Hash browns are a classic breakfast favorite, known for their crispy golden edges and tender potato interior. Perfect alongside eggs, bacon, or as part of a hearty brunch, they’re simple to make at home with just a few pantry staples.
Why You’ll Love This Recipe
Homemade hash browns are fresh, crisp, and far superior to frozen varieties. With just five ingredients, you can achieve that irresistible crunch on the outside while keeping the potatoes fluffy inside. They’re easy to prepare, versatile enough to pair with any meal, and a guaranteed crowd-pleaser for breakfast or brunch.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
6 medium (about 1.2 kg) desiree potatoes, peeled
2 tbsp plain flour
1 egg, lightly whisked
Pinch of salt
Vegetable oil, for shallow-frying
Directions
- Preheat oven to 120°C (100°C fan-forced). Line a baking tray with paper towel.
- Grate the potatoes coarsely into a colander. Squeeze out as much liquid as possible using your hands. Transfer to a large bowl.
- Add flour, egg, and salt to the grated potato. Stir until combined.
- Divide the mixture into 12 equal portions.
- Heat 2 cm of oil in a large deep frying pan to 190°C (a cube of bread should turn golden in 15 seconds).
- Fry 4 potato portions at a time, flattening each into an 8 cm disc. Cook for 3 minutes until golden underneath, then flip and cook for 2 minutes until crisp.
- Transfer hash browns to the prepared tray and keep warm in the oven. Repeat with remaining mixture, reheating and topping up oil as needed.
- Season with salt and serve hot.
Servings and timing
This recipe makes 12 hash browns, serving 4–6 people. Preparation takes 15 minutes, cooking takes around 15–20 minutes, for a total of about 35 minutes.
Variations
- Add chopped fresh herbs such as parsley, chives, or dill to the mixture.
- Mix in grated cheese for cheesy hash browns.
- Add finely diced onion or spring onion for extra flavor.
- Spice them up with paprika, cayenne, or chili flakes.
- Shape the hash browns into smaller bite-sized rounds for a fun snack or appetizer.
Storage/Reheating
Store leftover hash browns in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet or air fryer at 180°C for 5–7 minutes until crisp again. You can also freeze cooked hash browns in a single layer on a tray, then transfer to a freezer bag for up to 2 months. Reheat directly from frozen in the oven or air fryer.
FAQs
Can I use a different type of potato?
Yes, starchy potatoes like russets also work well for crispy hash browns.
Do I need to parboil the potatoes first?
No, grating raw potatoes and removing excess moisture is enough for this recipe.
How do I keep hash browns crispy?
Squeezing out as much liquid as possible from the grated potatoes and frying in hot oil ensures crispiness.
Can I bake these instead of frying?
Yes, brush with oil and bake at 200°C for 25–30 minutes, flipping halfway through.
Can I make the mixture ahead of time?
It’s best to fry immediately, as grated potatoes can oxidize and turn brown.
Do I have to peel the potatoes?
Peeling is traditional, but you can leave the skins on for added texture and fiber.
Can I air fry hash browns?
Yes, shape them and cook in the air fryer at 200°C for 12–15 minutes, flipping halfway.
Why are my hash browns soggy?
They may not have been drained properly, or the oil wasn’t hot enough.
Can I make larger hash browns instead of small discs?
Yes, but increase cooking time to ensure the inside cooks through.
What should I serve with hash browns?
They pair perfectly with eggs, bacon, sausages, or avocado for a complete breakfast.
Conclusion
Hash browns are a simple yet satisfying addition to any breakfast table. Crispy on the outside and tender inside, they’re easy to make with just a handful of ingredients. Whether fried, baked, or air-fried, these golden potato patties are sure to become a staple in your morning routine.
Print
Hash Browns
- Total Time: 35 mins
- Yield: 12 hash browns (4–6 servings)
- Diet: Vegetarian
Description
Homemade Hash Browns are crispy, golden, and tender inside—perfect for breakfast or brunch. Made with just five simple ingredients, these potato patties are far better than frozen, delivering fresh flavor and a satisfying crunch every time.
Ingredients
6 medium (about 1.2 kg) desiree potatoes, peeled
2 tbsp plain flour
1 egg, lightly whisked
Pinch of salt
Vegetable oil, for shallow-frying
Instructions
- Preheat oven to 120°C (100°C fan-forced). Line a baking tray with paper towel.
- Grate the potatoes coarsely into a colander. Squeeze out as much liquid as possible. Transfer to a large bowl.
- Add flour, egg, and salt to the grated potato. Stir until combined.
- Divide the mixture into 12 equal portions.
- Heat 2 cm of oil in a large deep frying pan to 190°C (test with bread cube turning golden in 15 seconds).
- Fry 4 portions at a time, flattening each into an 8 cm disc. Cook 3 minutes until golden underneath, then flip and cook 2 minutes until crisp.
- Transfer hash browns to the prepared tray and keep warm in the oven. Repeat with remaining mixture, topping up oil as needed.
- Season with salt and serve hot.
Notes
- Use starchy potatoes like russets for maximum crispiness.
- Squeeze potatoes well to avoid soggy hash browns.
- Add herbs, cheese, or onions for extra flavor.
- For a lighter version, bake or air fry instead of pan-frying.
- Best served immediately, but can be reheated in an oven or air fryer.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 hash browns
- Calories: 210
- Sugar: 1g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg
