Easy Crispy Hash Brown Recipe
These homemade hash browns are crispy and golden on the outside with a soft, tender center. The shredded potatoes are lightly seasoned, shaped into patties, and fried until beautifully crisp.
The secret to getting the best texture is removing as much moisture as possible from the potatoes and cooking them twice. This easy hash brown recipe gives you perfectly shaped, crispy hash browns that are delicious for breakfast or brunch.
📺Watch Me Make Hash Brown👇🏼
Why This Hash Brown Recipe Works
The secret to crispy hash browns is controlling the moisture. The grated potatoes are rinsed, then squeezed well to remove as much water as possible before cooking.
Instead of frying the raw potatoes immediately, they are first partially cooked, then mixed with cornstarch and seasonings. This makes the mixture easy to shape while keeping the inside tender.
The shaped hash browns are then deep-fried until golden and crisp. This two-stage cooking method gives you a crunchy exterior without leaving the potatoes undercooked in the center.
Hash Brown Ingredients
You only need a few simple ingredients to make these crispy homemade hash browns. The full measurements are in the recipe card below.
Potatoes: I use Yukon Gold potatoes, but Russet potatoes also work well. The potatoes are grated, rinsed, and squeezed thoroughly before cooking.
Cornstarch: Helps bind the grated potatoes so the hash browns can be shaped easily and gives them a crisp exterior when fried.
Parmesan cheese: Adds a little savory flavor to the potato mixture.
Seasonings: Black pepper, onion powder, and oregano add flavor without overpowering the potatoes.
Oil: You’ll need a small amount to partially cook the grated potatoes and enough oil for deep-frying the shaped hash browns.
How to Make Hash Browns
The full instructions are in the recipe card below, but here are the main steps.
Step 1: Grate and Rinse the Potatoes
Grate the potatoes, then rinse them with cold water three times. Drain well and use a cheesecloth or clean kitchen towel to squeeze out as much moisture as possible.
Step 2: Partially Cook the Potatoes
Heat one tablespoon of oil in a pan. Add the grated potatoes and cook over medium heat, stirring to prevent sticking, until they soften slightly but still have some bite.
Step 3: Season and Shape
Remove the potatoes from the heat and mix in the cornstarch, Parmesan, and seasonings. Place the mixture between two sheets of parchment paper and roll it to your preferred thickness. Remove the top sheet and cut the mixture into your desired hash brown shapes.
Step 4: Fry the Hash Browns
Heat enough oil for deep-frying. Fry the hash browns in batches without overcrowding the pan, flipping as needed, until golden brown and crispy.
Step 5: Drain and Serve
Transfer the hash browns to a cooling rack so excess oil can drain and air can circulate around them. Serve hot with your favorite dip.
Tips for Crispy Hash Browns
- Remove as much moisture as possible: After rinsing the grated potatoes, squeeze them very well with cheesecloth or a clean kitchen towel. Excess water makes it harder to get crispy hash browns.
- Don’t fully cook the potatoes the first time: Cook them only until slightly softened. They will finish cooking when deep-fried.
- Mix in the cornstarch while the potatoes are warm: This helps bind the mixture so you can roll and shape the hash browns easily.
- Choose the thickness you like: Roll the mixture thinner for crispier hash browns or leave it slightly thicker for a softer, more tender center.
- Watch the oil temperature: If the oil is too hot, the outside will brown before the center cooks properly. If it isn’t hot enough, the hash browns can absorb too much oil and become soggy.
- Don’t overcrowd the pan: Fry in batches so the oil temperature doesn’t drop too much.
- Use a cooling rack: Place the fried hash browns on a rack rather than stacking them. Air circulation helps keep the outside crisp.
- Skip the air fryer for this recipe: I tested these hash browns in the air fryer, but they didn’t become as crispy, so I recommend frying them for the best result.
Hash Brown Variations
Once you have the basic method down, you can easily change the flavor of these homemade hash browns.
Cheesy Hash Browns
Replace the Parmesan with cheddar cheese, or use another cheese you enjoy.
Spicy Hash Browns
Add a little cayenne pepper or chili powder to the potato mixture for some heat.
Herbed Hash Browns
Add your favorite dried or fresh herbs to the mixture. Parsley, chives, or a little rosemary can all add extra flavor.
Different Shapes
You don’t have to stick to the classic hash brown shape. Cut them into rectangles, squares, or smaller bite-size pieces before frying.
What to Serve With Hash Browns
These crispy hash browns are perfect for breakfast or brunch. Serve them hot with eggs, sausage, or your favorite breakfast dishes.
They’re also delicious on their own with ketchup, hot sauce, or your favorite dipping sauce.
Frequently Asked Questions
What are hash browns?
Hash browns are a popular breakfast dish made primarily from potatoes that are cooked until golden and crispy. They can be prepared in different ways, including loose shredded potatoes cooked in a skillet or shaped potato patties like the ones in this recipe.
What potatoes are best for hash browns?
Russet potatoes are a popular choice because their high starch content helps them crisp well. I use Yukon Gold potatoes in this recipe, which also work beautifully and give the hash browns a tender center.
How do you make hash browns crispy?
The most important step is removing as much moisture as possible from the grated potatoes. In my recipe, I also partially cook the potatoes before shaping and deep-frying them. This two-stage cooking method gives the hash browns a crispy exterior and tender center.
Why are my hash browns soggy?
The potatoes may have contained too much moisture, or the frying oil may not have been hot enough. Squeeze the grated potatoes thoroughly and make sure the oil is properly heated before frying.
Can I make hash browns ahead of time?
Yes. You can cook the hash browns ahead of time, refrigerate them, and reheat them until hot and crispy before serving.
Can I freeze homemade hash browns?
Yes. These hash browns freeze well. Let the cooked hash browns cool completely, then store them in a freezer-safe container for up to 2 months.
Can I make these hash browns in an air fryer?
I tested this recipe in the air fryer, but the hash browns didn’t become as crispy as they do when fried in oil. For this particular recipe, I recommend deep-frying for the best texture.
How to Store and Reheat Hash Browns
Refrigerator
Let the cooked hash browns cool completely, then store them in an airtight container in the refrigerator for up to 5 days.
Freezer
Once cooled, place the hash browns in a freezer-safe container and freeze for up to 2 months.
Reheating
For the best texture, reheat the hash browns in a nonstick pan over medium heat for about 5 minutes, or until heated through and crispy again.
If frozen, let them thaw in the refrigerator overnight before reheating.
RELATED RECIPES
Tried This Hash Brown Recipe?
If you made these homemade hash browns, I’d love to hear how they turned out! Please leave a star rating and comment below. Your feedback helps other readers and means so much to me.
HASH BROWN
Ingredients
- 600 grams potato peeled
- 1 teaspoon salt
- 6 tablespoon cornstarch
- ¼ teaspoon black pepper
- ½ teaspoon onion powder
- ¼ teaspoon oregano
- 1 tablespoon parmesan cheese
- 1 tablespoon oil to fry the grated potatoes
TO FRY THE HASH BROWN
- Enough oil to deep fry
Instructions
- Grate the potatoes and then wash it with cold water three times and drain it. It is best to use cheese cloth to drain the grated potatoes to get rid of as much water as possible.
- In a hot pan, add one tablespoon oil or olive oil. When the oil is hot add the grated potatoes and stir on medium heat to prevent the potatoes from sticking to the pan until the potatoes are a little soft but has a bit to them.
- Take the grated potatoes off the heat and add the cornstarch, mix well. Add all the spices and mix until combined.
- On a parchment paper place the hash brown mixture. Place another parchment paper over the potatoes. Press the potatoes down with your hand and then use a rolling pin to spread the hash brown mixture as thin or thick you want.
- Remove the top parchment and cut the rolled-out mixture to any shape you want, make it big or small.
- In a frying pan, add enough cooking oil to deep fry the hash brown. Do not crowd the pan with hash browns so you can flip them freely.
- Cook the hash brown to golden or to brown if you want it crispier. Make sure the oil is not too hot or the hash brown will get darker in color quickly while will stay dough from the middle.
- Remove the hash brown from the oil and place it over a cooling rack to allow the extra oil to drip out and let the air hit it from all side which will prevent it from going soggy.
- Serve with your favorite dip.
Notes
- Too hot oil will cook the outside of the hash brown, but it will stay uncooked from the middle.
- Not hot enough oil will make the hash brown soggy and oily. I have used Yukon potatoes, but you can use what you have available in your kitchen.
- To deep fry frozen hash brown, make it thaw completely, or it won’t cook properly from the middle.
- I have tried to cook this hash brown in the air fryer, but it didn’t come out crispy!
