Save to Pinterest Homemade shredded hashbrowns deliver that perfect diner crunch and golden edge with wholesome potatoes and almost no fuss. These have been a classic at my breakfast table ever since I figured out how to get them insanely crisp without any pre-cooking or freezing steps. With just three ingredients and less than half an hour, you will have hot crispy hashbrowns better than anything from a box or freezer bag.
When I first nailed homemade hashbrowns on a slow Sunday morning it changed our family brunches for good. Now every time company comes over for breakfast these always disappear first
Ingredients
- Potatoes: medium size firm russets are my go-to because they create the crispiest edges and shred easily A starchy type is best for structure
- Salt and pepper: these basic seasonings let the potato flavor shine Try a flaky salt at the end for extra savory punch
- Butter or oil for frying: Butter adds rich flavor and that iconic diner taste Clear olive oil works for a lighter feel Look for golden yellow butter and a neutral oil with a high smoke point
- Fresh potatoes: with unblemished skin will shred with less moisture so check your spuds before starting
Instructions
- Prepare the Potatoes:
- Rinse the peeled and grated potatoes under plenty of cold water Swish until the water runs mostly clear to remove extra starch
- Remove Moisture:
- Take large handfuls of grated potato in a clean kitchen towel and squeeze out as much liquid as possible The drier they are the crisper the finish
- Heat Your Skillet:
- Melt butter or heat oil over medium heat in a nonstick skillet Let it get hot so the hashbrowns will immediately sizzle when added
- Cook the First Side:
- Spread potatoes into a very thin even layer in the skillet Use a spatula to flatten them for maximum crisp Factor in even thickness so nothing burns or stays raw Season the surface generously with salt and pepper
- Flip and Finish:
- Let the first side cook undisturbed for about five to seven minutes until deeply golden and edges are crisp Flip in sections using a wide spatula and cook the other side another five to seven minutes You want both sides golden with crisp lacy edges
- Serve and Enjoy:
- Slide hashbrowns onto a plate and let cool slightly for maximum crunch Sprinkle with more salt if desired Serve immediately for best texture
Save to Pinterest Crispy hashbrowns will always remind me of early mornings with my dad We would try adding little extras like diced onion or sharp cheddar just for fun Watching them bubble and turn golden has kept this ritual feeling special year after year
Storage Tips
Let leftover hashbrowns cool fully then store in an airtight container in the fridge up to three days Reheat in a dry skillet for best results since the oven or microwave may reduce crispness For longer storage freeze in a single layer then move to a freezer bag
Ingredient Substitutions
Swap the butter for a plant based alternative to keep it dairy free Sweet potatoes work for an earthier take but be sure to squeeze them extra dry and watch carefully they brown faster
Serving Suggestions
Enjoy hot with fried eggs or as a side to pancakes Sometimes I serve them with smoked salmon and soft herbs for a more upscale brunch Hashbrowns also make a great base for a vegetarian breakfast bowl with avocado and hot sauce
Cultural Note
Hashbrowns have been a staple of the American breakfast table since the late nineteenth century They became popular in diners for their satisfying texture and flexibility In the Midwest many families add onions to theirs and everyone has a favorite way to cut or cook them
Seasonal Adaptations
New potatoes in spring can be used but will result in a creamier texture Add fresh herbs from the garden over the top right before serving In colder months try melting sharp cheese on the top for extra comfort
Save to Pinterest These hashbrowns are easy enough for weekdays but impressive at a weekend brunch. Make plenty because they always get eaten first!
Common Recipe Questions
- → How do I make hashbrowns extra crispy?
Remove as much moisture as possible from grated potatoes and cook in a hot, well-oiled skillet without overcrowding.
- → Can I use a different type of oil?
Yes, you can use olive oil for a lighter flavor or stick with butter for classic richness.
- → Is it necessary to rinse the potatoes?
Rinsing helps remove excess starch, preventing the hashbrowns from becoming gummy and improving crispiness.
- → What can I add for extra flavor?
Stir in diced onion, cheese, or your favorite herbs to enhance the taste and add variety.
- → Do hashbrowns work with sweet potatoes?
Yes, shredded sweet potatoes can be used using the same technique for a sweet and savory twist.