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.
Homemade Hash Browns From Scratch
Family breakfasts and brunches just wouldn’t be complete around here without golden hash brown potatoes. 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. No need to squeeze the liquid out of the potatoes using this method; the salt water does the dehydrating for you!
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 hashbrowns more dense and less crispy, Yukon gold potatoes are a good choice. Yukon golds hold their shape because they are more waxy, making them great for patties or potato cakes. HERE is a fun guide 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.
Can Hash Browns Be Baked?
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.
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).
What Goes Well 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 Funeral Potatoes, bake them with a breakfast casserole, throw them in a breakfast burrito, or add them to some breakfast quesadillas!
More Delicious Breakfast Ideas
Looking for even MORE breakfast ideas? We have made a round-up of all our favorite breakfast ideas in one easy post (click HERE). We have even included a list of simple 2-ingredient breakfast for those mornings you need something quick. Check it out and start making breakfast easier!
How to Make Hash Browns
- 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. Using a box shredder or food processor, shred potatoes.
- Melt butter in a large skillet or griddle over medium heat or 350 degrees. Place potatoes evenly 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.