If you crave a crisp, golden breakfast that’s endlessly customizable and phenomenally satisfying, look no further than these Homemade Hash Browns. With only a handful of ingredients, you’ll transform humble potatoes into a breakfast side that’s crunchy on the outside, tender inside, and irresistibly flavorful. Whether you pair them with eggs, bacon, or enjoy them on their own, Homemade Hash Browns are bound to become a go-to for lazy Sunday mornings or anytime you want to treat yourself to a cozy, classic breakfast.

Homemade Hash Browns Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about Homemade Hash Browns is the simplicity of their ingredient list. Each item plays a special role, ensuring you get those picture-perfect crispy edges and a flavor that’s anything but bland. Here are the essentials:

Russet potatoes: The star of the show! Russets have the perfect balance of starch and moisture, which gives your hash browns their signature golden crunch and fluffy texture.
Olive oil (or butter): This is what gives the potatoes their irresistible, crispy edges. Olive oil provides a deep, savory flavor, while butter adds a touch of richness.
Kosher salt: Essential for bringing out the natural earthiness and depth of the potatoes.
Onion powder: A pinch gives a subtle sweetness and savory complexity, making each bite pop without overwhelming the potatoes.
Pepper: Rounds everything out with a gentle kick, keeping things lively and anything but bland.

How to Make Homemade Hash Browns

Step 1: Scrub and Prep the Potatoes

Start by giving your russet potatoes a good scrub under cold water. Leaving the skin on is a personal preference: it adds a pleasant earthiness and a bit of extra texture, but if you like them classic and smooth, peel away! Either way, this step ensures you start with a clean canvas for your Homemade Hash Browns.

Step 2: Grate and Rinse

Grab your trusty large-holed cheese grater and shred the potatoes into fluffy strands. Immediately after grating, place the potato shreds into a strainer and rinse them well with cold water. This removes excess starch and helps guarantee those perfectly crisp edges later.

Step 3: Squeeze Dry

Don’t skip this step! After rinsing, lay the grated potatoes onto a fine towel, cheese cloth, or a few sturdy paper towels. Bundle them up and squeeze out as much water as possible. The drier your potatoes, the crispier your Homemade Hash Browns will be—so don’t be shy!

Step 4: Crisp Them in the Skillet

Heat your olive oil or butter in a large skillet set over medium heat. Once shimmering (or melted), evenly sprinkle the potato shreds across the pan. Take a spatula and press down gently, encouraging even browning. Let the potatoes cook undisturbed for 2 to 3 minutes, then give them a stir, press again, and repeat until they reach that dreamy golden-brown color and crunch. Homemade Hash Browns are all about that harmonious blend of crispy and tender, so patience pays off here!

Step 5: Season & Serve

Once beautifully golden, transfer the hash browns to a plate lined with paper towels to blot away any extra oil. Immediately sprinkle with kosher salt, onion powder, and pepper while they’re still hot, so those flavors melt right in. Now your Homemade Hash Browns are ready to take their place at the breakfast table!

How to Serve Homemade Hash Browns

Garnishes

Top your hash browns with fresh chopped herbs like parsley, chives, or even a sprinkle of grated cheddar for extra flavor and color. A dash of hot sauce or a drizzle of ketchup can also add a zesty punch, making every bite exciting.

Side Dishes

Homemade Hash Browns are the ultimate partner for a hearty breakfast spread. Serve them alongside fried or scrambled eggs, crispy bacon, juicy sausage links, or even a fresh fruit salad for balance. They’re the versatile base that pulls any brunch together!

Creative Ways to Present

Feeling adventurous? Use your hash browns as the base for eggs Benedict to create a hash brown “cake”, or sandwich them with cheese and ham for a breakfast melt. You can even use mini molds to make bite-sized hash brown nests—perfect for parties or a beautiful brunch platter.

Make Ahead and Storage

Storing Leftovers

If you have leftover Homemade Hash Browns, let them cool to room temperature, then transfer to an airtight container in the refrigerator. They’ll keep well for up to 3 days while maintaining much of their crispy charm.

Freezing

To freeze, arrange cooled hash browns in a single layer on a baking sheet, freeze until solid, then move them to a freezer-safe bag or container. This way, individual pieces won’t stick together, and you’ll have a quick breakfast fix ready whenever you crave it.

Reheating

For the best results, reheat Homemade Hash Browns in a hot skillet for a few minutes on each side until they’re crispy again. An oven or toaster oven also works well—just spread them out on a baking sheet and bake at 400°F for about 10 minutes. The microwave works in a pinch, but they’ll be much softer.

FAQs

Can I use a different type of potato?

Russet potatoes are ideal for Homemade Hash Browns because of their high starch, but Yukon golds can work too for a slightly creamier bite. Just avoid waxy potatoes, as they tend to hold too much moisture and don’t crisp as well.

How do I keep my hash browns from sticking to the pan?

Make sure your skillet is well-heated and generously coated with oil or butter before adding the potatoes. Avoid stirring too often; letting them form a solid crust helps them release more easily from the pan.

Can I make Homemade Hash Browns ahead of time?

Absolutely! You can prepare the grated, squeezed-dry potatoes and store them in the refrigerator for a day or two before cooking. When you’re ready, just toss them straight into the skillet.

Can I bake hash browns instead of frying them?

Yes you can! Spread the prepared, seasoned potato shreds on a baking sheet lined with parchment, drizzle with olive oil, and bake at 425°F for 20-25 minutes, flipping halfway, until golden and crisp.

What’s the best way to make the hash browns extra crispy?

The key is removing as much moisture as possible from the potatoes before cooking, using enough oil or butter, and not overcrowding the pan. Letting them cook undisturbed to form a crust before flipping is also essential for extra crunch.

Final Thoughts

There’s something truly special about making Homemade Hash Browns from scratch. With just a few ingredients and a little love, you’ll end up with a pile of golden, crunchy bliss that’s worlds better than anything from a frozen bag. Your breakfast table is waiting for this classic treat, so go ahead—give them a try, and brighten your morning with the ultimate comfort food!

Homemade Hash Browns Recipe

★★★★★

5.2 from 27 reviews

Author: anna
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

Learn how to make crispy and delicious homemade hash browns that are perfect for breakfast or brunch!

Ingredients

Scale

Main Ingredients:

1 pound russet potatoes (2–3 potatoes)
3 Tablespoons olive oil (or butter)

Seasonings:

1/2 teaspoon Kosher salt
1/4 teaspoon onion powder
1/4 teaspoon pepper

Instructions

Scrub and Prep: Clean and peel the potatoes if desired. Grate them using a large-holed cheese grater and rinse the strands in a strainer.
Squeeze Out Water: Remove excess water by placing the potatoes on a towel and squeezing out any extra moisture.
Cook in Skillet: Heat oil in a skillet, spread the potatoes evenly, and cook until golden brown, pressing down with a spatula as needed.
Season and Serve: Season with salt, onion powder, and pepper. Serve hot alongside your favorite breakfast dishes!

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Breakfast, Brunch
Method: Pan-Frying
Cuisine: American