These crispy homemade Hash Browns are made from scratch with just 3 ingredients! Fried in a skillet until golden brown and crispy, they are delicious served with eggs and bacon for breakfast.
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Why This Recipe Works
Potatoes cooked in any form will forever be my comfort food. I could eat them every day! Love them in a cheesy hashbrown casserole, roasted to perfection or served like in a diner, pan-fried until crispy. Rinsing shredded potatoes under water and squeezing out the moisture are two secrets to perfect crispy hash browns. Don't skip them! They make all the difference.
You will make the hash browns once and your family will always ask for them. They are so easy and delicious! I serve them with ketchup (like fries) but sour cream with chives works great too.
Ingredients:
- Russet potatoes
- vegetable oil
- salt and pepper, to taste
How to make Hash Browns?
- Start by peeling and shredding potatoes.
- Place them in a colander and rinse under cold tap water.
- Drain and squeeze out as much moisture as possible using a kitchen towel or paper towels. Season potatoes with salt and pepper.
- Heat up oil in a large skillet.
- Place half of the shredded potatoes in the skillet and cook undisturbed for 3 to 4 minutes over medium heat.
- Check if the bottom is golden brown and flip. Cook another 3 to 4 minutes.
- Remove from pan and repeat with remaining potatoes.
- Serve garnished with chopped chives or parsley and more salt and pepper.
What types of potatoes are best for hash browns?
I recommend using starchy Russet potatoes. They will cook till crispy while creamier potatoes (like red or golden) that have more moisture will remain soft.
Can I freeze hash browns?
If you want to freeze hash browns, follow the recipe as written but instead of frying them in the pan, form them on a baking sheet, then freeze for 2 hours. You can line it with parchment paper so it's easier to remove them. Place them in a freezer-safe container or bag and freeze for up to 3 months. When ready to cook, let them sit in room temperature while you heat up the oil, then fry in a skillet.
Tips for making the best hash browns:
- Shred potatoes on a large hole side of the box grater for the best texture.
- Rinse shredded potatoes under water to remove starch.
- Spread the potato mixture thin in the skillet so the hash browns will be crispy and cook evenly, but not too thin so they will fall apart.
Recipe FAQs:
Absolutely! Minced garlic, finely chopped onion, herbs, paprika, and even cheese can be added to the shredded potatoes before frying them in the pan.
This step helps remove the starch and create crispy hash browns. It also prevents them from turning brown while they are still raw. It is also very important to suqeeze out as much moisture out of the potatoes before frying.
More breakfast recipes:
If you like this recipe and make it, let me know in the comments below! Don't forget to rate it if you enjoyed it!
Hash Browns recipe
Ingredients
- 1 lb Russet potatoes
- 6 tablespoons vegetable oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Wash and peel potatoes, then shredd on the large hole side of the grater.
- Place them in a colander and rinse under cold tap water.
- Drain and squeeze out as much moisture as possible using a kitchen towel or paper towels. Season potatoes with salt and pepper.
- Heat up half of the oil in a large skillet.
- Place half of the shredded potatoes in the skillet and spread thin.
- Cook undisturbed for 3 to 4 minutes over medium heat.
- Check if the bottom is golden brown and flip. Cook another 3 to 4 minutes.
- Remove from pan and repeat with remaining potatoes.
- Serve garnished with chopped chives or parsley and more salt and pepper.
Notes
- Spread the potato mixture thin in the skillet so the hash browns will be crispy and cook evenly, but not too thin so they will fall apart.
- I recommend using starchy Russet potatoes. They will cook till crispy while creamier potatoes (like red or golden) that have more moisture will remain soft.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use a calorie counter you are familiar with.
Beth says
We haven't had hash brown in a long time and I can't believe how easy this recipe was! Such a delicious and very tasty breakfast this morning!
Samantha says
I had never made homemade hash browns before. But these were so easy and so tasty that I'll definitely be making them again...thank you!
Lisalia says
We usually make hash browns from the costco carton... just add water and cook. I can't believe how easy these are to make from scratch. And taste so much better! Thanks for this simple and delicious recipe.