Homemade Hash Browns

These easy Homemade Hash Browns are a crispy, golden side you can enjoy any time of day, breakfast, brunch, lunch, or dinner. Pan-fried to perfection, they’re delicious served with ketchup or sour cream and finished with a sprinkle of green onions or fresh chives for a pop of color and flavor.

Easy Homemade Hash Browns Recipe

Around here, hash browns belong right next to bacon and eggs or a plate of sausage gravy and pancakes. They’re a Southern breakfast staple for good reason, crispy, comforting, and incredibly easy to make at home. Whether you’re planning a laid-back brunch or need a quick side for supper, these homemade hash browns fit right in.

All it takes is a few simple steps to get that classic diner-style texture. Shred your potatoes using a box grater or a food processor (the grater takes a little more elbow grease, but it gets the job done just fine). Be sure to squeeze out as much moisture as possible, this is the secret to getting them nice and crispy. Then season, and fry in batches in a mix of oil and butter until they’re golden brown with those irresistible crunchy edges.

I’m partial to using a cast iron skillet for that perfect crust, but any large skillet will work. Serve them hot and crispy, and you’ve got a budget-friendly, from-scratch side dish that tastes just like home.

Key ingredients you’ll need to make crispy Homemade Hash Browns Recipe with Cornstarch: (Scroll down for the full printable recipe card with quantities.)

• Potatoes – I use russet potatoes, for the base of these hash browns.
• Cornstarch – Cornstarch acts as a binder to hold the grated potato mixture together and gives the hashbrowns a crispy texture.
• Spices – Salt, black pepper, onion powder and granulated garlic or garlic powder.
• Oil and Butter– Vegetable oil, olive oil or peanut oil plus butter for frying.

How to Make the Best Homemade Hash Browns Recipe

• Wash and Prep Potatoes – Grate potatoes on the large side of a box grater or using a food processor. Don’t rinse the starch helps hold the potato mixture together.
• Remove Excess Liquid – Place potatoes in a cheese cloth or a thin lint free kitchen towel. Twist to remove as much liquid as possible.
• Combine with Cornstarch – Toss with cornstarch, salt, black pepper, onion powder and granulated garlic.
• Prepare the Pan – Heat oil and butter in a large cast iron skillet or similar heavy bottomed pan over medium-high heat.
• Divide Potato Mixture – Use a large ice cream scoop to divide the shredded hash browns. Press to about 1/4-1/2 inch thick.
• Fry – Cook per the cooking time in the recipe until the potatoes are tender.
• Serve – Serve immediately with ketchup or sour cream, garnished with green onions or chives.

Kitchen Equipment to Make Homemade Hash Browns Recipe

• Sharp knife or vegetable peeler. You may choose to leave the peel intact.
• Large bowl.
• Clean lint free kitchen towel.
• Standard size ice cream scoop.
• 12-inch cast iron skillet or similar size pan. You can also use a griddle.
• Box grater or food processor.
• Measuring cups and measuring spoons.

Recipe Variations, Tips and Substitutions

• Potatoes – All potatoes vary in size. You’ll need around 4-5 cups of shredded potatoes for this hash brown recipe.
• Potato Options – You could use a different potato such as Yukon gold potatoes. Different varieties have varying amount of starch which will affect cooking time and texture.
• Onion – You could add finely shredded Vidalia onion or yellow onion to the potato mixture. You’ll also need to squeeze to remove excess liquid.
• Work Quickly – Potatoes naturally oxidize fairly quickly so it’s important to work quickly once you begin so they won’t turn brown.
• Don’t Rinse – To achieve crispy hash browns, I don’t recommend rinsing the starch from potatoes or soaking them in water.
• Remove Excess Liquid – You can use cheese cloth, a clean thin kitchen towel or doubled paper towels to squeeze the liquid from the shredded potatoes. Please note, should you choose to use paper towels, make sure it doesn’t tear and get mixed into the potato shreds.
• Fry in Batches – Don’t forget to add additional oil and butter to the skillet between batches. I usually eyeball the amount, but about 2 tablespoon of oil with 1 tablespoon of butter is a great rule of thumb.

Storage and Leftovers

• Leftovers – Store prepared Hash Browns wrapped in aluminum foil or in an airtight container chilled in the refrigerator for up to 2-3 days.
• Reheating – Reheat in a 375°F oven in a single layer on a sheet pan or crisp and reheat in an air fryer or a skillet on the stovetop.
• Freezer – Freeze leftovers for up to 2 months. Thaw in the fridge and crisp just before serving.

More Easy Side Dish Recipes to Make

• Creamy and decadent Au Gratin Potatoes.
• These crisp Garlic Parmesan Fries can be enjoyed as a side dish or an appetizer.
• When you serve a big platter of Potato Skins they never last long.
• Easy Oven Roasted Potatoes are crisp on the outside with a soft and creamy center.
• Use a pastry bag to make these impressive Duchess Potatoes for holidays and special occasions.
• Make these Instant Pot Mashed Potatoes and top them with butter and fresh chives for color.
• You may also enjoy these Sweet Potato Squares from My Recipes.

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Helpful Kitchen Items:

• Mixing Bowls
• Cast Iron Skillet
• Box Grater
• Stainless Steel Turner