Homemade Hashbrown Recipe

Homemade hash browns are so easy to make and taste way better than what you get at the grocery store! All you need are 4 simple ingredients!

Hash browns…love them or hate them? Personally, I am totally in love with them. A real breakfast just isn’t complete without crispy, salty, piping hot fried potatoes!

It is so simple to make your own fresh from scratch hash browns. It only requires a couple ingredients, but they taste a million times better than the frozen hash browns at the store.

This particular morning I topped my crispy hash browns with scrambled eggs, cheddar cheese, and bacon. They are also great topped with a sunny side up egg, but you can eat them plain if you wish.

Why You’ll Love This Hash Brown Recipe

• The perfect texture: No sogginess here! You get the ideal crisp crunch on the outside while keeping the inside nice and soft. These hold their shape well and never come out gluey in the middle like others.
• Just 4 ingredients required: It’s so simple, you won’t believe it. You only need potatoes, oil, salt, and pepper! This makes it perfect for busy mornings or low budget weeks.
• Super versatile: These naturally go with all kinds of breakfasts and eggs, but they are fantastic with lunch and dinner, too! Try some with a bowl of chili, as a side for Mushroom Chicken, or simply as a snack with sour cream and chives.

Ingredients in Homemade Hash Browns

These shredded hash browns have the shortest ingredients list! Here’s all you’ll need to make crispy hash brown at home:

• Potatoes – I recommend red potatoes as they are lower in starch and hold their shape well once cooked. If you only care about crispiness, you can use russet potatoes.
• Oil – You can use any neutral cooking oil. Avocado oil, olive oil, vegetable oil, etc. will all work.
• Salt and Black Pepper – These basic seasonings are all you need! Feel free to add seasonings and spices like garlic powder, onion powder, paprika, or whatever flavor you prefer.

What Are the Best Potatoes for Hash Browns?

This all depends on what you prefer. I recommend using red potatoes to make hash browns from scratch. These waxy potatoes (as well as Yukon gold) are lower in starch, hold their shape well, and never come out with that gluey texture in the middle. If you want the crispiest of crispiest edges, though, you may prefer a potato with more starch (like russets).

How to Make Homemade Hash Browns

Not sure how to make homemade hash browns? Don’t fret, it’s easy! Here’s an overview of the process:

1. Shred your potatoes with a cheese grater and squeeze out as much excess water as you can (I prefer using kitchen towels rather than paper towels as they soak up more moisture.
2. Heat your frying pan to medium heat, pour in a little oil and then place your shredded potatoes evenly in the skillet.
3. Here is the super important part. Don’t touch them! I am so impatient I just have to walk away. If you stir them around, the shredded hash browns will just absorb the oil without getting golden brown and crisp.
4. After 5-7 minutes, take a peak. See how they are nice and brown? Time to flip!
5. Sprinkle the hasbrowns with salt and pepper.
6. When both sides are crisp, slide it onto a plate.

Can I Make This Recipe in Advance?

I’ve only made this recipe as written and then immediately served it up. However, I know that potatoes can be shredded and frozen, so perhaps go that route if you like to make homemade hash browns frequently.

Can Hash Browns Be Frozen?

I haven’t frozen these shredded hash browns before, but I bet you could make the crispy hash browns, let them cool completely, and then freeze for later. I imagine you could reheat the hash browns from frozen in an oiled skillet.

Tips for Making the BEST Hash Browns

• Squeeze the water from the potatoes: This is really important, because if the potatoes are full of moisture they will never get nice and crispy.
• To flip the hash browns: If you have a big spatula and can flip the hash brown all at once, go for it! But I normally grab a plate and place it on top of the skillet and VERY CAREFULLY (using potholders) I flip the hash browns onto the plate. Then, I add a little more oil to the skillet and scoot the uncooked side off onto the skillet.
• To season the hash browns: I kept things simple and used just salt and pepper to season my homemade hash browns, but you’re welcome to doctor up this recipe as you see fit.

Serving Suggestions for Hashbrowns

We love these plain, with a dollop of sour cream, sprinkled with chives, or coated with our favorite cheese. Homemade hash brown potatoes pair well with just about any breakfast food! Here are some of my favorite breakfast recipes to serve alongside the hash browns:

• Flourless Peanut Butter Protein Waffles
• Bacon, Egg & Cheese Bites
• Easy Steak and Eggs
• Overnight Breakfast Casserole
• Loaded Breakfast Scramble

How to Store Hash Browns

If you are lucky enough to have leftovers, allow them to cool before placing them in an airtight container in the fridge. I like to put a paper towel between each one to absorb extra oil so that they never come out soggy. Enjoy within 3-5 days for the best flavor and texture.

How to Reheat Hashbrowns

You can use the oven, stovetop, or air fryer to reheat hashbrowns, but make sure you never use the microwave (talk about a super soggy mess)! To reheat several at once, preheat your oven to 350 degrees WITH your baking pan inside. Once it’s nice and hot, place your hash browns on the hot pan and let them warm in the oven for about 5-6 minutes, then flip and continue allowing them to heat up for another 5-6 minutes. For 1-2 hash browns, you can reheat in a pan over medium-low heat with a pat of sizzling butter (about 3-4 minutes per side). The air fryer is another great option – Preheat it to 350 degrees, pop in your hash browns, and let them cook for 3-4 minutes or until nice and crisp.

Hash Brown Recipe FAQ’s

More Easy Breakfast Recipes:

• Sausage Gravy
• Gluten-Free Biscuits
• Ham, Egg & Cheese Muffins