Homemade Hashbrowns are a simple side dish perfect for any meal and are super easy to make as long as you follow a few essential instructions. Keep reading to learn how to make perfect, crispy hash browns every time!
Hey guys, it’s Heather from Heather Likes Food again! Making homemade hash browns might seem intimidating, but they are actually easier to make than you might think! It’s exciting to think that you can have restaurant-style hashbrowns to serve alongside this Fluffy Waffle Recipe, some Ham & Cheese Egg Muffins or a big stack of pancakes made with this Homemade Pancake Mix!
Often people make hashbrowns and end up with less-than- loveable results because they forgot the one key step in making Hashbrowns– soaking the shredded potatoes in water before cooking! Let’s take a look at how to make them:
How To Make Homemade Hash Browns
- Shred potatoes (either peeled or unpeeled) with a cheese grater and place shredded potatoes into a bowl of cold water.
- Stir potato shreds around in the water to loosen the starch off the potato and drain off the starchy water. Refill the bowl with more cold water and repeat stirring and draining the potatoes.
- Drain as much water off of the potatoes as you can, drying them with paper towels or a clean dish towel if possible. You can even squeeze them between several layers of cheesecloth to remove as much water as possible.
- Heat 4 tablespoons of vegetable oil in a non-stick skillet over medium-high heat.
- Transfer dried potatoes into the hot pan and spread into an even layer. Season with salt and pepper and cook without disturbing for 3-4 minutes or until golden brown on the bottom.
- Use a spatula to flip the potatoes in several sections to cook the other side. Cook for another 3-4 minutes or until golden brown.
- Remove from heat and serve.
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How Do You Shred Potatoes For Homemade Hashbrowns?
A heavy-duty box-style cheese grater is the best too for shredding potatoes for hash browns.
How Do You Make Hashbrowns Not Soggy?
The key to making non-soggy hashbrowns is two-fold– rinsing the shredded potatoes in cold water to remove the excess starch and drying the shredded potatoes of excess water before cooking. Following these two steps will ensure crispy hash browns every time!
What Kind of Potatoes Are Best For Homemade Hashbrowns?
Low-moisture, starchy potatoes like Russet potatoes are the best potato to use for crispy, homemade hash browns.
Homemade Hashbrowns
Ingredients
- 3 large russet potatoes peeled or unpeeled, based on preference
- 1/4 cup vegetable oil
- salt and pepper to taste
Instructions
- Shred potatoes (either peeled or unpeeled) with a box-style cheese grater.
- Transfer shredded potatoes into a bowl of cold water. Stir potato shreds around in the water to loosen the starch off the potato and drain off the starchy water.
- Refill the bowl with more cold water and repeat stirring and draining the water off the potatoes. Drain as much water off of the potatoes as you can, drying them with paper towels or a clean dish towel if possible. You can even squeeze them between several layers of cheesecloth to remove as much water as possible.
- Heat vegetable oil in a non-stick skillet over medium-high heat. Transfer dried potatoes into the hot pan and spread into an even layer.
- Season potatoes with salt and pepper and cook without disturbing for 3-4 minutes or until golden brown on the bottom.
- Use a spatula to flip the potatoes in several sections to cook the other side. Cook for another 3-4 minutes or until golden brown.
- Remove from heat and serve.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hash browns are my absolute favorite side! This recipe looks so easy to make and golden to perfection!
Hashbrowns are my all-time favorite brunch food and these look spectacular! I love that they are perfectly crunchy on the outside and fluffy on the inside!
So easy to make, delicious and addicting! This hashbrown recipe is a hit at my house every single time I make it! A brunch favorite! Thanks for sharing.
This is going on my weekend brunch menu! Thanks for all the great tips on preparing the potatoes!
My husband has been CRAVING hashbrowns lately! Going to use this recipe!
Homemade is always best and I love the these are shredded. So much extra crispy- ness. I’m giving this recipe to my husband, the breakfast guy at our house. Thank you!
Finally, a recipe for hash browns that is restaurant/diner quality! These are fantastic, and exactly what I was craving. Easy to make, few ingredients, and perfect for brunch!
This Homemade Hashbrowns recipe is perfectly delicious! I really love hashbrowns. It’s heaven! I will definitely have this on my plate for breakfast.
There’s nothing quite like hash browns! I love these and they look like the perfect dish for a holiday brunch accompaniment!
This sounds good but I think adding finely chopped onions would be nice too.
Even just a Tablespoon of minced or well chopped onion adds that “finishing” touch to make PERFECT HASH Browns even better!