Make crispy homemade hashbrowns patties with a few ingredients in minutes.
Shredded potatoes are blended with an egg, cornstarch, and seasonings then quick-fried to crispy, golden-brown perfection.
These are the Best Homemade Hashbrowns Because…
- They are hot, crispy, and so delicious!
- You can make a batch (or two!) in advance and refrigerate or freeze, until ready to enjoy.
- Kept warm in an oven or crockpot, these tasty morsels are perfect for brunch gatherings.
Ingredients and Variations
Potatoes: The best potatoes for hashbrowns are extra starchy, like Russets or Idaho because they’re low in moisture and will produce crispy edges. Peeling is optional.
Eggs: Use a large, fresh egg and whisk it first for easier blending with the other ingredients.
Variations: Add shredded zucchini, chopped onions or bell peppers, and shredded cheese or bacon bits. A word of caution, don’t add too much or the patties won’t stick together. Season the potato mixture in Step 7 with a DIY taco or Cajun blend for a new flavor twist.
Toppings: Make hash browns the main dish at breakfast and serve them with a dollop of sour cream, ketchup, salsa, or guacamole.
How to Make Homemade Hashbrowns
- Prepare and grate potatoes (full recipe below).
- Combine grated potatoes, egg, cornstarch, and seasonings in a large bowl.
- Form potato mixture into patties and freeze for 30 minutes.
- Fry patties in oil until golden brown on both sides.
Storing Homemade Hashbrowns
- Keep leftover homemade hash brown patties in a covered container in the refrigerator for up to 4 days or freeze cooled patties between sheets of parchment paper and a zippered bag.
- Reheat them on the stovetop, in an air fryer, or simply pop them in the toaster!
- Leftovers can be used as the bottom layer of a cheesy casserole with crumbled sausage, and eggs. Or chop up leftover patties and add them to a grab-and-go breakfast burrito with bacon and eggs.
More Breakfast Recipes
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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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