Homemade Hash Browns

Crispy, golden homemade hash browns made with shredded potatoes and pan-fried to perfection. An easy, budget-friendly side dish for any meal.

Course Appetizer, Side Dish

Cuisine American, Southern

Keyword hash-browns-recipe, homemade-hash-browns

Prep Time 15

Cook Time 8

Total Time 23

Servings servings

Calories 137kcal

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.

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.

**Depending on how you divide the hash brown mixture, yield may vary.