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Looking for a hash browns recipe that doesn’t taste like raw potato? Look no further. These hash browns are crispy on the outside yet perfectly cooked on the inside.
Featured with this recipe
- The RIGHT Way to Make Hash Browns
- Ingredients in Hash Browns
- What Kind of Potatoes Work Best?
- How to Season Hash Browns
- Crispy Hash Browns
- How to Make Hash Brown Patties
- How to Freeze Hash Browns
- Kick Em’ Up A Notch
- Frequently Asked Questions
- Recipes With Hash Browns
- Breakfast Basics
- How to Make Hash Browns
- Hash Browns Recipe Recipe
Family breakfasts and brunches just wouldn’t be complete around here without golden homemade hash browns. Hash browns are a great way to prepare potatoes. When made the right way, they make the perfect side for your favorite breakfast. Savory and crispy, they’re a classic staple to a midmorning meal, breakfast-for-dinner, or as a late-night snack. And sure, you could rip open a bag of frozen shredded potatoes, but cooking hash browns from fresh potatoes tastes so much better and takes hardly any extra time at all!
The RIGHT Way to Make Hash Browns
The trick to getting that tender potato texture and flavor is to parboil your potatoes beforehand. Cover the potatoes with cold, salted water, then bring to a boil. Rinse the potatoes with cold water before shredding. This process eliminates that “raw potato” taste and removes excess starch. No need to squeeze the liquid out of the potatoes using this method; the salt water does the dehydrating for you!
Ingredients in Hash Browns
This is list of simple ingredients. Who would guess that crispy, delicious hash browns could come from these 4 easy ingredients?
- Potatoes
- Butter
- Salt
- Pepper
What Kind of Potatoes Work Best?
I’ve never met a potato I didn’t like, but for this recipe, a good ol’ Idaho Russet works best. Am I biased because I live in Idaho? Perhaps. But hey, we Idahoans know our potatoes. They shred easily, using either a food processor or box grater, and fry up beautifully. If you prefer your hash browns more dense and less crispy, Yukon gold potatoes are a good choice. Yukon golds hold their shape because they are a more waxy potato, making them great for patties or potato cakes. Check out this fun guide about potato varieties I found that goes into great detail about all the different potatoes and what they work best in.
How to Season Hash Browns
The best time to season your potatoes is after parboiling but before frying. Salt and pepper are the obvious seasoning choices here, but you could also add seasoning salt, garlic or onion powder, paprika, or even cayenne pepper for a little extra kick. We are usually pretty generous with our seasonings, especially when it comes to potatoes. It’s best to season and taste as you go along so you get it just right.
Crispy Hash Browns
I like my hash browns crispy on the outside and soft on the inside. However, some people like crispy hash browns all the way through. If you are one of these people, you have a few different options:
- Microwave method: By microwaving the potatoes, you can remove excess moisture which will help the shreds get crispy. First, shred the raw potatoes squeeze as much liquid as you can out with a potato ricer, kitchen towel, or cheese cloth. Next, sprinkle the potatoes with ¼ teaspoon salt (or to taste) and place them on a plate lined with paper towels. Microwave on high for 2 minutes. Cook the hash browns per the instructions below (starting with step 3).
- Cook thin layers: When you add your potatoes to the pan or skillet, make a thin layer. On medium-high heat, cook until crispy.
- Fry them: If you are making hash brown patties like McDonalds (see previous paragraph) and want them EXTRA crispy, squeeze out as much moisture as you can from the shredded potatoes then carefully form them into patties and coat with more flour. Add vegetable oil to a shallow pan. When the oil is hot, carefully transfer potatoes to the oil and fry them until golden brown.
How to Make Hash Brown Patties
Fast food places like McDonalds usually serve up hash browns in a convenient patty shape. You can easily make these homemade hash brown patties using real potatoes at home! By mixing in an egg and some flour, your shredded seasoned potato mixture will stick together and form patties. Fry them in a little bit of oil, sort of like you would a hamburger. When they are nice and golden brown on one side, flip them over and cook them until they are crispy and cooked through.
How to Freeze Hash Browns
Freezing potatoes to use later is easy and can save you lots of time on busy mornings. Once the potatoes are par boiled and shredded, allow them to cool completely. To keep them from clumping together, spread the potato shreds on a large baking sheet and freeze in a single layer. Transfer frozen potatoes into freezer containers or Ziplock bags and place back in the freezer. Stays good for up to three months.
Kick Em’ Up A Notch
Want to take those breakfast potatoes to the next level? Try some of these variations:
- Cheesy Hash Browns – Just sprinkle with shredded cheese and cover until cheese melts. I like to cover with my large skillet lid because it is raised and cheese won’t stick to it. Works like a dream.
- Fully Loaded – Top with cheese, fresh crumbled bacon, and/or cooked sausage. Cover until cheese melts.
- Poutine-style – Think biscuits and gravy but with hash browns! Top with cheese and country-style gravy.
- Idaho Sunrise – Form your potatoes into a doughnut shape on your skillet and crack and egg into the middle. Cover and allow to cook until the egg is fully cooked through (or to your desired doneness).
Frequently Asked Questions
There is no need to peel potatoes for hash browns. Once parboiled, the potato skins come off easily in the shredding process. There might be some shredded potato skin here and there, but that makes the hash browns even better!
Yes! After parboiling the potatoes, shred them and toss with melted butter, a little oil, and seasonings. Bake them on a cookie sheet for about 30 minutes at 400 degrees and you’re in business! You can also form the hash browns into patties (see next paragraph) before baking and then flip half-way through.
Place any leftover hash browns in an airtight container and keep them in the refrigerator for up to 5 days. They can be reheated in the microwave, in a skillet, or in an air fryer. To maintain crispiness, we recommend reheating in a skillet or air fryer.
Recipes With Hash Browns
The tried and true breakfast of eggs, bacon, hash browns, and pancakes or waffles is enough to get my mouth watering! But these hashbrowns are so versatile you could serve them a million different ways. Use them to make any of these delicious recipes:
Breakfast Basics
This hash browns recipe is a great “breakfast basics” recipe to know. Here are some more recipes to master for a perfect breakfast every time:
READ NEXT: 33+ Breakfast Ideas
How to Make Hash Browns
Hash Browns Recipe
Video
Ingredients
- 3 large russet potatoes
- 4 tablespoons butter
- Kosher salt to taste
- pepper to taste
Instructions
- Scrub potatoes and place in stockpot. Do not peel or remove brown spots. Parboil the potatoes by placing them in a large pot. Cover the potatoes with cold, salted water and bring to a boil. Boil for 10 minutes.
- Drain and rinse potatoes with cold water until easy to handle. Remove any bruised or brown spots with a knife. Then grate potatoes using a box shredder or food processor.
- Move shredded potatoes to a bowl and season with salt and pepper.
- Melt butter in a large nonstick skillet or griddle over medium heat or 350 degrees. Place potatoes in an even layer over the butter and cook until a golden-brown crust forms on the bottom (5-7 minutes).
- Flip potatoes and cook until crust forms on the other side.
- Remove from heat and serve immediately.
Your microwave instructions are unclear.
After the shredding, pressing, salting and putting the potatoes on a paper-towel-lined plate, you say “Cook the hash browns per the instructions above (starting with step 3).”
But step three says nothing about microwaving: “Melt butter in a large nonstick skillet or griddle over medium heat or 350 degrees.. . .” Etc.
So, how long should I microwave the potatoes, and on what power setting.
Thanks!–anxious to try this, esp. the parboiling (and microwaving) to see how this works–my usual efforts with homemade hash browns have not been great. I’ll rate it once I cook them.
Sorry about that! Somehow that line got deleted. Yes, you want to microwave for 2 minutes on high heat. I updated the recipe in the post to make it more clear.
Turned out really mushy and couldn’t tell the difference in taste. huge waste of time.
HI Susan- the reason for this could be that your griddle wasn’t hot enough before adding the hash browns. Also you want to leave the potatoes on the griddle until they are crisp before flipping. Hope this helps!
Seeing the numerous comments on how it turns out mushy, I played safe and put the potatoes in cold salt water on high flame for 10 minutes and not boil for 10 minutes after it starts to boil. So this came out very well and not sticky and mushy.
Definitely not neccary to par cook the potatoes. Grate and rinse the grated potatoes at least four times.Try the difference.