hash browns from scratch recipe

Written ByJenny Smyth Posted on
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The Best hash browns from scratch recipe

I’ve always been a fan of traditional breakfast dishes, and hash browns from scratch is one of my favorites. There’s something special about the crispy exterior and fluffy interior that just makes it a comforting meal. I remember my grandmother used to make it for me when I was a kid, and it was always a treat.

She would grate the potatoes, mix them with some onions and seasonings, and then pan-fry them until they were golden brown. It was the perfect side dish to accompany scrambled eggs or bacon. As I grew older, I started experimenting with different recipes to make it healthier, but still delicious.

Now, I’m excited to share my favorite recipe with you, which uses less oil and more natural ingredients. This dish is not only tasty but also easy to make and perfect for any occasion, whether it’s a family gathering or a quick weeknight dinner. I love that it’s a versatile recipe that can be served alongside many different meals.

Plus, it’s a great way to get your daily dose of fiber and vitamins from the potatoes. My kids adore helping me in the kitchen, especially when we’re making this recipe together. They love watching the potatoes transform from raw ingredients into a crispy, golden-brown treat.

It’s a great way to spend quality time with them while teaching them about cooking and nutrition.

Crispy Hash Browns from Scratch

4.7 from 1491 votes

Crispy on the outside and tender on the inside, these homemade hash browns are a perfect breakfast side dish. Made from scratch using simple ingredients, they are sure to impress.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Hash Browns

2 lbs russet potatoes
1 small onion
1 tsp salt
1/2 tsp black pepper

For Cooking

Vegetable oil for frying

👨‍🍳Directions

1Scrub potatoes clean and peel if desired.
2Grate potatoes using the large holes of a box grater into a bowl of cold water to remove excess starch.
3Drain potatoes and squeeze out as much liquid as possible using a clean cheesecloth or a clean kitchen towel.
4Transfer potatoes to a clean bowl.
5Grate onion using the large holes of a box grater into the bowl with the potatoes.
6Add salt and black pepper to the bowl and mix well.
7Cover and refrigerate for at least 30 minutes to help remove more liquid.
8Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F.
9Shape potato and onion mixture into 4 equal patties by hand.
10Carefully place patties into the hot oil.
11Cook for 5-7 minutes or until the bottom is golden brown and crispy.
12Flip and cook for another 5-7 minutes or until the other side is golden brown and crispy.
13Carefully remove hash browns from the skillet and place them on a plate lined with paper towels to drain excess oil.
14Serve immediately with your favorite breakfast dishes.

🔧Equipment

Grate
Mixing bowl
Cheesecloth
Large skillet
Spatula
Paper towels

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute sweet potatoes for a slightly sweeter flavor. For added flavor, mix in chopped fresh herbs or spices before shaping the patties.

This recipe is always a good idea for any occasion because it’s easy to make and versatile enough to serve alongside many different meals.

My family loves helping me in the kitchen while making this recipe together – they enjoy watching the potatoes transform from raw ingredients into a crispy treat.

The best part about this recipe is that it’s perfect for reheating leftovers or making ahead of time for busy mornings or weeknights.

❓ Frequently Asked Questions About Crispy Hash Browns from Scratch

Q1: What is the best type of potato to use for hash browns?

The best type of potato to use for hash browns is a high-starch potato like Russet or Idaho. These potatoes will yield a crispy exterior and a fluffy interior when cooked.

Q2: Can I use leftover mashed potatoes for hash browns?

While you can use leftover mashed potatoes as a base for hash browns, they might not yield the same crispy texture as freshly grated potatoes.

Q3: How do I prevent hash browns from becoming too brown?

To prevent hash browns from becoming too brown, you can cook them over lower heat or add a little bit of water to the pan to prevent burning.

Q4: Can I make hash browns ahead of time?

You can grate the potatoes and mix them with seasonings ahead of time, but it’s best to cook them just before serving for optimal flavor and texture.

Q5: Are hash browns healthy?

Hash browns can be a healthy option when made with minimal oil and natural ingredients. They are also an excellent source of fiber and vitamins from the potatoes.

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