Easy Homemade Hash Browns
Easy homemade hash browns are a quick, family friendly side dish for any breakfast or brunch. Shredded potatoes are perfectly seasoned and cooked crispy for a big bite of breakfast heaven!
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We are big breakfast people, though I don’t particularly love making breakfast at breakfast time.
That doesn’t stop me though from making breakfast for dinner or pulling out all the stops on the weekend when we can sleep in a bit.
Those days I love a breakfast with all the fixings- scrambled eggs, crispy bacon, and hash browns.
You know, a full diner style breakfast at home!
Homemade hash browns really make breakfasts something special and are easier than you might think to make.
Are hash browns just fries?
Gasp!
No.
Hash browns are shredded seasoned potatoes fried in a mixture of butter and oil.
Like fries, they are a potato side dish but they have an entirely different texture.
Ingredients
To make these you’ll need:
- Potatoes– I recommend medium Russet potatoes for best results.
- Oil– Canola oil or another mild light oil
- Butter
- Spices– Garlic powder, salt, paprika, and black pepper
How to Make
To make these easy homemade hash browns, start by peeling your potatoes.
Then shred the potatoes.
To shred the potatoes you can use a box grater, a rotary cheese grater, or a shredder attachment for your stand mixer.
Put the shredded potatoes into a clean kitchen towel and squeeze out all the extra liquid.
Once you’ve wrung the liquid out of the potatoes, heat the butter and two tablespoons of canola oil in a medium skillet over medium heat until the butter is foamy.
Then add the potatoes and seasonings to the hot pan, stirring them all together.
Pat the potatoes down and cook them for 2 to 3 minutes.
Give them a stir and then cook them another 2 to 3 minutes.
Repeat this until the potatoes are cook and done to your crispiness liking.
Serve with all the classic breakfast foods and enjoy!
Storing leftovers
Store leftovers in an airtight container in the fridge for up to 5 days or so.
Reheat in a hot skillet with oil on the stove until warmed through.
Why won’t my hash browns get crispy?
You need to do two things to make sure your hash browns get nice and crisp.
First, you must squeeze out the extra moisture from the potatoes.
Squeeze hard and get rid of as much moisture as you can!
Second, add the potatoes to a hot skillet instead of bringing the skillet to temperature with the potatoes in it.
Tips and Tricks
- If the potatoes start to stick to the skillet as they cook or dry out, add another teaspoon of oil.
- You can load these hash browns up with griddled onions and bell peppers and shredded cheddar cheese.
- Taste the potatoes and adjust the seasoning to suit your tastes.
- Don’t skip squeezing the liquid from the potatoes! You need to do this so your hash browns get nice and crispy!
Other Classic Breakfast Recipes
Easy homemade hash browns deserve a spot on every breakfast table!
Make them and enjoy!
Looking for other classic breakfast recipes?
Try these:
- Egg McMuffin Sandwiches
- Farmer’s Breakfast Casserole
- Diner Style Home Fried Breakfast Potatoes
- Applesauce Oatmeal Muffins
- TikTok Cinnamon Rolls Recipe
- Double Chocolate Donuts
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Easy Homemade Hash Browns
Ingredients
- 1 lb russet potatoes about 2 medium potatoes
- 2 tablespoons canola oil plus more as needed
- 2 tablespoons butter
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon paprika
- ¼ teaspoon black pepper
Instructions
- Peel and shred the potatoes, then use a colander to rinse with water.1 lb russet potatoes
- Place the potato into a clean kitchen towel and squeeze out all the excess liquid. Squeeze well!
- In a medium skillet over medium heat, add the butter and oil and heat until the butter is foamy.2 tablespoons canola oil, 2 tablespoons butter
- Add the potatoes, garlic powder, salt, paprika, and pepper to the pan and stir to coat the potatoes in oil and mix the seasonings together.½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon paprika, ¼ teaspoon black pepper
- Pat the potatoes down and allow to cook 2-3 minutes, then stir and cook for an additional 2-3 minutes. Repeat until the potatoes are cooked and some are crisped.
- As the potatoes cook, if they start to stick to the pan and dry out, add a teaspoon of extra oil.
Notes
- If the potatoes start to stick to the skillet as they cook or dry out, add another teaspoon of oil.
- You can load these hash browns up with griddled onions and bell peppers and shredded cheddar cheese.
- Taste the potatoes and adjust the seasoning to suit your tastes.
- Don't skip squeezing the liquid from the potatoes! You need to do this so your hash browns get nice and crispy!
Nutrition
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details. As always, all opinions are my own.
