These easy homemade hashbrowns deliver that crispy, diner-style crunch in the comfort of your own kitchen!
These Homemade Hashbrowns are a Breakfast Must…
- Hashbrown patties have that classic salt and pepper flavor with a delicious, golden crispy crust.
- There are no unusual tools required. A simple box grater, some mixing bowls, and a skillet are all you need!
- Crispy hash brown patties can easily be made ahead of time. Just par-boil and grate the potatoes, then shape, and freeze the patties until ready to fry.
- This tasty side is perfect for an everyday breakfast or even special occasions. Fantastic with eggs, bacon, breakfast sandwiches, or as a base for toppings like green onions and sour cream.
Simple Ingredients You’ll Need
- Potatoes: Russet potatoes are the best potato choice for homemade hash browns. Their high starch and low moisture content helps create the crispiest crust with a fluffy middle.
- Egg: Used to bind everything together, eggs are almost as important as the potatoes!
- Cornstarch: This ingredient helps absorb moisture, which in turn makes these hashbrown patties extra crispy.
Variations and Swaps
- Yukon Gold potatoes can be used in place of russets, but they will be softer and less crisp.
- Swap cornstarch with potato starch or rice flour if needed.
- Add some finely chopped onion, fresh rosemary, and a little garlic powder for a tasty breakfast side and a delicious dinnertime option.
- Cajun seasoning or smoked paprika can be added for a more bold flavor.
- You can add shredded cheddar but do so sparingly, as it can soften the crispness.
How to Make Homemade Hashbrowns
- Peel, cut potatoes, and boil. After 10 minutes, add to a water bath.
- Grate (full recipe below).
- Add potatoes, cornstarch, salt, and pepper to a bowl.
- Form into patties and freeze.
- Fry in oil in a skillet.
Common Hashbrown Fixes
- Make sure to pat the potatoes dry after the ice bath. Drain well and blot to prevent soggy centers.
- The secret to these patties is the freezing step. If patties feel soft, freeze longer so they flip cleanly without breaking.
- Do not overcrowd the pan, and fry in batches so the oil temperature stays hot and the crust gets crisp. When my oil wasn’t hot enough, the hashbrowns soaked it up and turned greasy instead of crispy. The oil should shimmer and sizzle right away when a small bit hits the pan. If it barely bubbles, wait.
- Have patience! Let the crust form before flipping so you do not tear the patty.
- To keep them crispy, drain hash browns on a rack or paper towels, then keep them warm in a low oven until serving.
Storing and Reheating
Allow patties to cool completely, store in air tight container in the refrigerator, and use within 4 days or freeze for up to 2 months. To reheat, add a thin layer of oil to a skillet, or air fryer, and cook until hot and crisp. A microwave can be used, but it will soften the crust.
Shape and freeze patties on a tray, then transfer to a zippered bag for longer storage. I love having these on hand for school mornings and busy weekdays, simply cook from frozen.
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Homemade Hashbrowns
Equipment
Ingredients
- 2 russet potatoes
- 1 large egg
- 1 Tablespoons cornstarch
- 1 teaspoon salt
- 1 teaspoon pepper
- kosher salt for serving
- oil for frying
Instructions
- Line a baking tray with parchment paper and set aside.
- Heat a large pot filled with water on high heat.
- Peel potatoes and cut into thirds. Add to the boiling water and cook for 10 minutes.
- Meanwhile, prepare an ice bath by filling a large bowl with ice and topping up with water.
- After 10 minutes, add potatoes to the water bath for 3-4 minutes to cool. Drain.
- Grate potatoes. Add to a large bowl.
- To a large bowl, add grated potatoes, egg, cornstarch, salt, and pepper. Mix until fully combined
- Evenly divide the potato mixture and form patties. and place on parchment lined baking tray. Place hashbrown patties in the freezer for 30 minutes.
- In a large skillet on medium high heat, heat oil until hot. Place hashbrown in the hot oil and fry until golden brown on both sides (about 4-5 minutes per side).
- Remove from oil and drain on a paper towel. Sprinkle with salt and serve.
Notes
- Leftover hashbrowns will keep in a covered container in the refrigerator for 4 days.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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