Homemade Hash Browns
These easy Homemade Hash Browns can be enjoyed for breakfast, brunch, lunch or dinner. They’re fried until crispy and golden and can be served with a side of ketchup or sour cream with a sprinkle of green onions or fresh chives for color.
Easy Homemade Hash Browns Recipe
We think of hash browns alongside bacon and eggs or sausage gravy and pancakes. They do pair well with any of those breakfast entrees and are so simple to make. You can shred the potatoes using a box grater or a food processor although a box grater is more labor intensive. Once their shredded, ring out the liquid, then season and fry in batches in a mixture of oil and butter until crispy and golden. I like using my cast iron skillet but you can use any large skillet for frying.
How to Make the Best Homemade Hash Browns Recipe
- Ingredients you’ll need to make Homemade Hash Browns: Russet potatoes, cornstarch, salt, black pepper, onion powder and granulated garlic.
- Kitchen tools you’ll need: A sharp knife or vegetable peeler, large bowl, a standard size ice cream scoop, 12 inch cast iron skillet or similar, box grater or food processor and measuring cups and spoons.
- All potatoes vary in size. You’ll need around 4-5 cups of shredded potatoes for this hash brown recipe.
- Potatoes oxidize fairly quickly so it’s important to work quickly once you begin so they won’t turn brown.
- To achieve crispy hash browns, I don’t recommend rinsing the starch from potatoes or soaking them in water.
- 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.
- Cornstarch helps coat the potatoes and heighten the crispy exterior.
- 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 will do.
- You’ll need to watch the heat and turn it up and down as needed for even browning. Cast iron holds the heat well and can burn if the heat is left too high.
- Store prepared Hash Browns chilled in the refrigerator for up to 2 days. Reheat in a 375°F oven in a single layer on a sheet pan or crisp and reheat in an air fryer.
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:
Homemade Hash Browns
Servings: 12 servings
Calories: 137kcal
Ingredients
- 3 large russet potatoes peeled and grated (around 4-5 cups)
- 2 Tbsp cornstarch
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1/2 tsp onion powder
- 1/4 tsp granulated garlic (optional)
- 4 Tbsp olive oil or vegetable oil plus additional as needed between batches
- 2 Tbsp butter plus additional as needed between batches
Instructions
- Grate potatoes on the large side of a box grater or using a food processor. Don't rinse.
- Place potatoes in cheese cloth or a thin lint free kitchen towel. Twist to remove as much liquid as possible.
- Place into a large mixing bowl and toss with cornstarch, salt, black pepper, onion powder and granulated garlic.
- Heat 2 Tbsp oil and 1 Tbsp butter in a large cast iron skillet or similar over medium high heat.
- Use a large ice cream scoop to divide the shredded hash browns. Press to about 1/4-1/2 inch thick. Cook for around 3-4 minutes per side or until the potatoes are tender.
- Remove to paper towels and cook in batches, adding additional oil and butter to the skillet between each batch.
- Serve immediately with ketchup or sour cream, garnished with green onions or chives.
Notes
Depending on how you divide the hash brown mixture, yield may vary.
Nutrition
Serving: 1serving | Calories: 137kcal | Carbohydrates: 18g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 311mg | Potassium: 388mg | Fiber: 1g | Sugar: 1g | Vitamin A: 60IU | Vitamin C: 5mg | Calcium: 14mg | Iron: 1mg
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What would you serve the hash browns with if not for eggs & bacon (breakfast)?
Can’t wait to try them.
So true!
Good flavor, but the best hash browns are baked or boiled potatoes that are peeled, grated and fried with a stick of butter, garlic powder, salt, pepper and whatever else you like (soul food seasoning). As a short order cook in the south, I used left over baked potatoes, peeled and grated for breakfast hash browns the next morning. Cooked potatoes grate much easier as well. I love Melissa’s cooking, but just had to add my own southern flair to this one.
A stick of butter would certainly make anything taste good. Perhaps that’s the key here and not the fact that you prefer to use leftover cooked potatoes to create your hash browns. While I’m a big fan of using leftovers, this recipe is meant to be made with fresh potatoes and in my opinion I think that makes it superior.
Good for you Melissa; responding with such class and tact. Your recipe is great just the way it is. It is so aggravating for people such as Jeanette to come to your site and disrespect you when all they have to do is provide their own recipe their own way. To each its own!!!!! Keep your great recipes coming Melissa!!!
Thanks Kim!