes (2 large, peeled): The starchy superstar here, they yield Hash Browns that are fluffy yet crispy when cooked up right.
- All-Purpose Flour (2 tablespoons): Just a touch for binding, helping the potatoes hold their perfect crispy shape.
- Garlic Powder (1/4 teaspoon): Adds a subtle, savory complexity that keeps you reaching for more.
- Onion Powder (1/4 teaspoon): A pinch of this balances the garlic and brings that classic breakfasty note.
- Salt and Black Pepper (to taste): Essential for boosting the natural flavor of the potatoes.
- Egg (1 large, beaten): Acts as the glue, holding the mixture together so each bite has the perfect consistency.
- Unsalted Butter (2 tablespoons): For a touch of richness and that unbeatable golden-brown finish.
- Vegetable Oil (2 tablespoons): Helps the Hash Browns crisp up beautifully without burning.
How to Make Hash Browns
Step 1: Grate and Prep the Potatoes
Start by grabbing your box grater (or a food processor if you’re feeling fancy) to shred the peeled russet potatoes. The finer the shreds, the crisper the Hash Browns will be, so don’t be shy! Once grated, you absolutely must squeeze out as much moisture as possible—wrap the grated potato in a clean kitchen towel and twist it tight. This step is the secret to that dreamy crunch.
Step 2: Combine the Ingredients
Tumble your squeezed-dry potatoes into a large bowl. Add the flour, garlic powder, onion powder, a generous pinch of salt, some freshly cracked black pepper, and the beaten egg. Give it all a good stir, making sure every shred is coated. This mixture should just start to hold together when pressed—if it feels a bit dry, add another splash of egg.
Step 3: Heat the Skillet
Pop a large nonstick skillet on the stove over medium heat and melt your butter together with the vegetable oil. This combo not only ensures that golden color but prevents burning so your Hash Browns come out picture perfect. Wait until the butter foams but doesn’t brown; that’s your cue that the pan’s ready.
Step 4: Shape and Cook the Hash Browns
Grab a 1/4 cup portion of the mixture and gently press it into a patty. Set it in the hot skillet, then flatten it slightly with a spatula for that classic diner look. Let each patty cook undisturbed for 3 to 4 minutes—you want that crispy crust! Flip and cook for another 3 to 4 minutes, then transfer each finished Hash Brown to a paper towel-lined plate while you repeat with the rest of the batter, adding more oil if you need it.
Step 5: Serve Hot and Enjoy
Hash Browns are at their best piping hot with a sprinkle of salt. They’re golden, crispy, and practically begging for your favorite breakfast toppings. Trust me—once you try these homemade Hash Browns, frozen ones will never quite hit the spot again.
How to Serve Hash Browns
Garnishes
Elevate your Hash Browns with a simple sprinkle of chopped chives, fresh parsley, or even a dash of smoked paprika for a bit of warmth. If you’re a cheese lover, freshly grated cheddar melts wonderfully right on top. And of course, nothing beats a classic dollop of sour cream or a side of tangy ketchup.
Side Dishes
Hash Browns pair beautifully with just about any breakfast main. I love serving them with soft, scrambled eggs, crispy bacon, or slices of juicy tomato. They’re also a natural fit beside avocado toast or a simple spinach omelet—you really can’t go wrong.
Creative Ways to Present
For a fun twist, try stacking your Hash Browns into a savory breakfast sandwich (egg, cheese, and all). Cut them into wedges and serve as party-friendly “potato dippers” alongside an array of sauces. Or, if you’re feeling bold, use Hash Browns as a crispy base for Eggs Benedict in place of the classic English muffin!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extras (it’s rare, but it happens), cool the Hash Browns completely before sliding them into an airtight container. They’ll keep in the fridge for up to three days—ready to be crisped up for a speedy breakfast or snack.
Freezing
To freeze, simply lay uncooked or cooked patties on a baking sheet and pop them into the freezer until firm, then store in a zip-top freezer bag. This way, you can have homemade Hash Browns ready in a flash—just thaw in the fridge before reheating or cooking.
Reheating
The best way to recapture that signature crispiness is to reheat the Hash Browns in a hot skillet with a touch of oil, flipping once, until they’re hot and crunchy again. The oven works well, too—spread them on a baking sheet and bake at 400°F until warmed through and crackly at the edges.
FAQs
Can I use a different type Breakfast
You can experiment with Yukon Golds or red potatoes, but russet potatoes deliver the best texture and crisp factor for your Hash Browns thanks to their starch content.
Why do I need to squeeze out the potato liquid?
Excess moisture keeps Hash Browns from crisping up, leading to soggy, limp results. The drier your potato shreds, the more delightful that crunch will be!
Can I make these Hash Browns gluten-free?
Absolutely! Swap the all-purpose flour for your favorite gluten-free blend or even a spoonful of cornstarch—your Hash Browns will still hold together beautifully.
How do I keep Hash Browns warm for serving?
Place finished Hash Browns on a baking sheet in a 200°F oven while you cook subsequent batches; this ensures they stay crisp and perfectly warm for the whole table.
Can I bake these Hash Browns instead of frying?
Yes, you can! Shape the potato mixture into patties on a parchment-lined sheet and bake at 425°F for 20–25 minutes, flipping halfway. The texture will be a touch different, but still delicious.
Final Thoughts
Hash Browns are breakfast magic in a skillet—simple ingredients, big flavor, and endless possibilities. Give this recipe a try and see just how easy it can be to turn humble potatoes into something worth waking up for. Your mornings will never be the same!
Print
Hash Browns Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Learn how to make delicious and crispy homemade hash browns with this easy recipe. These golden brown potato patties are perfect for a satisfying breakfast or brunch.
Ingredients
Potato Mixture:
- 2 large russet potatoes (peeled)
- 2 tablespoons all-purpose flour
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and black pepper to taste
- 1 large egg (beaten)
For Cooking:
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable oil
Instructions
- Prepare Potatoes: Grate the peeled potatoes using a box grater or food processor. Squeeze out excess moisture with a kitchen towel.
- Mix Ingredients: Combine potatoes with flour, garlic powder, onion powder, salt, pepper, and beaten egg in a bowl.
- Cook: Heat butter and oil in a skillet, add potato mixture in scoops, flatten, and cook until golden and crispy on both sides.
- Serve: Drain on paper towels and serve hot.
Notes
- For extra crispiness, let the hash browns cook undisturbed before flipping.
- You can freeze raw patties for future use.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 210
- Sugar: 1 g
- Sodium: 280 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
