homemade hash browns recipe

Written ByJenny Smyth Posted on
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The Best homemade hash browns recipe

I’ve been making homemade hash browns for years, and it’s a recipe that never fails to impress my family. There’s something about the crispy outside and fluffy inside that just hits the spot every time.

I think it’s because hash browns are one of those comfort foods that just feels like home. My kids love helping me in the kitchen, and this recipe is one of their favorites – they get to peel and chop the potatoes, then we all work together to mash them up and fry them in a pan.

It’s a great way to get everyone involved in meal prep, and it’s also a great way to use up leftover potatoes. I’ve found that hash browns are a versatile dish that can be served at any time of day – whether it’s as a side dish for breakfast or dinner, or even as a topping for a salad or soup.

They’re also super easy to make, which is why I love this recipe so much. Just peel and chop some potatoes, mash them up with some butter and milk, then fry them in a pan until they’re golden brown.

It’s really that simple! I’ve tried making hash browns with different types of potatoes, but I find that Russet works best – they hold their shape well and have just the right amount of starch to make them crispy on the outside and fluffy on the inside.

Of course, you can also add in some grated cheese or chopped herbs to give them an extra boost of flavor.

Crispy Homemade Hash Browns

Crispy Homemade Hash Browns

4.8 from 1433 votes

Crispy on the outside and soft on the inside, these homemade hash browns are perfect for breakfast or brunch. Made with simple ingredients, they are easy to prepare and delicious to eat.

Prep Time20 mins
Cook Time20 mins
Resting Time0 mins
Total Time40 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Hash Browns

2 large russet potatoes
1 small onion
1 tsp salt
1/2 tsp black pepper
2 tbsp vegetable oil

For Serving

Sour cream
Fresh chives
Ketchup

👨‍🍳Directions

1Peel the potatoes and grate them using the large holes of a box grater.
2Place the grated potatoes in a bowl of cold water to remove excess starch.
3Drain and pat them dry with a clean kitchen towel.
4Grate the onion using the small holes of the box grater.
5Add the grated onion, salt, black pepper, and vegetable oil to the potatoes.
6Mix well until combined.
7Heat a large non-stick skillet over medium heat.
8Add 1 tablespoon of vegetable oil and spread it evenly across the skillet.
9Once the oil is hot and shimmering, add the potato mixture to the skillet.
10Use a spatula to press the potatoes down firmly and evenly.
11Cook for 5-7 minutes, or until the bottom is golden brown and crispy.
12The edges should be set and it should be easy to slide a spatula underneath the hash browns.
13Carefully flip the hash browns over.
14Add the remaining 1 tablespoon of vegetable oil to the skillet.
15Cook for another 5-7 minutes, or until the other side is golden brown and crispy.
16Press down gently with the spatula to ensure even cooking.
17The hash browns should be crispy on the outside and soft on the inside.
18Slide the hash browns onto a plate.
19Cut into wedges and serve immediately with sour cream, fresh chives, and ketchup.
20Enjoy your homemade hash browns while they are hot and crispy.

🔧Equipment

Box grater
Mixing bowl
Non-stick skillet
Spatula

📊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: For extra crispy hash browns, press down firmly on the potatoes while cooking. You can also add shredded cheese to the potato mixture for a cheesy twist.

Watch Video Of How Crispy Homemade Hash Browns Works

One thing I love about this recipe is how easy it is to store leftovers – simply refrigerate or freeze until you’re ready to reheat. And reheating is a breeze – just place them in a pan over low heat with some butter or oil added in to help revive their crispiness.

This recipe is perfect for any occasion – whether you’re looking for a side dish for breakfast or dinner, or even just a topping for your favorite salad or soup. And let’s not forget about the health benefits – by using Russet potatoes and minimal amounts of butter and oil, you can enjoy this recipe guilt-free.

❓ Frequently Asked Questions About Crispy Hash Browns

What type of potatoes should I use for hash browns?

For this recipe, I recommend using Russet potatoes – they hold their shape well and have just the right amount of starch to make them crispy on the outside and fluffy on the inside.

Can I use leftover mashed potatoes for hash browns?

While you can use leftover mashed potatoes as a base for hash browns, keep in mind that they might not be as crispy as freshly made ones. You can try adding in some grated cheese or chopped herbs to help give them an extra boost of flavor.

How do I prevent my hash browns from becoming too brown?

To prevent your hash browns from becoming too brown, try reducing the heat on your stovetop or oven – this will help them cook more evenly and prevent burning. You can also try adding in some grated carrot or zucchini to help absorb excess moisture.

Can I make hash browns ahead of time?

Yes, you can make hash browns ahead of time – simply cook them until they’re partially done, then refrigerate or freeze until you’re ready to finish cooking them.

How do I reheat leftover hash browns?

To reheat leftover hash browns, try placing them in a pan over low heat – add in some butter or oil to help revive their crispiness.

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