Learn how to make homemade hash browns that turn out crisp on the outside and tender on the inside. This easy hashbrowns recipe is the perfect side dish at breakfast!
Homemade Hash Browns from Scratch
These easy hash browns are one of my favorite side dish recipes for just about any meal from breakfast to dinner! They’re ready in only 20 minutes, take only a few simple ingredients and are a nice change from skillet potatoes.
With these tips and tricks, I’ll teach you how to make perfectly crispy homemade hash browns. The last thing you want them to be is mushy or soggy. Using this method, they’ll have an amazing texture and flavor every time!
Add some cheese for a hashbrown casserole or serve with a side of ranch or ketchup. Takes me back to my childhood when my mom would serve them with bacon and scrambled eggs.
Best Type of Potatoes to Shred
When making hash browns, I’d recommend using russet potatoes. They are the best starchy potatoes, which means they’ll crisp up nicely on the skillet. They’re also really easily to shred, which makes them the perfect potato to use. You can leave the skin on or peel it off before shredding…your choice.
I make homemade hash browns from scratch with a grater. Once you’ve washed and dried them, simply grate the potatoes one by one on the cheese grater until each potato is gone. A medium-sized potato should give you about 1 cup of hash browns.
How to Make Hash Browns
Scrub the potatoes clean. You can choose to either peel your potatoes or leave the skin on.
Grate the potatoes on a large-holed cheese grater. Then rinse the potatoes strands in a strainer to get rid of excess starch.
Place the potatoes on a fine towel, cheese cloth or paper towel. Then squeeze out any extra water.
Heat oil in a large skillet over medium-high heat. Add shredded potatoes in an even layer than press down with a spatula. Cook for 2-3 minutes, or until golden brown. Stir and then press down and cook for an additional 2-3 minutes.
Place the homemade hashbrowns on a plate lined with paper towel to absorb any extra grease. Season, to taste. Serve alongside your favorite breakfast dish!
The Key to Crispy Hash Browns
To achieve that deliciously crispy texture, it’s important that all of the excess water is completely gone from the potatoes before frying. So after you wash your potatoes, make sure to use a fine towel, cheese cloth or paper towel to squeeze out any extra water.
I also recommend using a cast iron skillet if you have one. The heat from the stove distributes evenly in a cast iron, making it perfect for frying. Also if it’s well seasoned, then you won’t run into any issues with the hash browns sticking to the bottom of the pan.
Tips for Best Results
- Use fresh, not frozen. Don’t use the frozen pre-shredded bags of hash browns. Using freshly grated potatoes makes them way more crispy and delicious.
- Medium heat. Although you want them crispy, you definitely don’t want them burnt. Cooking on medium heat gives you more control over how fast the hash browns cook on the stove. Cooking on high heat will likely cause burning.
- Absorb grease. Once they are cooked, make sure to transfer the hash browns onto a plate lined with paper towels. The paper towels help absorb any extra grease, so that the potatoes stay crisp and aren’t too oily.
More Ways to Season
- Spice. Add a dash of smoked paprika or chili powder to give the hash browns a little heat.
- Cheese. A layer of freshly grated melted cheese on top takes this dish to the next level.
- Garlic. Swap the olive oil with a flavorful garlic herb butter or simply add some sautéed minced garlic.
- Breakfast skillet. Instead of serving your bacon and eggs on the side, turn this dish into a cheesy bacon and egg breakfast skillet.
- Egg cups: Hash brown egg cups are a portable breakfast made in a muffin tin!
Serve crispy hash browns with an omelette, ham and cheese crepes or avocado toast with egg.
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Homemade Hash Browns
Ingredients
- 1 pound russet potatoes , 2-3 potatoes
- 3 Tablespoons olive oil , or butter
- ½ teaspoon Kosher salt
- ¼ teaspoon onion powder
- ¼ teaspoon pepper
Optional: 1/4 teaspoon paprika
Instructions
- Scrub the potatoes clean. Peel if desired (you can leave the skin on if preferred).
- Grate the potatoes on a large-holed cheese grater. Then rinse the potatoes strands in a strainer.
- Squeeze out water. Place the potatoes on a fine towel, cheese cloth or paper towel. Then squeeze out any extra water.
- Cook in skillet. Heat the oil (or butter) in a large skillet over medium-heat. Sprinkle the potatoes evenly onto the skillet. Then press them down with a spatula. Let them cook for 2-3 minutes, or until lightly golden brown. Stir and then press down and cook for an additional 2-3 minutes. You may need to repeat a few times until the potatoes are golden brown.
- Serve. Place the potatoes on a plate lined with paper towel to absorb any extra grease. Season, to taste. Serve alongside your favorite breakfast dish!
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: 30 Minute Meals, 5 Ingredients Or Less, American, Breakfast, Dairy-Free, Gluten-Free, Kid-Friendly, Nut-Free, One Pot, Potatoes, Savory Breakfast, Side Dishes, Stovetop, Vegan, Vegetarian, Whole 30
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
So easy, my kids love to help make these!! We eat a lot of hash browns. We love them alone & in breakfast burritos.
We ususally just by frozen hashbrowns, but these are so much more fresh!
My kids love hash browns!! I have to make so much, just so they won’t fight over who gets more. This recipe is fool-proof & kid friendly!
Thank you so much for this hash browns recipe! It’s so delicious and tasty! Highly recommended!
I’m so glad you loved it :)
What an amazing hash brown recipe! I love that it is really easy to make, too!
These look so delicious and tasty! My hubby is going to love these! So excited!
In the past my hashbrowns have never been crispy, I guess I was skipping the paper towel step! Thanks for the tip because my homemade hashbrowns have never been better! The whole family loved them!
I’m so glad they turned out super crispy for you! The paper towel trick definitely helps :)
Love the tip of using a cheese grater! I can’t believe I haven’t thought of it before.
I could eat hash browns every morning! These are crispy, so good & easy to make anytime!
This is such a great side dish! I love how quick and easy you can make it!