If you dream of creating the perfect, crispy, and golden hash browns at home, your quest ends here! Discover how to make hash browns with this foolproof method. Say goodbye to soggy potatoes and hello to crispy perfection with every bite.
Why You’ll Love Them Homemade
- Fast and Efficient. Achieve golden perfection in under 20 minutes.
- Simple Ingredients. Only a few basic ingredients required.
- Crispy Every Time. No more guesswork for that perfect crunch.
- Versatile. Ideal for breakfast, brunch, or a side dish.
With this easy-to-follow recipe, you’ll impress your friends and family with restaurant-quality hash browns from your kitchen. Whether you’re preparing a leisurely Sunday brunch or looking for a quick breakfast option, these hash browns are sure to be a hit.
What Is The Trick To Cooking Hashbrowns?
The trick to cooking perfect hash browns lies in a few key steps that transform simple grated potatoes into crispy, golden delights. Here’s how to ensure success every time:
- Choose the Right Potatoes. Russet potatoes are ideal for hash browns due to their high starch content, which helps to create a crispy texture.
- Rinse and Dry. After grating the potatoes, rinse them under cold water to remove excess starch, which can make hash browns gummy instead of crispy. Then, dry them thoroughly. The less moisture in the potatoes, the crispier they’ll be. You can use a clean kitchen towel or a salad spinner to get rid of as much water as possible.
- Preheat Your Pan. Use a heavy skillet (cast iron works wonderfully) and heat it with a generous amount of oil or butter over medium-high heat before adding your potatoes. This ensures a nice, even browning.
- The Right Flip. Be patient and wait until the first side is well-browned and crispy before flipping them over to cook the other side. Use a wide spatula for flipping to keep them intact.
How To Dry Shredded Potatoes For Hash Browns
Drying shredded potatoes is a crucial step in making crispy hash browns. Here’s how to ensure your shredded potatoes are perfectly dry before cooking:
- Rinse– After shredding your potatoes, rinse them in cold water to remove excess starch, which can make your hash browns sticky instead of crispy.
- Drain– Pour the rinsed potatoes into a colander to drain. Shake the colander gently to help remove water.
- Dry Thoroughly–
- Using a Kitchen Towel– Lay out a clean kitchen towel on your countertop. Spread the shredded potatoes evenly over the towel. Roll the towel up with the potatoes inside, then twist and squeeze to remove as much moisture as possible. You might want to do this in batches depending on the quantity of your potatoes.
- Using a Salad Spinner– If you have a salad spinner, it can be effective in spinning away the water from the potatoes after rinsing. After spinning, you may still want to give them a final dry in a towel for best results.
- Paper Towel Method– For an additional step, spread the shredded potatoes out on a sheet of paper towel and pat them down with another paper towel, pressing firmly to absorb any remaining moisture.
How Do You Bind Hash Browns Together?
Keeping hash browns from falling apart involves ensuring they have enough binding agents and are cooked properly. Here’s how to ensure your hash browns stay together and turn out crispy and delicious:
- Dry the Potatoes Thoroughly. After shredding the potatoes, it’s crucial to remove as much moisture as possible. Excess water will steam the potatoes instead of frying them, making it hard for them to stick together. Use a clean kitchen towel or cheesecloth to squeeze the shredded potatoes dry.
- Press Firmly When Cooking. When you place the hash browns in the skillet, use a spatula to press them down firmly. This helps the shreds stick to each other.
- Don’t Flip Too Early. Wait until one side of the hash browns is golden and crispy before flipping. Flipping them too early can cause them to fall apart. A good crust will help keep them intact.
- Use Enough Oil. Make sure your skillet is well-coated with oil or butter. This not only helps in achieving a crispy texture but also prevents the hash browns from sticking and breaking apart when you try to flip them.
Ingredients You’ll Need
- Potatoes. The star of the show. Russet potatoes work best for their starch content and texture.
- Salt and Pepper. Essential for seasoning.
- Butter and Olive Oil. For frying to crispy perfection.
How To Make Hash Browns
- Prep the Potatoes. Start by grating your potatoes. For extra crispy hash browns, rinse the grated potatoes under cold water to remove excess starch, then squeeze out as much moisture as possible using a kitchen towel.
- Season. Toss the dried, grated potatoes in a bowl with salt and pepper.
- Cook to Perfection. Heat a mixture of butter and olive oil in a skillet over medium-high heat. Spread the potatoes in a thin layer, pressing down lightly. Cook until the underside is golden brown and crispy, then flip and repeat.
- Serve and Enjoy. Transfer your crispy hash browns to a plate. For an extra touch, sprinkle with fresh herbs like parsley or chives.
Tips And Tricks
Making perfect homemade hash browns can be a satisfying culinary achievement. Here are some tips and tricks to get crispy, golden hash browns every time:
- Preheat the Pan. Ensure your pan is hot before adding the potatoes. A cast-iron skillet is ideal for even heat distribution and achieving a crispy exterior.
- Press Down. After adding the potatoes to the pan, press them down firmly to create a flat, even layer. This helps in forming a crust that holds the hash browns together.
- Flip Carefully. Wait until the bottom is golden brown and crispy before flipping. Use a wide spatula to flip the hash browns in sections to prevent breaking.
Variations
There are numerous variations for homemade hashbrowns depending on personal preferences and dietary restrictions. Here are some ideas:
- Sweet Potato- Substitute regular potatoes with sweet potatoes for a sweeter flavor and extra nutrients. Follow the same steps as classic hashbrowns.
- Cheesy- Mix grated potatoes with shredded cheese (cheddar, mozzarella, or your favorite melting cheese). Cook as per the classic hashbrown method until the cheese is melted and bubbly.
- Spicy- Add diced jalapeños, red pepper flakes, or a dash of hot sauce to the grated potatoes for a kick.
What To Serve With Homemade Hash browns
Hash browns are incredibly versatile and can accompany a wide range of dishes:
- Breakfast Classics– Serve alongside eggs, bacon, and toast for a complete breakfast.
- Brunch Specials– Pair with avocado toast, smoked salmon, or hollandaise sauce for a brunch feast.
- Dinner Sides– Complement with grilled meats or a fresh salad for a satisfying dinner.
How Long Do They Last?
Store cooked leftover hash browns in an airtight container for up to 3 days. For the best results, reheat in a skillet over medium heat until warm and crispy.
Can You Freeze Them?
Absolutely! Freeze cooled hashbrowns on a baking sheet before transferring to a freezer-safe bag. Reheat them directly from frozen for a quick and crispy side.
More Perfect Potato Recipes
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How To Make Hash Browns | Homemade Hashbrown Recipe
Discover how to make hash browns with this foolproof method.
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Breakfast, Breakfast / Brunch
Keyword: Hashbrown recipe, Homemade Hashbrowns, How To Make Hash Browns, How To Make Hashbrowns
Servings: 4 servings
Click on highlighted ingredients or Equipment to see exactly what I use to make this recipe
Instructions
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Prep the Potatoes. Start by grating your potatoes. For extra crispy hash browns, rinse the grated potatoes under cold water to remove excess starch, then squeeze out as much moisture as possible using a kitchen towel.
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Season. Toss the dried, grated potatoes in a bowl with salt and pepper.
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Cook to Perfection. Heat a mixture of butter and olive oil in a skillet over medium-high heat. Spread the potatoes in a thin layer, pressing down lightly. Cook until the underside is golden brown and crispy for 5-6 minutes, then flip and repeat.
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Serve and Enjoy. Transfer your crispy hash browns to a plate. For an extra touch, sprinkle with fresh herbs like parsley or chives.
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