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.
The hashbrowns came out perfectly cooked. Soaking and drying to remove the starch and water is essential to making delicious, crispy, hashbrowns. Add a little finely chopped onion and/or red bell pepper, ham if you want to zest it up. Top with a little cheese if you want.
I’ve struggled to make good hashbrowns in the past, but with this recipe they turned out great! Thanks for a cheap, yummy recipe!
5 starred it because it’s conveys how to make good crispy hashbrowns. I almost never rinse the shredded potatoes however. If you don’t rinse rice, the starch left makes the rice stick together easier. Same with the potatoes.
But definitely get out as much water as possible. Key for “crispy”. For this i use a potato ricer as a press for the shreds. Removes the water very well and forms them into circles perfect for portioning and consistency.
These turned out great. Crispy on the outside, soft on the inside. Great comfort food!!!
I didn’t have a grater so I used my potato peeler which made thin peels that worked perfectly with this recipe. Great simple recipe and you can modify the stovetop time for your desired level of crispy (although the recipe times were perfect).
Great easy recipe. I sprinkled shredded cheese on top and my boys and I loved them.
Can you make up a large batch of hash browns to freeze. Can u dry the potatoes with a hair dryer on low. Thanx, Claude
Super easy…. Super good!!! Yes!!!!
Absolutely simple, delicious, and yummy crispness. I used the potatoes I had on hand, which were gold potatoes. Thank you!
Can these hash browns be used in a hash brown casserole that requires frozen hash browns? Thanks
Squeezing the potatoes dry takes some time and effort. The potatoes are fully cooked before they get crisp so be sure to wait for them to turn that caramel color. I make in bulk because they freeze well.
These came out great!