Homemade Hash Browns
Homemade Hash Browns are a popular breakfast dish made with shredded potatoes cooked in a little oil and butter then lightly seasoned.
Golden crispy hash browns are a classic staple that makes breakfast complete! They’re easy to make and taste far superior to the frozen hash browns you’ll find at your market. And cooking hash browns from scratch doesn’t take much more time or effort than cooking the frozen kind.
I never met a potato I didn’t love. Whether they’re French fries, hash browns, scalloped potatoes, mashed potatoes or baked potatoes. I love potatoes. This is my go-to recipe for easy-to-make crispy hash brown potatoes.
Hash Brown Recipe
This is an easy hash brown potato recipe made with just 3 ingredients. I typically do a blend of vegan butter and olive oil to fry my hash browns in.
- Russet potatoes
- Vegan butter (or dairy butter) and olive oil
- Hash brown seasoning
Hash Brown Seasoning
I season my homemade hash browns with a little salt (sea salt or Lawry’s seasoning salt) and freshly ground black pepper.
- Sald and pepper
- Garlic powder
- Onion powder
- Lawry’s seasoning salt (just a pinch adds a really nice flavor)
How To Make Hash Browns
If you’ve ever wondered how to cook hash browns, well – it’s super easy. And with this recipe, hash browns turn out golden crispy every time.
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Shred potatoes (using a box grater, food processor or some other kitchen gadget)
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Put the shredded potatoes in a colander and run cold water over them. Squeeze the shredded potatoes often while the water runs over them to get rid of as much starch as possible. (You’ll notice when you squeeze the water out of the potatoes, the water will be a little creamy white and murky. After rinsing and squeezing a bit, the water will run clear. This takes just a minute or two.
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After the water runs clear, transfer the potatoes to a salad spinner.
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Spin the shredded potatoes in the salad spinner. Toss out the water and spin another 3-4 times making sure to get all of the liquid out of the potatoes discarding the water after each spin.
- Heat 1 tablespoon oil (olive or avocado) plus 1 tablespoon vegan butter (or dairy butter) in cast iron skillet or non-stick skillet.
- Add the shredded potatoes to the pan being careful not to overcrowd the pan.
- Cook the shredded potatoes for 4-5 minutes , then using a spatula flip the potatoes and cook another 4-5 minutes.
- Then using 2 forks gently separate potatoes that are starting to stick together
- Add more butter or oil as needed.
- Flip another 2-3 times cooking about 2-3 minutes after each turn.
- Season with salt or Lawry’s seasoning salt and freshly ground black pepper.
- Enjoy!
How Do You Serve Hash Browns?
- With fried or scrambled eggs
- As a crust for frittatas
- Stuffed inside burritos or tacos
- Added to a breakfast casserole
- Toss in breakfast salads
- Try hash browns for dinner as a side with grilled chicken or fish
HOW TO SHRED POTATOES FOR HASH BROWNS
You can use a food processor, a simply a box grater, or some other kitchen tool that grates vegetables.
BEST POTATOES FOR HASH BROWNS
What potatoes are best for hash browns? Russet potatoes and Yukon gold potatoes are both higher in starch and they contain little moisture, so these two types of potatoes make the best hash browns. I experimented using red and white potatoes, and ended up with hash brown potatoes that clumped together and made a bit of a mess.
Easy Breakfast Recipes
- Breakfast Sweet Potatoes
- Spinach Onion Leek Frittata
- Healthy Breakfast Burritos
- Tomato Basil Scrambled Eggs
Homemade Hash Browns
Homemade Hash Browns are a popular breakfast dish made with shredded potatoes cooked in a little oil and butter then lightly seasoned.
Ingredients
- 2-3 russet potatoes, shredded
- 1 tablespoon vegan butter or butter
- 1 tablespoon extra-virgin olive oil (or avocado oil)
- Season with salt (sea salt or Lawry's seasoning salt) and freshly ground black pepper to taste.
Instructions
- Shred potatoes (using a box grater, food processor or some other kitchen gadget)
- Put the shredded potatoes in a colander and run cold water over them. Squeeze the shredded potatoes often while the water runs over them to get rid of as much starch as possible. (You'll notice when you squeeze the water out of the potatoes, the water will be a little creamy white and murky. After rinsing and squeezing a bit, the water will run clear. This takes just a minute or two.
- After the water runs clear, transfer the potatoes to a salad spinner.
- Spin the shredded potatoes in the salad spinner. Toss out the water and spin another 3-4 times making sure to get all of the liquid out of the potatoes discarding the water after each spin.
- Heat 1 tablespoon oil (olive or avocado) plus 1 tablespoon vegan butter (or dairy butter) in cast iron skillet or non-stick skillet.
- Add the shredded potatoes to the pan being careful not to overcrowd the pan.
- Cook the shredded potatoes for 4-5 minutes , then using a spatula flip the potatoes and cook another 4-5 minutes.
- Then using 2 forks gently separate potatoes that are starting to stick together
- Add more butter or oil as needed.
- Flip another 2-3 times cooking about 2-3 minutes after each turn.
- Season with salt or Lawry's seasoning salt and freshly ground black pepper.
Notes
Add 1-2 tablespoons more butter (vegan or dairy) and/or olive oil as needed.
