Hash Browns

Why You’ll Love This Recipe

Hash browns are simple, affordable, and incredibly delicious. With just a few ingredients, you can create a crispy, golden pile of potatoes that rivals any diner version. They can be pan-fried, baked, or even cooked in a waffle iron for a fun twist. They’re also naturally gluten-free and easy to customize with seasonings or add-ins like onions and cheese.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

russet potatoes, peeled and shredded
salt
black pepper
oil or butter (for frying)
optional: onion (finely chopped), garlic powder, paprika, shredded cheese

Directions

1. After shredding the potatoes, place them in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible.
2. Transfer the dried potatoes to a bowl and season with salt, pepper, and any desired spices or add-ins.
3. Heat oil or butter in a large skillet over medium-high heat.
4. Spread the potatoes evenly in the pan and press them down gently with a spatula.
5. Cook for 4–5 minutes, or until the bottom is golden brown and crisp.
6. Flip carefully and cook the other side for another 4–5 minutes.
7. Remove from the skillet, drain on paper towels if needed, and serve hot.

Servings and timing

This recipe makes 2–3 servings and takes about 20–25 minutes total.

Variations

• Cheesy hash browns: Stir in shredded cheddar or Parmesan before cooking.
• Spicy version: Add cayenne pepper, chili flakes, or diced jalapeños.
• With onion: Mix in finely chopped or grated onion for extra flavor.
• Baked version: Spread seasoned shredded potatoes on a baking sheet and bake at 400°F (200°C) until crisp, about 30–35 minutes.
• Hash brown patties: Form into patties and pan-fry or bake for individually portioned servings.

Storage/Reheating

Store leftover hash browns in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in a 375°F (190°C) oven until hot and crispy. To freeze, let them cool completely, place in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag. Reheat from frozen in a skillet or oven.

FAQs

What type of potato is best for hash browns?

Russet potatoes are ideal due to their high starch content, which helps them crisp up beautifully.

How do I keep hash browns from getting soggy?

Squeeze out as much moisture as possible from the shredded potatoes before cooking.

Can I use pre-shredded potatoes?

Yes, store-bought shredded potatoes work, but be sure they’re dry and not seasoned unless you want to use the included spices.

Can I bake hash browns instead of frying?

Absolutely—baking is a great option for a hands-off, healthier version.

What oil is best for frying hash browns?

Vegetable oil, canola oil, or butter all work well. Butter adds flavor but may brown faster.

Can I make them ahead of time?

Yes, cook and cool hash browns, then refrigerate or freeze for later. Reheat until crisp before serving.

Can I make hash browns without a skillet?

Yes, you can bake them or use a waffle iron for a crispy, fun alternative.

Are hash browns gluten-free?

Yes, potatoes are naturally gluten-free—just check your seasonings and any add-ins.

Why aren’t my hash browns crispy?

Excess moisture or too-low heat can prevent crisping. Make sure your pan is hot and the potatoes are dry.

Can I add other vegetables?

Yes—zucchini, carrots, or sweet potatoes can be mixed in for variety and extra nutrition.

Conclusion

Hash browns are a classic breakfast side that’s simple to make and always satisfying. With their crispy edges and tender centers, they pair perfectly with eggs, toast, or even as a base for a hearty breakfast bowl. Whether you keep them plain or dress them up with add-ins, these homemade hash browns are guaranteed to hit the spot.

Hash Browns

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Hash browns are a crispy, golden breakfast favorite made from shredded potatoes. Simple, delicious, and endlessly customizable, they’re the perfect addition to any morning meal.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 2–3 servings
• Category: Breakfast
• Method: Pan-Fried
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 2 medium russet potatoes, peeled and shredded
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons oil or butter (for frying)
• Optional: 1/4 cup finely chopped onion
• Optional: 1/4 teaspoon garlic powder
• Optional: 1/4 teaspoon paprika
• Optional: 1/4 cup shredded cheese (cheddar or Parmesan)

Cook Mode Prevent your screen from going dark

Instructions

1. Peel and shred the potatoes using a box grater or food processor.
2. Place shredded potatoes in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible.
3. Transfer the dried potatoes to a bowl and season with salt, pepper, and any optional spices or add-ins like onion or cheese.
4. Heat oil or butter in a large skillet over medium-high heat.
5. Add the potatoes to the skillet and spread them evenly. Press down gently with a spatula to form a compact layer.
6. Cook for 4–5 minutes, or until the bottom is golden brown and crisp.
7. Carefully flip and cook the other side for another 4–5 minutes until crispy and cooked through.
8. Remove from the skillet, drain on paper towels if needed, and serve hot.

Notes

• Use russet potatoes for the crispiest results due to their high starch content.
• Make sure to squeeze out all excess moisture before cooking to avoid soggy hash browns.
• Customize with spices, onions, cheese, or even vegetables like zucchini or sweet potato.
• Bake at 400°F (200°C) for 30–35 minutes for a hands-off version.
• Reheat leftovers in a skillet or oven to restore crispiness.

Nutrition

• Serving Size: 1 serving
• Calories: 220
• Sugar: 1g
• Sodium: 300mg
• Fat: 12g
• Saturated Fat: 3g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 0mg