Hash Browns Recipe

Learn the secret to making the best Hash Browns that are crispy on the outside and tender in the center. An easy recipe for homemade skillet hashbrowns for the perfect breakfast side dish. Watch the video tutorial and see how easy it is.

On the weekdays, we stick with super fast make-ahead breakfasts like Overnight Oats, but on the weekends we take a slower pace and fire up the stove to cook everything from Omelettes to Crepes. If you are looking for some new favorite breakfast recipes, this crispy Hash Brown Recipe is a must-try. It pairs well with nearly every breakfast menu.

My sister Tanya is the person that made me love homemade hash browns. They were the best I’ve tried and her secret? Plenty of butter. It adds incredible flavor and crisps up the outside forming a crust that crackles lightly when you bite into it. I took it a step further and added bacon grease (yes, save that bacon grease the next time you make Bacon in the oven). Wow, it makes wonderful hashbrowns – better than any restaurant version.

Watch Natasha make these easy Hash Browns. You will be surprised at how easy it is and it’s sure to get on your regular rotation. Now go forth and cook!

The key for perfectly cooked hashbrowns is to keep the hashbrowns to about 1/3 to 1/2-inch thickness in the pan, otherwise, they won’t crisp up and cook through properly. Here are the guidelines we follow:

Pro Tip: To cook hashbrowns, use a coated non-stick pan or a seasoned cast iron so the potatoes don’t stick to the pan.

The Best Crispy Hash Browns Recipe

Here’s the secret to making the best crispy Hash Browns – the perfect breakfast side dish. These homemade hash browns pair so well with any bacon, eggs, and just about any breakfast entree. This recipe is written for a 10-inch skillet.

Prep: 13min

Total: 25min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 180 kcal, Carbohydrate 26 g, Protein 3 g, Fat 7 g, Saturated Fat 1 g, Cholesterol 1 mg, Sodium 306 mg, Fiber 2 g, Sugar 1 g, unSaturated Fat 6 g, servingSize 1 serving

Ingredients:

• 1 1/4 lb russet potatoes (2 medium-large)
• 1/2 tsp onion powder
• 2 Tbsp light olive oil or bacon grease (divided)
• 2 Tbsp butter (divided)
• fine sea salt (added to taste)
• freshly ground black pepper (added to taste)
• 1 Tbsp chives (optional to garnish)

Instruction:

1. Peel and grate potatoes and transfer to a bowl lined with cheesecloth. Use the cheesecloth to wring out as much liquid from the potatoes as you can (or squeeze out water with fistfuls and pat dry with paper towels). Sprinkle potatoes with onion powder and stir to combine.
2. Heat a large 10-inch cast-iron skillet or nonstick skillet over medium heat and once it’s hot (but not smoking), add 1 Tbsp oil or bacon fat and swirl in 1 Tbsp butter.
3. Add potatoes and spread in a single layer about 1/3” thick. Let potatoes sauté undisturbed for 6 minutes over medium heat or until the bottom is browned and crisped up (If it darkens too quickly, reduce the heat).
4. Sprinkle the top with salt and pepper to taste.
5. Flip the hash browns. Sprinkle again with salt and pepper on the second side. If the hash browns don’t flip easily as a single disk, use a pizza cutter to cut in half or quarters then flip individual pieces.
6. Drizzle 1 Tbsp oil or bacon fat around the edges and dot the edges with butter. It will melt under the hash browns. Sauté without stirring for another 6 minutes or until the potatoes are golden brown and crisp on the second side. Remove from heat and serve garnished with chives.

Delicious Crispy Hash Browns

Learn how to make the best crispy hash browns at home! These delicious hash browns are lighter and healthier than greasy diner hash browns, since they’re made with olive oil. Recipe yields 4 servings; you can double or triple this recipe but cook in batches as written below.

Prep: 15min

Total: 30min

Yield: 4

Serving Size: 1 side serving

Nutrition Facts: servingSize 1 side serving, calories 211 calories, Sugar 0.7 g, Sodium 296.6 mg, Fat 14.1 g, Saturated Fat 2 g, Trans Fat 0 g, Carbohydrate 20.8 g, Fiber 1.5 g, Protein 2.5 g, Cholesterol 0 mg

Ingredients:

• 1 pound Russet potatoes (2 small-to-medium), peeled if desired
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 cup extra-virgin olive oil

Instruction:

1. Scrub the potatoes clean and grate them on a large-holed cheese grater (I left the skin on, but you can peel it first if you’d like). In a fine-mesh sieve, rinse the grated potato well until the water runs clear.
2. Drain the potatoes, and then place them potato on a clean tea towel or several paper towels. Twist the towel to remove as much moisture from the potatoes as possible (you might need to do this in two batches).
3. Transfer the grated potato to a bowl and toss it with the salt, garlic powder and onion powder.
4. In a large skillet (preferably cast iron, but non-stick works, too), warm the olive oil over medium heat until shimmering and a piece of grated potato sizzles on contact. Spread the potatoes over the skillet in an even layer and press them down with a spatula. Let them cook, undisturbed, for 2 minutes.
5. Stir again, press them down again, and cook for another 2 minutes. Repeat in 2-minute intervals, flipping in sections once they’re crispy enough to do so, until the potatoes are golden brown and crispy, about 4 to 8 more minutes. Meanwhile, line a plate with a couple of layers of paper towels to absorb excess oil, and set it near the stove.
6. Transfer the hash browns to the lined plate and let them drain for a minute. (If you’re making multiply batches of hash browns, repeat these steps as necessary—keep in mind that your skillet will be really hot so your next batch may cook faster.)
7. Season to taste with additional salt, if necessary, and serve hot.

Hash Browns (McDonald’s Style!)

Learn how to make hash browns with this homemade recipe that tastes better than McDonald’s! They are extra crispy and can be frozen to enjoy later.

Prep: 5min

Total: 10min

Yield: 12

Serving Size: 1 hash brown

Nutrition Facts: servingSize 1 hash brown, calories 72 kcal, Carbohydrate 13 g, Protein 1 g, Fat 2 g, Sodium 209 mg, Fiber 1 g

Ingredients:

• 2 large potatoes
• 1 1/2 tablespoons butter
• 1 teaspoon salt
• 1/4 teaspoon garlic powder
• 1 tablespoon potato starch
• 1 tablespoon cornstarch
• 3 tablespoons rice flour
• 1 tablespoon water

Instruction:

1. Using a box grater, grate the potatoes then transfer them to a bowl of ice water and let it sit for 20 minutes.
2. Drain the water and squeeze out as much moisture from the potatoes as possible.
3. Add butter to a non-stick pan and place over medium heat. Add the shredded potatoes and cook for 15 minutes.
4. Transfer the potatoes into a bowl and let it cool slightly. Once cool, add the remaining ingredients until a thick dough remains. If the dough is too thick, add a splash more water.
5. Using your hands, shape the mixture into rectangular hash browns. Transfer them to a lined plate and refrigerate for at least two hours.
6. Add an inch of oil to a non-stick pan or pot. Once hot, add the chilled hash browns and cook for 2-3 minutes on each side, or until golden.
7. Place the cooked hash browns on a wire rack until ready to serve.

Hash Brown Potatoes

Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993

Prep: 0 12min0

Total: 0 1h2min0

Yield: 4 to 6 servings

Serving Size: 1 of 6 servings

Nutrition Facts: servingSize 1 of 6 servings, calories 356, Fat 16g, Saturated Fat 4g, Carbohydrate 51g, Fiber 6g, Sugar 3g, Protein 7g, Cholesterol 15mg, Sodium 830mg

Ingredients:

• 1/4 teaspoon ground black pepper
• 5 medium baking potatoes, like russets (about 4 pounds), scrubbed
• 1/4 cup vegetable oil
• 3 tablespoons unsalted butter
• 1 cup diced yellow onions
• 2 teaspoons minced garlic
• 1 teaspoon Essence, recipe follows
• 1 teaspoon chopped fresh thyme
• 1/2 teaspoon salt
• 1 tablespoon dried leaf oregano
• 2 1/2 tablespoons paprika
• 1 tablespoon dried thyme
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper

Instruction:

1. Place the whole potatoes in a large pot, cover with water, and bring to a boil. Lower the heat and simmer until half-cooked and almost tender, about 15 minutes. Drain and let sit until cool enough to handle. Slip the skins from the potatoes and cut into 1/2-inch dice.
2. Heat the oil and melt the butter in a skillet over high heat. Add the onions and cook, stirring, for 2 minutes. Add the garlic, and cook, stirring, for 20 seconds. Add the potatoes, Essence, thyme, salt, and pepper, and cook without stirring, but shaking the pan occasionally to keep from burning, until the potatoes begin to color and crisp on the underside, about 4 minutes. Turn the potatoes with a spatula being careful not to mash, and continue cooking until uniformly golden.
3. Remove from the pan and serve hot.
4. Combine all ingredients thoroughly and store in an airtight jar or container.

How to Make Hash Browns – Diner Style Restaurant Hashbrown Recipe

FAQ

How do you get moisture out of potatoes for hash browns?

How do restaurants get hash browns to stick together?

Should I soak my potatoes before making hash browns?

Why won’t my hash browns get crispy?