Learn how to make hash brown potatoes with restaurant-quality crispiness at home thanks to this easy recipe! Golden on the outside, soft in the center, and full of savory flavor, they’re a must-have addition to breakfasts, brunches, and even dinners. 

The BEST Hash Browns - Healthyish Foods

The BEST Crispy Hash Browns Recipe 

If you love diner hash browns but have never been able to perfect them at home you’re in the right spot! The best hash brown potatoes of all time, this recipe uses just a handful of ingredients to create the perfect texture and savory flavor. 

It does require a bit of planning, but it’s easy to do, and leftovers store well. So, you can cook once, and enjoy them for several days! 

Serve your hash browns as a side dish with options like Egg Roll Ups and Easy Baked Eggs. Or, use them as a vessel for runny eggs, smoked salmon, sour cream, hot sauce, and more. 

A crowd-pleasing option, they’re perfect for everything from weekday mornings to holiday celebrations.

The BEST Potato Hash Browns- Healthyish Foods

What Are the Best Potatoes for This Recipe? 

Starchy Russet potatoes work best to create a crispy hash browns recipe. That said, you can still use Yukon Gold potatoes instead. They tend to hold together better than starchy varieties, but they won’t become quite as crisp. 

Recipe Ingredients

  • Potatoes – You’ll need 2½ to 3 cups of peeled and grated potatoes for this recipe. 
  • Flour – This acts as a binder, holding the patties together. I use all-purpose flour, but gluten-free flour should work as well. 
  • Egg Whites – These contribute to a perfectly crispy texture and add a boost of protein, too! 
  • Shallots – Grate these finely to ensure you get a little bit of tangy flavor in every bite. 
  • Salt and Black Pepper – Adjust to taste. 
  • Vegetable Oil – This is used for pan frying. Vegetable oil works particularly well because it holds up to the high heat needed to create a crispy consistency. Option to use canola oil or another neutral oil.
The BEST Hash Browns - Healthyish Foods

How to Make Hash Brown Potatoes

  1. Soak the potatoes. Use a potato peeler to peel the potato skins, and use a box grater to grate the potatoes into shreds. Then, soak the shreds in cold water for five minutes. This removes excess starch, and allows them to become nice and crisp! 
  2. Drain. Drain the potatoes in a colander. Use your hands to squeeze out as much water as possible. Then, use a clean dish towel to wring out any moisture that might remain. 
  3. Combine. Transfer the potatoes to a large bowl, and add the flour, egg white, grated shallots, salt, and pepper. Use your hands to mix the ingredients, making sure everything is well combined and the potatoes are completely coated. 
  4. Heat. Pour the vegetable oil into a sauté pan, and heat over medium or high heat. The oil should come halfway up the side of the potato patty. 
  5. Shape. Use a measuring cup to shape the potato mixture into patties. Add the patties to the pan two at a time. Cook until they’re golden brown, flipping them over to brown both sides. 
  6. Repeat. Transfer the hash browns to a paper towel to absorb any excess oil. Then, repeat the process with the remaining potato mixture. Sprinkle a pinch of flaky sea salt over the patties, and enjoy warm!

Tips for Success

  • Squeeze out as much water as possible. Take your time wringing out the potatoes. We want them as dry as we can get them to avoid soggy hash browns. 
  • Allow the oil to get nice and hot. If the oil is not hot before adding the potatoes, they will become soggy. A good way to test it is to toss a small shred of potato in the oil. If it begins to bubble right away, the oil is ready. If it sinks to the bottom of the pan, the oil is not hot enough yet. 
  • Don’t overcrowd the pan. Do not cook more than two hash browns at a time. If you add too many, the oil temperature will drop, and the patties will become soggy. 
  • Don’t stir the potatoes. Do not touch the patties when frying other than to flip them. Otherwise, they will crumble and fall apart! 

Frequently Asked Questions

Can I make homemade hash browns ahead of time? Yes, store leftovers in an airtight container in the fridge for 4 to 5 days. 

Can I freeze leftovers? Yes! Once cool, you can transfer the hash brown patties to a freezer-safe container and freeze for 1 to 2 months. Place a sheet of parchment paper between each patty to prevent them from clumping together. 

How do I prevent my hash browns from becoming soggy? Make sure to squeeze out as much water as possible and allow the oil to become hot. Only fry two patties at once, do not overcrowd the pan.

How to Store

Store any leftover hash browns in an airtight container in the refrigerator for four to five days. Reheat in a nonstick pan sprayed with avocado oil spray.

You can also freeze leftover hash browns in a freezer bag for 30-60 days. Be sure to place parchment paper between the hash browns to prevent them from sticking together when freezing. Looking for more easy breakfast recipes? Try my savory breakfast rice.

The BEST Hash Browns - Healthyish Foods

How to Make Hash Brown Potatoes

Yield: 4 servings
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Learn how to make hash brown potatoes with just seven simple ingredients and a crispy consistency for a breakfast or brunch addition everyone will love!
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Ingredients

  • 2.5-3 cups russet potatoes, peeled and grated
  • 2 tablespoons AP flour, all purpose
  • 1 large egg white
  • 2 tablespoons shallots, grated so they easily blend with the potatoes
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • vegetable oil, for pan frying the hash browns

Equipment

  • 1 nonstick saute pan
  • 1 colander
  • 1 box grater
  • 1 kitchen towel or paper towel

Instructions 

  • Peel and grate the potatoes. Add the grated russet potatoes to a large bowl. Soak the grated potato shreds in cold ice water for 5 minutes.
    Drain the potato shreds in a colander. Using your hands, squeeze as much water out of the potatoes as possible. Next, use a dish towel to press out any extra moisture that might remain. Place the grated potatoes back into the dry bowl.
    Add flour, egg white, grated shallots and kosher salt and pepper. Mix to combine.
  • Next, pour 1 cup of vegetable oil into a sauté pan and heat over medium/high. **You'll want to make sure the oil is hot before you add the potatoes. Otherwise, the potatoes will soak up the oil and get soggy not crispy**
    A good way to test if the oil is hot or not, is to toss a small shred of potato in the oil. If it begins to bubble right away, the oil is ready. If it sinks to the bottom of the pan, the oil is not hot enough yet.
  • Form the potatoes into patties using a measuring cup. This will give you a nice round shape. Add the patties to the oil two at a time. If you overcrowd the pan, the oil temp will drop, and the hash browns will not get crispy.
  • Repeat until all hash browns are fried. Place fried hash browns on a paper towel to absorb any excess oil. Finish with a pinch of salt. Serve and enjoy!

Notes

Notes: 
The nutritional values below do not reflect the vegetable oil used for frying.
 
Storage: Store leftovers in an airtight container in the fridge for 4 to 5 days. 
Freezing: Once cool, you can transfer the hash brown patties to a freezer-safe container and freeze for 1 to 2 months. Place a sheet of parchment paper between each patty to prevent them from clumping together.

Nutrition

Serving: 1serving, Calories: 105kcal, Carbohydrates: 22g, Protein: 4g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 651mg, Potassium: 434mg, Fiber: 2g, Sugar: 1g, Vitamin A: 2IU, Vitamin C: 6mg, Calcium: 23mg, Iron: 1mg
Course: Appetizer, Breakfast, Side Dish
Cuisine: American
Calories: 105