homemade hash browns

Crispy homemade hashbrowns are simple to make as long as you follow a few key steps! The perfect pair to any breakfast!

Homemade Hashbrowns

potatoes

vegetable oil

salt and pepper (to taste)

Shred potatoes (either peeled or unpeeled) with a box-style cheese grater.

Transfer shredded potatoes into a bowl of cold water. Stir potato shreds around in the water to loosen the starch off the potato and drain off the starchy water.

Refill the bowl with more cold water and repeat stirring and draining the water off the potatoes. Drain as much water off of the potatoes as you can, drying them with paper towels or a clean dish towel if possible. You can even squeeze them between several layers of cheesecloth to remove as much water as possible.

Heat vegetable oil in a non-stick skillet over medium-high heat. Transfer dried potatoes into the hot pan and spread into an even layer.

Season potatoes with salt and pepper and cook without disturbing for 3-4 minutes or until golden brown on the bottom.

Use a spatula to flip the potatoes in several sections to cook the other side. Cook for another 3-4 minutes or until golden brown. 

Remove from heat and serve.

Looking for McDonald&#039;s style Hash Browns? Look no further than these Homemade Hash Brown Patties - Crispy on the outside and fluffy on the inside, you&#039;ll never need the drive through again!

Homemade Hash Browns

White

tbsp Vegetable/Sunflower Oil

tbsp Butter

tbsp Plain Flour

Shallot, (peeled & grated)

tsp EACH: Salt, Black Pepper

Starch

Add grated potato to a mixing bowl and add cold water. Swish around with your hand to get out as much starch as possible, then drain water away.

Place a cloth over the bowl and place the shredded potato on top. Add grated shallot on top, then twist into a ball and squeeze out as much moisture as possible.

Mould

Place into a DRY bowl and combine with 1 tbsp flour and 1/4 tsp salt and pepper. The salt will draw out a small amount of moisture from the shredded potato, which glues with the flour to keep the potato intact. Divide mixture and mould into 6 equal oval shapes. I recommend working fairly quickly as the longer you leave the patties the more wet they get.

Add 2 tbsp vegetable oil and 1 tbsp butter to a large non-stick pan over medium-high heat. Add patties and fry for 3-5mins each side OR until golden brown and crispy.

Here are all the secrets to homemade hash browns! No more soggy potatoes: just a few tricks get them perfectly crispy every time.

Homemade Hash Browns (Perfectly Crispy!)

russet potatoes (1 pound)

salt

black pepper

olive oil

butter (or more olive oil)

Grate and quick soak the potatoes

Wash the potatoes, leaving the skins on. Use the large side of a box grater or a food processor large grating blade to grate the potatoes. Place the grated potatoes into a large bowl and fill it with cold water. Tip the bowl to drain off starchy water, then fill it again. Stir the potatoes to release starches soak them for 2 minutes.

Dry and season the potatoes

Drain the grated potatoes and squeeze out any excess water. Transfer them to a clean, dry towel. Wring the potatoes in the towel to remove as much liquid as possible. Place the potatoes in a bowl and stir with the kosher salt and lots of fresh ground black pepper.

Cook the potatoes

In a large, heavy skillet (cast iron is best), heat the olive oil and butter over medium high heat. Add the potatoes in an even layer and press them down gently with a spatula. Cook for 4 to 5 minutes without stirring until browned on the bottom. Flip and cook additional 6 to 7 minutes until cooked through, stirring and flipping occasionally to ensure all parts are browned. If necessary, drizzle with a little olive oil when you are stirring to continue the crisping. Taste and add additional salt if necessary: serve immediately.

Crispy on the outside, perfectly soft on the inside, these air fryer hash browns are a healthier version of this popular breakfast and brunch side. And all you need to make these homemade hash browns is a few simple ingredients and just 15 minutes! 

Air Fryer Hash Browns | Homemade &amp; Oil Free

Large Potatoes

½ Onion

Pepper

Salt

Peel the potatoes and grate with a box grater.

Place the grated potatoes in a strainer and press to remove as much water as possible.

Combine the potatoes, onion, salt, and pepper in a bowl.

Coat the air fryer grid with cooking spray. Use a big spoon to form the hash browns directly in the air fryer. Leave a little space between each one (cook in batches depending on size of air fryer).

Cook at 380ºF (195°C) for 12 minutes - flipping halfway through- until golden brown.

Hash browns are my fav breakfast side and these were delish!!!

These were so good. Love the flavor and the crispiness.

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Top 4 homemade hash browns recipes from across the web

The most viewed homemade hash browns recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Homemade Hashbrowns

Homemade Hash Browns

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Air Fryer Hash Browns | Homemade &a...

The most viewed homemade hash browns recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine