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.Â
- Remove from heat and serve.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ive been making them for years but never realized that repeatedly rinsing them and drying them was what i was .issing so thank you very much
Hi, can you make these ahead of time and freeze them or should they just be made fresh every time? My kids are going to school soon and I want to make something quick.
Hi! We haven’t tried freezing these, but I think it would work fine. My only suggestion would be to freeze them in smaller portions and take out what you want at a time. Hope that helps 🙂
This is my first time making hash browns and they came out perfectly! Thank you for a simple recipe!
Amazing recipe, would definitely make again, served multiple people but substituted the russets with gold and they were delicious!!
Tasty and crisp…
Quick and delicious recipe! Very crispy
My first go at hashbrowns and they were delicious. My guests are every last bite!
Made these yummy hash browns as a last-minute add to breakfast for dinner 🙂 Spot-on directions for perfectly crispy and delicious hash browns!
I had some old leftover potatoes to use and figured I’d try my hand at making hash browns for breakfast. Wow, did these turn out fabulous! I definitely learned a new trick about washing it the starch. Thank you!!
These are wonderful! I’ve been making hashbrowns for 40 years and was never completely satisfied with them. Today I learned how to make hashbrowns correctly!
First time to make home made hash brown.So happy saw your easy to follow instruction.Cook for breakfast today my husband is craving for hash brown.
Served with over easy eggs, bacon, sausage patties and variety of fruits.My husband noticed it’s fresh and taste delicious and much better than frozen or restaurant. Thank you so much for your easy instruction recipe.Love it.