Crispy Homemade Hash Browns Recipe

There’s something undeniably satisfying about biting into a golden, crispy hash brown with a soft and tender interior. Whether you’re making a classic diner-style breakfast or just craving a crunchy side dish, these homemade hash browns are easy to make and irresistibly delicious. With just a handful of ingredients and a simple cooking method, you’ll have perfectly crispy hash browns every time.

this Recipe

Why You’ll Love This Recipe

✔️ Easy & Quick

• Ready in just 25 minutes with minimal prep
• No fancy equipment required—just a box grater and a skillet

✔️ Perfect Texture

• Crispy and golden on the outside, fluffy and soft on the inside
• Achieve the perfect crunch without deep frying

✔️ Vegan-Friendly

• Made with just potatoes, seasonings, and a little oil
• Completely dairy-free and egg-free

Ingredients & Substitutions

Ingredient List

• 2 medium Russet potatoes, peeled
• 2 tablespoons cornstarch (or all-purpose flour)
• ½ teaspoon garlic powder
• ¼ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 2 tablespoons vegetable oil

Notes on Quality

For the crispiest hash browns, fresh potatoes work best. Russet potatoes are ideal because they have a high starch content, which helps them hold together while cooking.

Possible Substitutions

• Cornstarch substitute: Use all-purpose flour if you don’t have cornstarch
• Oil alternatives: Canola oil or avocado oil work well
• Seasoning variations: Try adding smoked paprika or cayenne for extra flavor

Step-by-Step Instructions

• Using a box grater, grate the peeled potatoes on the largest holes. Squeeze out as much moisture as possible using your hands or a cheesecloth, then pat dry with a paper towel.
• In a large mixing bowl, toss the shredded potatoes with cornstarch, garlic powder, onion powder, salt, and pepper until well coated.
• Heat oil in a large skillet over medium heat until sizzling, about 1-2 minutes.
• Take a handful of the potato mixture and gently press it into a ball. Place in the skillet and press down to form a patty about ¼ to ⅓-inch thick. Repeat with the remaining mixture, cooking in batches if necessary.

• Cover with a lid and cook without stirring until golden brown on the bottom, about 5 minutes. If they brown too quickly, reduce the heat slightly.
• Flip the hash browns carefully using a spatula and cook uncovered for another 3-4 minutes until golden brown on both sides.
• Serve warm.

Expert Tips & Tricks

Best Practices

• Drain excess moisture: Squeezing out as much liquid as possible from the potatoes is the key to crispy hash browns
• Use medium heat: Cooking at too high a temperature can burn the outside before the inside cooks through
• Don’t overcrowd the pan: Cook in batches to ensure even crisping

Common Mistakes

• Skipping the drying step: Excess moisture will result in soggy hash browns
• Flipping too soon: Let them cook undisturbed for at least 5 minutes before flipping
• Using the wrong type of potato: Waxy potatoes (like red potatoes) won’t crisp up as well as Russets

Time-Saving Tips

• Pre-shred the potatoes: Store grated potatoes in water in the fridge for up to 24 hours, then drain and dry before cooking
• Use frozen shredded potatoes: If short on time, pre-shredded frozen potatoes work well—just thaw and squeeze out excess moisture

Serving Suggestions

Pairings

Hash browns pair perfectly with a classic breakfast spread. Try serving them with:

• Heart-Shaped Grilled Cheese Sandwiches for a fun and comforting brunch
• Classic French Toast for a sweet and savory balance
• French Omelette with Fines Herbes for a gourmet touch

Presentation Ideas

• Serve stacked with a drizzle of hot sauce or ketchup
• Top with fresh chives or parsley for a pop of color
• Add a fried egg on top for extra indulgence

Beverage Pairings

• Freshly brewed coffee or a latte
• A glass of orange juice or a mimosa for a brunch vibe
• A simple green smoothie for a healthier option

Storage & Reheating

Leftover Storage

Allow hash browns to cool completely before transferring them to an airtight container. Store in the fridge for up to 5 days.

Reheating Methods

• Stovetop: Reheat over medium-high heat until crisp
• Air Fryer: Heat at 400℉ for 5 minutes until crispy
• Oven: Bake at 375℉ for 10 minutes

How to Freeze

• Arrange leftover hash browns on a baking sheet and freeze uncovered for 1 hour
• Transfer to a freezer-safe container or Ziploc bag and freeze for up to 3 months
• Reheat directly from frozen in the oven or air fryer

Frequently Asked Questions

Substitutions & Adjustments

Can I make these without oil?
Yes! Bake them in the oven at 425°F for 20-25 minutes, flipping halfway through.

Can I use sweet potatoes instead of Russet potatoes?
Absolutely! Sweet potatoes will make a slightly softer, sweeter hash brown.

Troubleshooting

Why are my hash browns not crispy?

• Make sure to squeeze out as much moisture as possible before cooking
• Don’t flip too early—let them develop a golden crust first
• Use the right kind of potato (Russets work best)

Variations & Customizations

Dietary Adaptations

• Gluten-Free: Use cornstarch instead of flour
• Low-Oil: Bake instead of pan-frying
• Spicy Version: Add red pepper flakes or smoked paprika

Flavor Twists

• Cheesy Hash Browns: Mix shredded cheese into the potato mixture
• Herbed Hash Browns: Add chopped fresh parsley, thyme, or rosemary
• Loaded Hash Browns: Top with sour cream, chives, and bacon bits

Seasonal/Holiday Versions

• Fall-Inspired: Mix in shredded apple and cinnamon
• Holiday Brunch: Serve with cranberry sauce and rosemary-infused butter

Conclusion

Making homemade hash browns is simple, delicious, and totally worth it. With a crispy, golden exterior and fluffy interior, they’re the perfect addition to any breakfast plate. Try them out and let me know how they turn out in the comments. Don’t forget to check out more delicious breakfast recipes like Classic French Toast or French Omelette with Fines Herbes.

For more recipe inspiration, follow me on Pinterest: Cooking with Callie on Pinterest

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