If you’re after perfectly crispy, golden shards of potato heaven, Homemade Hash Browns are absolutely the way to go! Each bite is all about that savory, ultra-crunchy outside and soft, fluffy center. With simple, honest ingredients and a few clever tricks, you’ll have golden patties that rival (no, let’s be honest—surpass!) anything you’ll find in the frozen aisle or your favorite breakfast joint. Whether you serve them for brunch or as a comforting anytime snack, Homemade Hash Browns are about to become your new kitchen addiction.

Homemade Hash Browns Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Homemade Hash Browns is in their simplicity. Every ingredient plays a crucial role—potatoes for fluffy insides, a hint of spice, and just the right amount of fat for glorious crispiness.

Potatoes (500 g, about 3-4 medium, Maris Piper or Russet): Use floury potatoes for that ideal blend of structure and fluff inside each hash brown.
Cornflour (1 tbsp): Helps crisp up the outer layer while keeping things light—not dense or soggy.
Rice Flour (1 tbsp, optional): For maximum crunch, rice flour is a secret weapon, but you can substitute with more cornflour in a pinch.
Unsalted Butter (3 tbsp): Offers a gorgeous, rich flavor that seeps into every bite and helps everything brown beautifully.
Neutral Oil (1 tbsp): Prevents the butter from burning and makes sure your homemade hash browns don’t stick.
Salt (½ tsp): The essential seasoning—don’t skimp or your potatoes may taste flat!
Black Pepper (½ tsp): Adds a gentle warmth and a little bite.
Garlic Powder (½ tsp): For that subtle, extra layer of flavor that keeps people guessing and coming back for more.
Oil for Frying (approx. 250 ml): A deep, hot oil bath is how you get that classic crispy shell.
Maldon Salt (to serve): Big flakes of finishing salt add the perfect touch of salty crunch right as they hit the table.

How to Make Homemade Hash Browns

Step 1: Boil the Potatoes Whole

Start by placing your unpeeled, whole potatoes into a saucepan and cover them with cold water. Bringing them to a boil gently helps keep the texture perfect inside. Simmer for 15 minutes, just enough to par-cook without being mushy, and then let them cool so grating won’t turn into a sticky mess!

Step 2: Cool and Grate

After draining, let your potatoes cool for about 15 minutes. Once they’re cool enough to handle, remove any eyes or dark spots. Grate them—skin and all!—using a rotary or box grater. (Pro tip: Use a cloth to protect your knuckles.) Keeping the skins in adds a rustic finish and extra flavor.

Step 3: Coat with Flours

Transfer the grated potato to a bowl and sprinkle over the cornflour and rice flour. The dry coating is what helps everything crisp so deliciously in the hot oil. Toss together gently until every ragged edge is coated—no heavy mixing necessary.

Step 4: Add in Fat and Seasonings

Melt the butter and combine it with a tablespoon of neutral oil, then drizzle over the potatoes. Add salt, pepper, and garlic powder. Gently toss until each strand is seasoned and glistening. This is where all those flavors start mingling!

Step 5: Shape into Patties

Divide the mixture into eight mounds and shape them into patties, about 1cm thick. Here’s your chance to have fun: Make them round, oblong, or even triangles for that classic diner look. Shaping them evenly ensures every homemade hash brown cooks at the same pace.

Step 6: Chill Before Frying

Place the hash brown patties onto a tray lined with baking parchment and pop them in the freezer for an hour. This little pause makes all the difference—a short freeze sets their shape so they won’t break up in the pan and helps achieve that legendary crispiness.

Step 7: Deep Fry the Hash Browns

When you’re ready to cook, heat the frying oil over high heat in a large, deep pan. The oil should sizzle fiercely when you add a shred of potato. Fry four patties at a time so you don’t overcrowd the pan. Each batch should take 6-8 minutes, flipping halfway for even browning.

Step 8: Drain and Finish

Once beautifully golden, remove with tongs and drain each homemade hash brown on kitchen paper. Keep them warm in a low oven while you cook the second batch. Right before serving, sprinkle generously with flaky Maldon salt—it instantly enhances every bite.

How to Serve Homemade Hash Browns

Garnishes

Scatter over fresh chives, parsley, or a little extra black pepper for a splash of color and a pop of freshness. A dollop of sour cream, a dash of hot sauce, or a spoonful of tangy ketchup each add something special to homemade hash browns without overpowering that signature crispness.

Side Dishes

Pair your homemade hash browns with soft scrambled eggs, juicy sausages, smoked salmon, or even hearty baked beans. They’re the MVP of any classic breakfast plate, but also work wonders next to roasted veggies, or tucked underneath a perfectly poached egg for brunch bliss.

Creative Ways to Present

Try stacking your homemade hash browns into mini towers for dramatic height, or break them into shards and serve as an appetizer with a trio of dipping sauces. You can even make breakfast sandwiches by tucking them into toasted English muffins with bacon and eggs—the possibilities are endless!

Make Ahead and Storage

Storing Leftovers

If you have any homemade hash browns left, pop them in an airtight container in the refrigerator. They’ll keep beautifully for up to 3 days and are fantastic for quick breakfasts or snacking.

Freezing

To freeze uncooked homemade hash browns, place the formed patties on a baking sheet until solid, then transfer to a freezer bag with parchment between layers. They’ll last up to 1 month and can be cooked straight from frozen without thawing.

Reheating

For best results, reheat cooked homemade hash browns in a hot oven or toaster oven until piping hot and re-crisped on the outside. The microwave works in a pinch, but you’ll sacrifice some crunch, so the oven is definitely worth the extra few minutes.

FAQs

Can I use a different type of potato?

Absolutely! While floury varieties like Maris Piper or Russet give that signature fluffy inside, you can try Yukon Golds or any starchy potato. Waxy potatoes will be less fluffy but still deliciously crispy on the outside.

Is it necessary to freeze the patties before frying?

It truly helps! Chilling the patties firms them up so they keep their shape in the hot oil and develop a crunchier crust. If you’re in a hurry, a quick 30-minute chill helps, but a full hour is magic.

Can I bake these instead of frying?

Yes! For a lighter version, brush the patties with oil and bake at 220°C (430°F) on a parchment-lined tray, flipping halfway. They’ll be wonderfully golden, though not quite as shatteringly crisp as frying.

How do I avoid soggy hash browns?

Make sure you coat the potatoes in enough flour, chill before frying, and don’t overcrowd the pan. Giving each homemade hash brown space and plenty of heat ensures maximum crunch.

Can I add onions, herbs, or cheese?

Go for it! Finely diced onions or chives bring sweetness and aroma, while a sprinkle of cheese creates an extra-satisfying melted middle. Just keep additions minimal so the patties hold together.

Final Thoughts

Once you try making Homemade Hash Browns from scratch, you’ll wonder why you ever settled for store-bought. Each crispy, fluffy bite is a little victory in the kitchen—easy, deeply satisfying, and always impressive. So roll up your sleeves, invite a friend over, and treat yourselves to the best Homemade Hash Browns ever!

Homemade Hash Browns Recipe

★★★★★

5.3 from 21 reviews

Author: Lila
Total Time: 50 minutes
Yield: 8 patties 1x
Diet: Vegetarian

Print Recipe

Description

Learn how to make delicious homemade hash browns that are crispy on the outside and tender on the inside. These golden brown patties make a perfect side dish for breakfast or brunch.

Instructions

Boil the Potatoes: Place whole potatoes in a saucepan, cover with cold water, boil, then simmer for 15 minutes.
Cool and Grate: Drain and cool the potatoes, then grate them.
Prepare the Mixture: Add cornflour, rice flour, butter, oil, salt, pepper, and garlic powder to the grated potatoes. Mix gently.
Shape the Patties: Divide the mixture, shape into patties, and freeze for 1 hour.
Fry the Hash Browns: Heat oil in a pan, fry the patties until golden brown on both sides.
Serve: Drain on kitchen paper, sprinkle with salt, and serve hot.

Notes

You can customize the seasonings in the hash browns to suit your taste preferences.
For extra crispiness, ensure the hash browns are well-drained and not overcrowded in the pan while frying.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Side Dish
Method: Frying
Cuisine: American