Crispy Homemade Hash Browns (Simple Shredded Potato Recipe)

These crispy homemade hash browns are made from simple shredded potatoes with just enough binder to hold them together while they cook. The result is a crisp, golden exterior with a tender interior that works well as a breakfast side dish. By removing excess moisture and cooking in oil over moderate heat, this recipe produces consistent results.

There are many different ways potatoes show up at the breakfast table. Shredded hash browns sit alongside frozen oval patties, home fries and country-style cubed potatoes, potato pancakes and latkes, and dishes like potatoes O’Brien with onions and peppers. That list barely scratches the surface, even before getting into tater tots, fries, or potato skins. Hash browns are just one expression of an incredibly versatile ingredient with nearly endless variations.

Nutritional Information

This recipe relies on shredded potatoes, cornstarch, eggs, and cooking oil. Because these ingredients are naturally gluten-free and vegetarian, the finished hash browns are suitable for those diets without special substitutions. As always, check individual ingredient labels and take care to prevent cross-contact with allergens.

The provided nutritional information has been compiled from various online sources and should be regarded as an estimate. Actual nutritional values may vary based on factors such as specific ingredients used, variations in portion sizes, and individual preparation methods. It is advisable to consider these numbers as general guidelines rather than precise measurements. For accurate nutritional information, it is recommended to consult with a registered dietitian or utilize specialized nutritional analysis tools based on the exact ingredients and quantities used in your preparation.

• Serving Size: 2 Hash browns

• Calories: 330

• Protein: 7 g

• Fat: 16 g

• Net Carbohydrates: 37 g

Ingredients- Makes 10-12, 4-inch hash browns)

• 6 medium sized potatoes (Russet works fine but use what is on hand)

• 3 tablespoons of cornstarch

• 2 large eggs

• Neutral cooking oil, for frying (such as canola or vegetable oil)

• Salt, to taste

• Optional, freshly ground black pepper

Equipment and Tools-

• Box grater

• Mixing bowl

• Cheesecloth or clean kitchen towel

• Large frying pan or skillet

• Spatula

• Paring knife

• Strainer

• Wooden spoon

Instructions- Crispy Homemade Hash Browns

Start by washing and inspecting the potatoes. Trim away any damaged or discolored spots if needed, leaving the skins on. Shred the potatoes directly into a large mixing bowl using a box grater. A box grater is preferred here because it produces longer strands of potato, which help the hash browns hold together during cooking. Very fine shreds, like those found in some frozen hash browns, or how many food processors shred them are more likely to crumble in the pan.

Once the potatoes are shredded, rinse them briefly under cold water to remove excess surface starch. The next and most important step is removing as much moisture as possible.

Place a colander in the sink and line it with cheesecloth or a clean kitchen towel. Drain the potatoes into the lined colander, then gather the cloth around the shreds. Twist and squeeze firmly to press out as much water as you can. When finished, the potatoes should feel noticeably drier and lighter. Transfer the dried potato shreds back to the mixing bowl.

For six medium potatoes, 2 to 3 tablespoons of cornstarch is enough to lightly coat the shreds but not develop a thick paste. Sprinkle the cornstarch over the potatoes and mix until evenly distributed.

Crack the eggs into the bowl with the potatoes, or into a separate bowl first if you prefer to check for shell fragments. Add the eggs to the potato mixture and stir until everything is evenly combined and lightly bound. The mixture should hold together when pressed but not feel wet and there should be little to no excess liquid in the bottom of the bowl.

Preheat a large frying pan or skillet over medium heat, then add enough oil to lightly coat the bottom. Using a spoon or scoop, portion about ½ cup of the shredded potato mixture into the pan. Gently press it flat with the back of the spoon, spreading it into a roughly saucer-sized patty.

A large skillet should comfortably hold two to three hash browns at a time, even if the shapes aren’t perfectly round. When the potatoes hit the oil, listen for a steady sizzle, if the pan is silent, the oil isn’t hot enough.

Allow the hash browns to cook undisturbed for several minutes before flipping. The edges will begin to turn light brown first, then deepen to a rich golden color. Because the edges cook faster than the center, wait to flip until the outer edge is fully golden. Flipping too early will leave the center pale and soft.

The hash browns will take longer to cook on the first side than on the second. When they are ready to flip, they should release easily from the pan and slide slightly if the pan is gently shaken. If a hash brown sticks and resists light coaxing with a spatula, it likely needs more time to cook or there may not be enough oil in the pan.

After flipping, season generously with salt and black pepper while the surface is still lightly coated with oil. This helps the seasoning adhere evenly. Continue cooking until the second side is also golden and crisp.

Once the hash browns are fully cooked, transfer them to a paper towel-lined plate or wire rack to drain any excess oil. Allowing them to rest briefly helps maintain their crisp exterior while excess surface oil is absorbed. If cooking in batches, keep finished hash browns warm in a low oven while the remaining portions cook, and avoid stacking them, as trapped steam can soften the crust. This is especially noticeable when hash browns are placed on a flat surface that prevents steam from escaping, often leaving a crisp top with a softened bottom.

Hash browns will absorb some of the cooking oil as they fry, and small bits may occasionally break off into the pan during handling. You may need to add a little more oil between batches, and it’s a good idea to remove any loose pieces from the pan to prevent them from burning and sticking to subsequent hash browns.

Crispy homemade hash browns are often thought of as breakfast or brunch fare, or even a late-night comfort food, though they’re just as fitting at any time of day, much like Potatoes O'Brien. Serve them alongside bacon and eggs or pair them with our Gluten-Free Pancakes for a classic breakfast plate. They work equally well with a cup of coffee, or with a London Fog if tea better suits your palate.