Rating: 4.5 stars 4.5
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  • 2 star values: 24
  • 1 star values: 17

Good, old-fashioned, restaurant-style hash browns. Perfect with hot pepper sauce and ketchup!

Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
4
Yield:
4 servings
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If you're a firm believer that potatoes make basically any meal taste better, then you've come to the right place. Because we are too — especially when it comes to breakfast potatoes. 

Choosing which type of breakfast potato to make can be a tough decision, but if you're craving crispy potatoes that remind you of your favorite restaurant, then you should try this hash brown recipe. The shredded potatoes are formed into pancake-like hash browns and lightly pan-fried for the perfect crispy texture that will pair deliciously with any breakfast dish.

How to Make Hash Browns

Believe it or not, making crispy hash browns is actually quite easy. First, shred your potatoes using your preferred method — either with a grater, food processor, or mandoline. Rinse the potatoes until the water is clear, then drain and squeeze out all the remaining liquid (this will ensure the hash browns are extra crispy). 

Next, you'll add in your binding agents (flour and egg) as well as any other ingredients or seasonings. This recipe only calls for onion, but you could also add cheese, cayenne pepper, or garlic to the mixture. 

Form your hash browns into patties (either one large hash brown or multiple smaller pancake-like hash browns) and pan fry them in oil, about five minutes on each side. 

How to Make Hash Browns Crispy

To keep your hash browns crispy, make sure to heat the oil to sizzling before adding the patties and wait until the one side is golden brown before flipping. 

You can also make your hash browns thinner because they will get crispier and cook more evenly.

What Type of Potato Works Best for Hash Browns?

If you care about the crisp, then you should use starchy potatoes, like russets or Idahoes. The only drawback is that the hash browns may be prone to falling apart because of the starchiness. 

So, if you want your hash brown to stick together easily, then you should use a waxy potato, like new potatoes, Yukon Golds, or red potatoes. These potatoes have more moisture and will stick together in the pan, however, they won't crisp up as nicely as starchy potatoes.

How Do You Make Hash Browns Stay Together?

The biggest culprit that's making your hash browns come apart is moisture. You need to make sure the potatoes are dry before adding them to the flour and egg mixture. Whether you squeeze them out in a dish towel or use a salad spinner, get the potatoes as dry as they can be. 

You can also use a different type of potato if you are worried about the hash browns breaking apart. If you use a waxy potato, they'll stick together nicely, but they won't get as crispy as you might want. 

Another option is to add more ingredients that will act as binders. Try adding cheese to your hash browns because when the cheese melts it will be like a gooey glue that holds your potatoes together.

Allrecipes Community Tips and Praise

"These turned out great! They weren't greasy at all, they held together perfectly, and they looked quite pretty when they were done cooking, too. Next time, I think I will add salt & pepper, plus some extra spices, to the shredded potato and egg/flour mixture, just to give it a more intense flavor. This recipe is so easy that I will have no problems just making these hash browns from memory, eyeballing the flour and spices," says eiskyjente.

"Unbelievable. About as good as one could hope for. Crispy on the outside, firm and tasty on the inside. And what a flavor. This will be my hash brown recipe from here on out. Make sure that you don't have too much oil in the pan. The hash browns will take forever to brown and may be too greasy for your taste," advises Curt McLey.

"My first try at making hash browns. Success. I added sharp Cheddar, a little garlic powder, a dash of oregano, and some green onions. I will keep this recipe and use it over and over. Always trying a little something different," raves MR BANANA.

Editorial contributions by Bailey Fink

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place shreds in a bowl and mix in the onion, flour, and egg until evenly distributed.

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  • Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, place potatoes into the pan in a 1/2 inch thick layer. Cover the whole bottom of the pan, or make separate piles like pancakes.

  • Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side. If you are cooking them in one big piece, it can be cut into quarters for easier flipping.

  • Remove from pan, and drain on paper towels. Season with salt and pepper and serve immediately.

Editor's Note:

Serve these with a crustless quiche for your next brunch or breakfast.

Nutrition Facts

183 calories; protein 4.7g; carbohydrates 26.1g; fat 6.9g; cholesterol 46.5mg; sodium 24.5mg. Full Nutrition
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