How to Make Hash Browns

Amber Bracegirdle | Bluebonnet Baker

Wondering how to make hash browns? We’ve got the details!

Potatoes are most addictive when crispy, crunchy and brown. Think French fries, potato chips and hash browns…you know it’s true.

Today, we’re going to tell you how to make hash browns from scratch. You won’t believe how easy it is.

Your breakfast will be epic!

Cheesy Hashbrown Potato Casserole Photo

Tips for Making Hash Browns

  • Use white potatoes, such as Russets, which will crisp better than waxy potato varieties such as red.
  • Squeeze out excess water from the potatoes. If you don’t squeeze out that liquid, it’ll prevent your hash browns from turning crispy and golden brown. No soggy hash browns allowed!
  • Add 1 1/2 tablespoons of butter to the skillet, along with vegetable oil. The butter will help brown the potatoes, plus provide delicious flavor.
Cheesy Hashbrown Potato Casserole Image

Hash Brown Ingredients

  • 3 medium Russet potatoes
  • 1 tablespoon vegetable oil
  • 1 ½ tablespoons butter
  • Salt
  • Pepper
Cheesy Hashbrown Potato Casserole Pic

How to Make Hash Browns

  1. Using a large grater or food processor, shred your potatoes. Transfer them to a large bowl and fill it with cold water until the potatoes are covered. Let potatoes rest for 5 minutes, then transfer to a colander and press out as much liquid as possible. 
  2. Place shredded potatoes on a clean kitchen cloth or paper towels and continue pressing until very dry.  
  3. Meanwhile, add vegetable oil to a cast iron skillet and place over medium-high heat until hot. Add butter and swirl the pan until the oil and butter have evenly coated the bottom of the skillet. Add the shredded potatoes and cook over medium-high heat for 10-12 minutes. (Tip: Don’t stir or flip the potatoes at this stage unless they are beginning to burn.) 
  4. Flip the hash browns, reduce heat to medium and continue cooking for another 7-8 minutes, or until potatoes are golden brown in color.
  5. Season with salt and pepper as desired.
  6. Refrigerate leftovers for 3-5 days.
Homemade Hash Browns Image

How to Make Hash Browns Stick Together

Using shredded potatoes instead of cubed will help the hash browns stick together. Fry them in oil and butter covering the bottom of your pan, and they’ll clump together in a lattice formation.

Mushroom & Feta Hashbrown Skillet Picture

How to Reheat Hash Browns

For crispier results, reheat hash browns in a pan on the stove with some oil. You also could reheat them in a 350°F oven for 10 minutes. Use the microwave for quicker reheating, although your hash browns will be softer.

Are you tired of the dinner routine?

Stuck in a rut or looking for fun new recipes to try?

Our Facebook Group is growing every day! If you haven’t joined yet, we invite you to come check it out and join the fun.

Facebook!

You can ask for recipe ideas, talk about cooking techniques, or get help figuring out the right new pan set for you. If you’ve already joined, invite a friend along!

Potatoes Recipes

    Roasted Potatoes with Bay Leaves

    Roasted potatoes made with bay leaves are a flavorful twist on the usual recipe. You will love their herbaceous flavor!

    Country Fried Potatoes

    Country fried potatoes make a great basis for a tasty breakfast or brunch. Here's how to prepare them.

    Shredded Potato Recipes

    Looking for shredded potato recipes? Why not try this wonderfully cheesy shredded potato bake!

    Crispy Roasted Red Potatoes

    Crispy roasted red potatoes make a wonderful side dish, or a lovely snack served just as they are! In this recipe they're cooked with rosemary, which complements them perfectly!

    Parmesan Potatoes

    Smashed Parmesan Potatoes - the perfect side dish for so many meals! Easy to make, this dish is on the table in just 30 minutes.

    Old Fashion Potato Soup Recipe

    Potato soup is nourishing, hearty and oh-so-comforting. Learn how to make your own with this easy recipe!
Tags: , ,
Amber Bracegirdle

About Amber

Amber is a native Texan, born to a family of fabulous cooks. She shares her love of all things Tex-Mex and Southern both on her blog, Bluebonnet Baker, and here on Food Fanatic. She heavily endorses the use of the contraction "y'all".