Crispy Hash Browns

My easy hash brown recipe is my favorite way to make potatoes for breakfast! Shredded potatoes are dipped in a mixture of egg, flour, and seasonings and then pan-fried to create perfectly crispy results. I say it’s crunchy, flavorful, and so satisfying!

These Homemade Hash Browns are Crispy Perfection

I don’t always whip up an elaborate breakfast spread — if we’re being totally honest, weekday mornings in my house can get a little hectic! — but when I do, I always make my shredded hash browns.

Breakfast is a bit of a tradition for my family. I love going out to our local diner for a treat, and leisurely weekends always call for a big stack of pancakes at home. My kids even ask for breakfast for dinner sometimes!

Hey, I’m not one to say no to that, and it’s yet another excuse to make these yummy breakfast potatoes!

If you’ve ever made shredded spuds, you know there’s a bit of a technique to it. But if you prep the potatoes properly, you’ll get perfectly crispy results every time.

And, if you love a good hash brown recipe, try my air fryer hash browns, hash brown casserole with cornflakes, hamburger hash brown casserole, hash brown patties in the air fryer, and easy 5-ingredient hash brown casserole with sausage!  

Ingredients for This Hash Browns Recipe

• Russet Potatoes
• Egg
• All-purpose Flour
• Onion Powder
• Garlic Powder
• Salt
• Pepper
• Cold Water
• Vegetable Oil

Best Potatoes for Hash Browns

I’ve found the best potatoes for my hash brown recipe are starchy ones like Russet potatoes! Their high starch content will break down and release sugar as they cook, caramelizing the outside.

If I can’t find Russets, I buy Yukon Golds.

How to Make Homemade Shredded Hash Browns

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

STEP ONE: Scrub the potatoes, then grate your spuds to the hash brown consistency with a cheese grater. Rinse and dry the shredded potatoes in cold water according to the instructions on the recipe card below. 

STEP TWO: Add the potatoes, egg, flour, and seasonings to a large bowl and combine until evenly coated. 

STEP THREE: Heat the oil in a large skillet. When hot, fill a ¼ cup with the prepared hash browns, use your hands to form a patty, and repeat the process with the rest of the shreds.

STEP FOUR: Add the hash browns to the hot skillet and let them cook on one side for 3-4 minutes. Season with additional salt, flip, and let the other side cook for 3-4 minutes more. 

STEP FIVE: Place the cooked hash browns on a paper towel to soak up any excess oil while you make the others. Serve immediately and enjoy!

Hash Brown Recipe Tips for Success

• Make sure to squeeze any excess liquid from the potatoes before you get started. The rinsing and drying steps outlined on the recipe card may seem like a bit much. But rinsing and then thoroughly drying your spuds is needed. I’ve found that the drier the shreds, the crispier my homemade hash browns are.
• You technically don’t have to use a measuring cup to portion out the shredded potatoes, but I find it super helpful for creating evenly sized patties. As you go, be careful not to overwork the potatoes either, or your patties will be too dense.
• Don’t crowd the skillet! It’s better to cook in batches. The potato patties won’t cook properly if you don’t leave enough space between them. I’ve done this and ended up with half cooked and half uncooked hash browns.
• Experiment with extras for more flavor. One of the things I love about this recipe is that it leaves a lot of room for customization! Try adding extra herbs like chives or parsley to brighten it, or grated cheese like cheddar or Parmesan.

How to Avoid Soggy Hash Browns

To avoid soggy hash browns, rinse and dry the potato shreds thoroughly before adding the egg, flour, and seasonings! You also need to make sure not to overcrowd the skillet and to let them brown untouched on each side for about 3-4 minutes. 

Variations of Crispy Hash Browns

• Add some spicy flavor. After I rinse your potatoes, I sometimes toss them in chili powder, smoked paprika, and a dash of cayenne before adding them to the egg mixture. Top with fresh cilantro and salsa for a fun southwest flair.
• Incorporate some extra vegetables. I like adding red bell peppers, onion, and zucchini to my hash browns to create my very own homemade veggie hash!
• Make extra crunchy and cheese hash browns by dredging the potato patties in a mixture of panko breadcrumbs and Parmesan cheese. Simply dunk in a few beaten eggs and then coat in the panko mixture before frying.
• Substitute a few of the Russets with some sweet potatoes. Top with crumbled goat cheese before serving for even more flavor!

What to Serve with Homemade Shredded Hash Browns

I like to serve my hash browns for breakfast along with toast, scrambled eggs, poached eggs, and crispy bacon or turkey bacon.

Sometimes I’ll pair them with sweet breakfast options like brown sugar pancakes, Hawaiian bread French toast, monkey bread, or some banana blueberry muffins to please my kids’ sweet tooth.

Shredded Hash Browns FAQs

What is the best way to shred potatoes for hash browns?

I swear by my box grater to shred the potatoes for my hash browns! I use the large side to get perfectly sized shreds. I’ve also used a food processor outfitted with a grater attachment.

Are hash browns gluten-free?

My hash brown recipe includes wheat flour, so no, it isn’t gluten-free. That said, you can easily make a few swaps to make it GF-friendly! Use your favorite gluten-free flour or a flaxseed egg as a substitute for the all-purpose flour.

Hash browns vs. home fries?

Hash browns are made with shredded potatoes, often crispy on the outside and softer in the middle. Home fries are typically diced potatoes fried with onions and peppers and generally have a softer texture throughout.

More Easy Breakfast Recipes

• Bacon in the Oven
• Air Fryer Pancakes
• Brioche French Toast Casserole
• Sweet Cream Pancakes
• Bisquick Coffee Cake