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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.
These are amazing. They are the easiest hash browns I have found and the best tasting! Fully cooked through 🙂
Three potatoes were too many for two people. I am going to only use one potato.
I see the benefits of freezing but saw no mention of how long they will keep in refrigerator. Can they be shredded and refrigerated or left whole?
Hashbrowns will last in the fridge for 3-4 days!
Can I cook the potatoes the night before and refrigerate them (or do I leave them out?) Or do these need to be cooked just prior to making the hashed browns. Also, can I add onions, garlic and or bell peppers?
Yes you can cook the potatoes the night before! I use leftover baked potatoes to make these all the time! And the onion, pepper, and garlic would be delicious!
Never thought of parboiling ….will try these today
I never would have thought you can freeze potatoes. We grow our own and its spring and they are starting to grow. Usually we would plant them but we still have so much leftover. I will definitely be freezing some this week. Great tips. I am surprised this is not widely known.
Getting a sheet pan into the freezer compartment is more likely than not possible because of what’s already there. I like everything else you say
Try putting the in a gallon sized zip loc bag and lay flat. Don’t over fill the bag.
Amazing!! Thank you! These were so delicious 😊
Although I haven’t tried this recipe yet, I love hash browns and plan on making these this week. The recipe sounds amazing and quite easy, right up my alley! Do you know if you can freeze the the shredded potatoes?
Yes, you can freeze shredded potatoes.
We would like to use this recipe in a breakfast casserole. Without blotting will they be too wet to use in a recipe?
I think they will be okay! Sounds yummy!
Thank you, these were perfect! I froze the rest. To cook the frozen ones, do you have to thaw them first? Thanks!
Nope! You should be able to cook them straight from frozen!
These really were perfect and so easy to make! I only had small medley potatoes (gold, red & purple) so I only boiled them for a few minutes, shredded them in the food processor and then seasoned them with garlic salt, smoked paprika, and pepper and cooked them on the griddle with butter and a little bacon fat. They are the perfect mix of crispy and creamy! Will definitely make again!
these worked perfectly! just like a restaurant’s, but better actually. love this method, easy and no squeezing out the moisture.
They look so perfect! Mega crispy edges just how they should be
I’ve been craving for hash brown for a long time. I am glad I found this recipe. Definitely going to make one.
Such a great recipe for the perfect hashbrowns. My whole family loves them!
Such great tips to make the perfect hash browns! They look amazing. These are a favorite side of mine for breakfast, but I often messed them up when I was younger.
One of hubby’s favorite recipes. I have made these many times and they turn out great every time. Thanks for the great recipe.
Best hash brown recipe ever. I used Yukon golds and eyeballed the amounts of everything, seasoned with Lawry’s, pepper, and garlic powder. They tasted like Irish potato magic.
Thanks so much for sharing this recipe, I’ve been looking for a good one.
Lovely! Thank you so much for this recipe! I will try to refrigerate the potatoes whole after boiling or try cooking them in the microwave next time, to control the moisture! But overall, very happy with this layout!
I am so glad I found this recipe. I found that if I end up with undercooked bits, just cover with lid on low or no heat (depending on how hot the pan is) and let the residual heat do the rest of the cooking.
You have two different methods here. Parboiling and 10 minute boil. Which is it?
They are the same. The potatoes become partially boiled (par-boiled) in 10 minutes.
My potatoes were super stick after box grating, even mushy in clumps that didn’t get any better by stirring. They still came out good but do you have any idea what I did that made them soo sticky after grating?
What size of grater did you use? Sometimes if the holes are too small it breaks the potato down too much. Try using a grater with larger holes next time.
I’ve never made hash browns from scratch, but you make it look so easy! Love all the step-by-step details, I’m going to give this a try soon.