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Looking for a hash browns recipe that doesn’t taste like raw potato? Look no further. These hash browns are crispy on the outside yet perfectly cooked on the inside.
Featured with this recipe
- The RIGHT Way to Make Hash Browns
- Ingredients in Hash Browns
- What Kind of Potatoes Work Best?
- How to Season Hash Browns
- Crispy Hash Browns
- How to Make Hash Brown Patties
- How to Freeze Hash Browns
- Kick Em’ Up A Notch
- Frequently Asked Questions
- Recipes With Hash Browns
- Breakfast Basics
- How to Make Hash Browns
- Hash Browns Recipe Recipe
Family breakfasts and brunches just wouldn’t be complete around here without golden homemade hash browns. Hash browns are a great way to prepare potatoes. When made the right way, they make the perfect side for your favorite breakfast. Savory and crispy, they’re a classic staple to a midmorning meal, breakfast-for-dinner, or as a late-night snack. And sure, you could rip open a bag of frozen shredded potatoes, but cooking hash browns from fresh potatoes tastes so much better and takes hardly any extra time at all!
The RIGHT Way to Make Hash Browns
The trick to getting that tender potato texture and flavor is to parboil your potatoes beforehand. Cover the potatoes with cold, salted water, then bring to a boil. Rinse the potatoes with cold water before shredding. This process eliminates that “raw potato” taste and removes excess starch. No need to squeeze the liquid out of the potatoes using this method; the salt water does the dehydrating for you!
Ingredients in Hash Browns
This is list of simple ingredients. Who would guess that crispy, delicious hash browns could come from these 4 easy ingredients?
- Potatoes
- Butter
- Salt
- Pepper
What Kind of Potatoes Work Best?
I’ve never met a potato I didn’t like, but for this recipe, a good ol’ Idaho Russet works best. Am I biased because I live in Idaho? Perhaps. But hey, we Idahoans know our potatoes. They shred easily, using either a food processor or box grater, and fry up beautifully. If you prefer your hash browns more dense and less crispy, Yukon gold potatoes are a good choice. Yukon golds hold their shape because they are a more waxy potato, making them great for patties or potato cakes. Check out this fun guide about potato varieties I found that goes into great detail about all the different potatoes and what they work best in.
How to Season Hash Browns
The best time to season your potatoes is after parboiling but before frying. Salt and pepper are the obvious seasoning choices here, but you could also add seasoning salt, garlic or onion powder, paprika, or even cayenne pepper for a little extra kick. We are usually pretty generous with our seasonings, especially when it comes to potatoes. It’s best to season and taste as you go along so you get it just right.
Crispy Hash Browns
I like my hash browns crispy on the outside and soft on the inside. However, some people like crispy hash browns all the way through. If you are one of these people, you have a few different options:
- Microwave method: By microwaving the potatoes, you can remove excess moisture which will help the shreds get crispy. First, shred the raw potatoes squeeze as much liquid as you can out with a potato ricer, kitchen towel, or cheese cloth. Next, sprinkle the potatoes with ¼ teaspoon salt (or to taste) and place them on a plate lined with paper towels. Microwave on high for 2 minutes. Cook the hash browns per the instructions below (starting with step 3).
- Cook thin layers: When you add your potatoes to the pan or skillet, make a thin layer. On medium-high heat, cook until crispy.
- Fry them: If you are making hash brown patties like McDonalds (see previous paragraph) and want them EXTRA crispy, squeeze out as much moisture as you can from the shredded potatoes then carefully form them into patties and coat with more flour. Add vegetable oil to a shallow pan. When the oil is hot, carefully transfer potatoes to the oil and fry them until golden brown.
How to Make Hash Brown Patties
Fast food places like McDonalds usually serve up hash browns in a convenient patty shape. You can easily make these homemade hash brown patties using real potatoes at home! By mixing in an egg and some flour, your shredded seasoned potato mixture will stick together and form patties. Fry them in a little bit of oil, sort of like you would a hamburger. When they are nice and golden brown on one side, flip them over and cook them until they are crispy and cooked through.
How to Freeze Hash Browns
Freezing potatoes to use later is easy and can save you lots of time on busy mornings. Once the potatoes are par boiled and shredded, allow them to cool completely. To keep them from clumping together, spread the potato shreds on a large baking sheet and freeze in a single layer. Transfer frozen potatoes into freezer containers or Ziplock bags and place back in the freezer. Stays good for up to three months.
Kick Em’ Up A Notch
Want to take those breakfast potatoes to the next level? Try some of these variations:
- Cheesy Hash Browns – Just sprinkle with shredded cheese and cover until cheese melts. I like to cover with my large skillet lid because it is raised and cheese won’t stick to it. Works like a dream.
- Fully Loaded – Top with cheese, fresh crumbled bacon, and/or cooked sausage. Cover until cheese melts.
- Poutine-style – Think biscuits and gravy but with hash browns! Top with cheese and country-style gravy.
- Idaho Sunrise – Form your potatoes into a doughnut shape on your skillet and crack and egg into the middle. Cover and allow to cook until the egg is fully cooked through (or to your desired doneness).
Frequently Asked Questions
There is no need to peel potatoes for hash browns. Once parboiled, the potato skins come off easily in the shredding process. There might be some shredded potato skin here and there, but that makes the hash browns even better!
Yes! After parboiling the potatoes, shred them and toss with melted butter, a little oil, and seasonings. Bake them on a cookie sheet for about 30 minutes at 400 degrees and you’re in business! You can also form the hash browns into patties (see next paragraph) before baking and then flip half-way through.
Place any leftover hash browns in an airtight container and keep them in the refrigerator for up to 5 days. They can be reheated in the microwave, in a skillet, or in an air fryer. To maintain crispiness, we recommend reheating in a skillet or air fryer.
Recipes With Hash Browns
The tried and true breakfast of eggs, bacon, hash browns, and pancakes or waffles is enough to get my mouth watering! But these hashbrowns are so versatile you could serve them a million different ways. Use them to make any of these delicious recipes:
Breakfast Basics
This hash browns recipe is a great “breakfast basics” recipe to know. Here are some more recipes to master for a perfect breakfast every time:
READ NEXT: 33+ Breakfast Ideas
How to Make Hash Browns
Hash Browns Recipe
Video
Ingredients
- 3 large russet potatoes
- 4 tablespoons butter
- Kosher salt to taste
- pepper to taste
Instructions
- Scrub potatoes and place in stockpot. Do not peel or remove brown spots. Parboil the potatoes by placing them in a large pot. Cover the potatoes with cold, salted water and bring to a boil. Boil for 10 minutes.
- Drain and rinse potatoes with cold water until easy to handle. Remove any bruised or brown spots with a knife. Then grate potatoes using a box shredder or food processor.
- Move shredded potatoes to a bowl and season with salt and pepper.
- Melt butter in a large nonstick skillet or griddle over medium heat or 350 degrees. Place potatoes in an even layer over the butter and cook until a golden-brown crust forms on the bottom (5-7 minutes).
- Flip potatoes and cook until crust forms on the other side.
- Remove from heat and serve immediately.
Delicious recipe and delicious meal option too. Thanks for your detailing to making this yummy platter. I love it. Very innovative.
The perfect addition to brunch! Great with a poached egg on top!
Hash browns are one of my favorite breakfast foods! Love the crispy outside!
Just commenting to leave a thanks!
After many years of failed attempts following recipes word-for-word and generally avoiding the potato hash altogether because of it, it has never occurred to me that the secret to a good ole hash brown could lie in a simple par-boil! I took your advice on the salt and pepper, these turned out wonderfully! I was so surprised as I expected another bad fried up potato simply from past experiences! This will now be my forever way! Thank you thank you 🙂
This is why we do what we do! Thank you so much for this comment!! We are so glad that you have found a way that works for you!
No worries! It really is the little things at times, isn’t it 🙂
My german husband – who is shall we say, fond of the spud (thanks great nanna!) – was very pleased that I had discovered this recipe and consequently wolfed them down! He had lovely feedback for your simple but awesome hash browns.
Thank you again for showing me the secret to the humble fried potato 🙂
The hash browns taste quite good but
they stick together when handled with box grater
and worse when they are cooked.Your photo of cooked
potatoes show the hash browns distinct from each other and
not stuck together . I can’t get this result .Any thoughts on why?
Thanks ron
Vancouver BC
In the picture, we stirred the hash browns so they separated.
I loved that I finally got a nice brown crisp outside. But mine were kind of soggy and mushy on the inside. Im wondering if I overcooked and/or did not let the
Potatoes dry enough after boiling before using my food processor to shred. Any thoughts? Thanks for the recipe! Will definitely use it again.
Do you have any suggestions/recommendations for using hash browns prepared this way in recipes calling for frozen store bought hash browns?
Using these instead of frozen might affect the cooking time of the dish – so I would just watch out for that!
Delighted with this recipe! Thanks for the time and sharing this video, Blessing and happy new year.
Looking to make hash browns for my family on Christmas morning. Can this be done in advance (any part be done the day before… if yes, how would you do it and store it til next day. Thank you.
Freezing potatoes to use later is easy and can save you lots of time on busy mornings. Once the potatoes are par boiled and shredded, allow them to cool completely. Pack into freezer containers or Ziploc bags. They’re good to go in the freezer for up to a couple of months!
Can you use baked potatoes that are left over?
Sure!
These were amazing! I had given up on homemade hash browns because I didn’t care for the taste and texture. Finally a recipe that delivers crispy and flavorful hash browns!
So glad you liked them Laura! Thanks for taking the time to come back and let us know your success! Thanks for the 5-stars!
I’ve been looking for this recipe my mother in law taught it to me many, many years ago. All I could remember was the par boil and shredding I thought I was missing a step, Glad to say my mind is still good. Thank you
Glad you found this recipe to be so much like your mother-in-laws! Thanks for the 5-stars!
I have tried many times to make hash browns at home and failed miserably every time. I tried your method today and was ecstatic with the results. Thank you for teaching an old dog new tricks.
Oh yay! 😀 I am so glad this worked so well for you! Thank you for coming back and sharing your success!
Enjoyed the recipe, will make again. I added about a third of a cup of flour to make it stick together.
Great idea. I would imagine the flour would make it more crispy too!
I used small potatoes and boiled them a little too long. They still turned out great and were a big hit with my family! I can’t wait to see how much more they like them next time, when I don’t over boil! Thanks so much for sharing!
So glad you liked them! Thanks so much for the 5-stars! 😀
How does boiling the potatoes not make them too soft for shredding?
You want to boil them until they are just soft enough to shred, but not so soft that they just fall apart. Hope this helps!
Do you remove the skin at all at any point?
We don’t remove the skins for this recipe.
Just made this recipe. Its was very very good. Cruncy outside and creamy inside.
Boiled taters for 8 mins, medium size.
Thank you! I’m glad you liked the recipe! The right cooking method makes all the difference! 🙂
How much salt should i put in the cold water? Thank you!
I usually just do a tablespoon or two, you can usually be pretty generous when salting it. Hope this helps!
to how much water?…
We just did enough water to fill a stockpot.. so I am guessing about 6 quarts?
I’m so glad I found this recipe. I’m pregnant and craving potatoes. I made it as a breakfast for dinner with some eggs and toast. Loved it and I will definitely be making this again! Thank you!
Can you fry these in a deep fryer if you freeze them as patties?
Yes, you should be able to! Hope this helps!
Can I use frozen store bought hash browns with this recipe?
I don’t see why not!