If you’re looking for the best homemade crispy hash browns recipe, you’ve come to the right place. There’s nothing quite like starting your morning with perfectly golden, crispy hash browns that are crunchy on the outside and tender on the inside. Whether you’re making them for yourself, family, or guests, this easy-to-follow recipe ensures you get restaurant-quality hash browns in your own kitchen.
In this guide, you’ll learn the best techniques for shredding, draining, and frying potatoes to achieve that perfect crispy texture. Say goodbye to soggy or burnt hash browns—this recipe guarantees success every time.
Why You’ll Love This Homemade Crispy Hash Browns Recipe
- Uses simple, everyday ingredients
- Quick and easy to prepare
- Perfectly crispy texture
- Works with any breakfast meal
Ingredients You Need for Homemade Crispy Hash Browns
To achieve the best crispy hash browns, you only need a few basic ingredients. Each ingredient plays an important role in texture and flavor.
Main Ingredients:
- 2 Medium Russet Potatoes – Ideal for hash browns due to their high starch content, which helps create a crispy texture.
- 1/2 Medium Onion (finely chopped) – Adds a mild sweetness and enhances the overall flavor.
- 1/4 Cup All-Purpose Flour – Helps bind the ingredients together, preventing the hash browns from falling apart.
- 1 Large Egg – Acts as a binder and adds richness.
- Salt & Pepper – For seasoning and enhancing the taste.
- Oil for Frying – Choose a neutral oil with a high smoke point like vegetable oil or canola oil.
How to Make the Perfect Homemade Crispy Hash Browns Recipe
1: Prepare the Potatoes
- Shred the Potatoes: Use a box grater or a food processor to shred the russet potatoes into thin strips.
- Rinse in Cold Water: Place the shredded potatoes in a bowl of cold water and rinse until the water runs clear. This step removes excess starch, preventing soggy hash browns.
- Drain and Dry: Squeeze out all the moisture using a clean dish towel or salad spinner. Removing excess water is key to achieving crispy hash browns.
2: Mix the Ingredients
- In a large mixing bowl, combine the shredded potatoes with the finely chopped onions.
- Add the flour, egg, salt, and pepper.
- Mix well until the ingredients are fully combined and evenly coated.
3: Fry the Hash Browns
- Heat oil in a heavy-bottomed skillet over medium-high heat.
- Once the oil is hot, scoop small portions of the potato mixture into the pan, shaping them into patties or forming one large hash brown.
- Let them cook for about 4 to 5 minutes per side until they turn golden brown and crispy.
- Avoid flipping too early—allow a crust to develop before turning.
4: Drain and Serve
- Once crispy, transfer the hash browns to a plate lined with paper towels to remove excess oil.
- Season with a little extra salt and serve immediately for the best texture and flavor.
Homemade Crispy Hash Browns
Equipment
- Box grater or food processor
- Mixing bowl
- Heavy-bottomed skillet
- Spatula
- Paper towels
Ingredients
- 2 medium russet potatoes shredded
- 1/2 medium onion finely chopped
- 1/4 cup all-purpose flour
- 1 large egg
- Salt & pepper to taste
- Oil for frying
Instructions
- Shred the potatoes and rinse them in cold water until the water runs clear.
- Drain and squeeze out all excess moisture using a clean dish towel or salad spinner.
- In a large bowl, mix the shredded potatoes with chopped onions, flour, egg, salt, and pepper.
- Heat oil in a heavy-bottomed skillet over medium-high heat.
- Scoop portions of the potato mixture into the skillet and flatten slightly.
- Cook for about 4-5 minutes per side until golden brown and crispy.
- Remove from the skillet and drain on paper towels.
- Serve immediately with your favorite breakfast dishes.
Video
Notes
- Make sure to squeeze out as much moisture as possible for extra crispiness.
- If making in advance, store in the fridge and reheat in a skillet.
Nutrition (Per Serving)
- Calories: 220
- Carbohydrates: 30g
- Protein: 5g
- Fat: 10g
- Fiber: 3g
- Sodium: 250mg
Pro Tips for the Best Crispy Hash Browns
- Use Russet Potatoes – Their high starch content helps create a crispy texture.
- Squeeze Out Moisture Thoroughly – The drier the potatoes, the crispier the hash browns.
- Don’t Overcrowd the Pan – This ensures even cooking and prevents steaming.
- Use Enough Oil – A thin layer of oil helps create that restaurant-quality crunch.
- Fry Over Medium-High Heat – This ensures a golden-brown crust without burning.
Frequently Asked Questions
Can I Make Hash Browns Without an Egg?
Yes, you can substitute the egg with a small amount of cornstarch or an extra tablespoon of flour to help bind the potatoes.
What’s the Best Oil for Frying Hash Browns?
Use a high smoke point oil like vegetable oil, canola oil, or sunflower oil for the crispiest results.
How Do I Store and Reheat Hash Browns?
Store leftover hash browns in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in an oven at 375°F until crispy again.
Can I Freeze Homemade Hash Browns?
Yes, shape the shredded potato mixture into patties and freeze them on a baking sheet. Once frozen, transfer them to a freezer bag and store for up to 3 months. Fry directly from frozen, adding a couple of extra minutes to the cooking time.
Making homemade crispy hash browns is easier than you think. With just a few simple ingredients and the right techniques, you can achieve perfectly golden, crunchy hash browns every time.
Try this recipe for your next breakfast and let us know how it turns out. Leave a comment below, share this recipe with friends, and enjoy a delicious homemade breakfast.
Would you like more breakfast recipes? Let us know what you’d love to see next. You may also like Easy Shakshuka Recipe.
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