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, cheese, and bacon. They are also great topped with a sunny side up egg, but you can eat them plain if you wish.
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:
- Oil (use any neutral oil)
What Are the Best Potatoes for Hash Browns?
I recommend using red potatoes to make hash browns from scratch. Red potatoes are lower in starch and hold their shape well once cooked.
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:
- Shred your potatoes and squeeze out as much water as you can.
- Heat your skillet to medium heat, pour in a little oil and then place your shredded potatoes evenly in the skillet.
- 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 and crisp.
- After 5-7 minutes, take a peak. See how they are nice and brown? Time to flip!
- Sprinkle the hasbrowns with salt and pepper.
- When both sides are crisp, slide it onto a plate.
Should I Peel the Potatoes?
Nope! No matter what kind of potato you use to make the hash brown potatoes, you can leave the skin on. However, if the skin bothers you and you prefer to peel the potato that is fine too.
Can I Make This Recipe in Advance?
I’ve only made this recipe as written and then immediately served it up. 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.
More Easy Breakfast Recipes:
- Sweet Potato Bacon Pancakes
- Sausage Gravy
- Gluten-Free Biscuits
- Steak and Eggs
- Ham, Egg & Cheese Muffins
- 4 red potatoes, shredded (about 2 cups)
- 3-4 tablespoons oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Shred the potatoes and place in a strainer.
- Rinse the potatoes until the water runs clear.
- Place the potatoes in a clean dish towel and squeeze out as much moisture as possible. You want the potatoes to be as dry as possible.
- Heat a large skillet to medium heat add 1-2 tablespoons of oil.
- Add about 1/4 cup of the shredded potatoes to the skillet, use your spatula to flatten the potatoes a bit so they are in a patty form.
- Cook the potatoes without disturbing for 5-6 minutes or until they are golden and crisp.
- Carefully flip the hash browns. Add the additional one tablespoon of oil if you think you need it.
- Sprinkle potatoes with salt and pepper.
- Cook approximately 5 more minutes until each side is golden.