Get ready to experience pure breakfast bliss with this easy and utterly irresistible Hash Browns recipe. There’s nothing quite like the golden, crispy edges and fluffy potato center of homemade Hash Browns fresh off the skillet. Whether you’re serving them up for a weekend brunch or a quick weekday treat, this classic comfort food is a crowd-pleaser every time. Discover the tiny tricks for extra crispiness and simple flavors that turn ordinary potatoes into something downright magical.

Ingredients You’ll Need

With just a handful of pantry staples, you’ll create Hash Browns that deliver big on taste and texture. Each ingredient has a special job to do, ensuring your potato patties are golden, perfectly seasoned, and always hit the spot.

Russet potatoes: These are the secret to that iconic crisp exterior and fluffy inside—no other potato quite compares for Hash Browns.
Onion (optional): Finely chopped onion adds a subtle sweetness and extra flavor boost for those who love a classic diner-style touch.
All-purpose flour: Just a spoonful or two helps bind the potato mixture so the Hash Browns hold their shape as they fry.
Large egg: Acts as the glue, bringing your ingredients together for patties that don’t fall apart in the pan.
Garlic powder: Lends a hint of savory depth—just enough to make you wonder why all Hash Browns don’t have a little garlic.
Salt: An absolute essential for drawing out flavor—don’t skip this crucial pinch!
Black pepper: Wakes up the potatoes with just the right amount of zip.
Vegetable oil or butter: The choice is yours for frying—oil gives you that ultimate crisp, while butter adds decadence and flavor.

How to Make Hash Browns

Step 1: Grate and Prep the Potatoes

Start by peeling your russet potatoes and then grate them using a box grater or a food processor. Grating ensures thin, even shreds that get crispy in the skillet. After grating, wrap the potatoes in a clean kitchen towel and squeeze out every drop of excess moisture you can—the secret to those crispy, never-soggy Hash Browns.

Step 2: Mix Everything Together

Transfer your well-drained potatoes to a large bowl. Stir in the finely chopped onion if you’re using it for extra flavor. Add the flour, egg, garlic powder, salt, and black pepper. Mix until the potatoes are evenly coated—the mixture should feel cohesive but not overly wet.

Step 3: Heat and Shape

Pour the vegetable oil or melt the butter in a large, heavy skillet over medium-high heat. Once the oil is hot and shimmering, scoop about a 1/4 cup of the potato mixture for each Hash Brown. Gently press each mound into a patty shape so they fry evenly.

Step 4: Fry to Perfection

Place the patties into the skillet, making sure not to overcrowd. Let them fry undisturbed for 3 to 4 minutes, then carefully flip and cook the other side until both are gloriously golden brown and crisp. Moving them as little as possible is the secret to developing that signature crunchy crust.

Step 5: Drain and Serve

Once each side is beautifully crisp, transfer the Hash Browns to a plate lined with paper towels to drain any extra oil. Serve them hot for the best taste and texture—trust me, they’ll disappear fast.

How to Serve Hash Browns

Garnishes

For that extra spark, scatter a few chopped fresh chives or parsley over the top. A light dusting of smoked paprika or a dollop of sour cream isn’t just photogenic—they add layers of flavor that complement the crispy potatoes perfectly.

Side Dishes

Pair Hash Browns with classic morning favorites like scrambled eggs, bacon, or a bright fruit salad. They’re just as happy cozied up next to veggie-packed omelets, or even as a crunchy base for eggs benedict if you’re feeling adventurous.

Creative Ways to Present

Try stacking smaller Hash Browns as bite-sized appetizers, or make extra-large patties to serve as a base for avocado and poached eggs. They’re also fantastic tucked into breakfast sandwiches or alongside smoky baked beans for a full English-inspired plate.

Make Ahead and Storage

Storing Leftovers

If you have leftover Hash Browns (lucky you!), let them cool completely before storing in an airtight container in the fridge. They’ll stay delicious for up to three days, and you’ll thank yourself the next morning.

Freezing

To freeze, arrange cooked and cooled Hash Browns in a single layer on a baking sheet, freeze until solid, then transfer to a resealable freezer bag. This way, you can pull out just what you need for a super quick breakfast any day of the week.

Reheating

For maximum crispiness, reheat Hash Browns in a hot skillet with a small splash of oil, or bake them in a 400°F (200°C) oven until sizzling and golden. Skip the microwave if possible; it can make them a bit soggy.

FAQs

Can I use other types of potatoes for Hash Browns?

Russet potatoes truly deliver the fluffiest and crispiest results, but you can experiment with Yukon Golds or even sweet potatoes for a fun twist. Just keep in mind that water content may vary, so adjust your moisture-squeezing accordingly.

How do I keep Hash Browns from falling apart in the pan?

Be sure to squeeze as much water as possible from your grated potatoes before mixing. The egg and flour act as binders to help hold everything together, so don’t skip those, and be gentle as you flip for the best results.

What’s the secret to extra crispy Hash Browns?

Dry potatoes and a hot skillet are your magic combo! Resist the urge to move them around while they fry, and use enough oil or butter to make sure each side gets golden and crackly.

Can I make these Hash Browns vegan?

Absolutely! Swap the egg for a flaxseed or chia egg, and use plant-based milk or water to help bind if needed. Go for vegetable oil instead of butter, and you’re set for a fantastic vegan option.

Why are my Hash Browns sticking to the pan?

Make sure your skillet is truly non-stick or well seasoned, and let the oil get hot before adding the patties. If they stick a bit, wait a little longer—the crust will form and naturally release when it’s ready to flip.

Final Thoughts

Homemade Hash Browns are the kind of simple pleasure that makes any breakfast unforgettable. Give these crispy, golden wonders a go and you’ll wonder why you ever settled for frozen ones. Your kitchen is about to smell absolutely amazing—happy cooking!

Hash Browns Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 19 reviews

Author: Emma
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Learn how to make delicious homemade hash browns that are crispy on the outside and tender on the inside. This easy breakfast recipe is perfect for starting your day off right!

Ingredients

Scale

Potato Mixture:

4 medium russet potatoes, peeled
1/4 cup finely chopped onion (optional)
2 tablespoons all-purpose flour
1 large egg
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper

For Frying:

1/4 cup vegetable oil or butter

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Instructions

Grate and Drain Potatoes: Grate the peeled potatoes and squeeze out excess moisture. Transfer to a bowl.
Mix Ingredients: Add onion, flour, egg, garlic powder, salt, and pepper to the potatoes. Mix well.
Fry Hash Browns: Heat oil in a skillet. Form patties with the potato mixture and fry until golden brown and crispy.
Serve: Drain on paper towels and serve hot with your favorite sides.