Description
These Homemade Hash Browns are crispy on the outside, soft on the inside, and packed with savory flavor. Made from freshly shredded potatoes, seasoned to perfection, and pan-fried until golden, they’re the ultimate breakfast side dish. Whether served as patties or in loose, diner-style layers, these hash browns deliver a satisfying crunch and are easy to customize with herbs, cheese, or onions.
Ingredients
Scale
- 4 large Russet potatoes
- Cold water (for soaking)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon paprika (optional)
- 2 tablespoons butter
- 2 tablespoons neutral oil (like canola or vegetable oil)
- 1 egg (optional, for binding in patties)
- 1 tablespoon flour or cornstarch (optional)
- ½ cup grated cheese (optional, cheddar or mozzarella)
- 2 tablespoons chopped fresh herbs (optional, like parsley or chives)
- ¼ cup finely diced onion or scallions (optional)
Instructions
- Peel and Shred the Potatoes
Peel the Russet potatoes and shred them using a box grater or food processor with a shredding disc. - Soak the Shreds
Place the shredded potatoes in a large bowl of cold water and let them soak for 10 minutes to remove excess starch. - Drain and Dry Thoroughly
Drain the potatoes well. Wrap them in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. For best results, use a salad spinner or press them in a sieve. - Season the Potatoes
Transfer the dried potatoes to a bowl. Add salt, black pepper, onion powder, garlic powder, and paprika (if using). Mix well. If making patties, mix in the optional egg and flour or cornstarch. - Heat the Pan
Heat butter and oil in a cast iron or non-stick skillet over medium-high heat until the butter is melted and sizzling. - Cook the Hash Browns
- For loose-style hash browns: Spread a thin, even layer of the potato mixture in the pan. Let it cook undisturbed for 5–7 minutes or until the bottom is golden and crisp. Flip in sections and cook the other side for 3–5 minutes.
- For patty-style hash browns: Form patties and place them in the pan. Cook 4–5 minutes per side, or until golden and crispy.
- Optional Additions
If using cheese, add it just before the final minute of cooking. For garlic or onion variants, sauté them lightly in oil before mixing with the potatoes. - Serve Immediately
Serve hot with eggs, bacon, or your favorite breakfast sides. Enjoy the crunchy, golden perfection!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Recipe
- Method: Pan-Fried
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 220
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg