Homemade Hash Browns

Name: Homemade Hash Browns
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 3 russet potatoes, shredded; 2 tablespoon vegan butter or butter; 2 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.

by Deborah on Jul 14, 2020 (updated Sep 29, 2024) 0 comments

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This Homemade Hash Browns recipe is made with shredded potatoes cooked in a little oil and butter then lightly seasoned.

A skillet filled with homemade hash browns.

Golden crispy hash browns are a classic staple that makes a 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

Find printable recipe with the measurements below.

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.

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.
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 or a simple box grater.

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.

Looking For More Easy Breakfast Recipes?

Yield: 4 Servings