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Crispy Homemade Hash Browns Recipe

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4 from 15 reviews

These crispy homemade Hash Browns feature a golden, crunchy exterior with a soft, tender interior. Made from freshly grated Russet potatoes and seasoned simply with garlic powder, onion powder, salt, and pepper, they are pan-fried to perfection in vegetable oil. Perfect as a savory breakfast side or a satisfying snack, these hash browns are easy to prepare and deliver classic comfort in every bite.

Ingredients

Potatoes

  • 2 medium Russet potatoes, peeled

Seasonings

  • 2 tablespoons cornstarch (or all-purpose flour)
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

Cooking Oil

  • 2 tablespoons vegetable oil

Instructions

  1. Grate Potatoes: Using a box grater, grate the peeled Russet potatoes on the largest holes. To ensure crispy hash browns, use your hands or a cheese cloth to squeeze out as much moisture as possible from the shredded potatoes, then pat them dry with paper towels.
  2. Season Potatoes: Place the shredded potatoes in a large mixing bowl. Sprinkle cornstarch, garlic powder, onion powder, salt, and black pepper over them. Toss thoroughly to evenly coat all the potato shreds with the seasoning and binding agent.
  3. Heat Oil: In a large skillet, heat the vegetable oil over medium heat until it becomes hot and shimmering, roughly 1-2 minutes. This ensures an even, crispy sear on the hash browns.
  4. Form and Cook Hash Browns: Take a handful of the seasoned potato mixture and gently press it together into a tight ball. Place about 3 balls per batch into the hot skillet, then gently flatten each ball into a disk about ¼ to ⅓ inch thick. Cover the skillet with a lid and cook without stirring to allow the bottoms to become golden brown, about 5 minutes. If the hash browns brown too fast, lower the heat to medium-low.
  5. Flip and Finish Cooking: Use a flat spatula to carefully flip each hash brown. Continue cooking uncovered until the other side turns golden brown as well, approximately 3-4 minutes.
  6. Serve: Remove the hash browns from the skillet and serve them warm as a delicious breakfast side or snack.

Notes

  • How to store: Allow the hash browns to cool completely before transferring them to an airtight container. Refrigerate for up to 5 days for best freshness.
  • How to reheat: Reheat hash browns on the stovetop over medium-high heat until crispy and warmed through, or use an air fryer set at 400°F for 15 minutes to restore crispiness.

Find it online: https://recipesbyliza.com/crispy-homemade-hash-browns-recipe/