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
