Homemade Crispy Hash Browns
These crispy, homemade hash browns are quick, easy, and family-friendly, making them the perfect side dish for any breakfast or brunch on weekdays or weekends.
- 35 min
- Serves 4
- 7 ingredients
Steps
- Gather all ingredients.
- Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place shreds in a bowl and mix in the onion, flour, and egg until evenly distributed.
- Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, place potatoes into the pan in a 1/2-inch thick layer. Cover the whole bottom of the pan, or make separate piles like pancakes.
- Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side. If you are cooking them in one big piece, it can be cut into quarters for easier flipping.
- Remove from pan, and drain on paper towels. Season with salt and pepper and serve immediately.
- Serve hot and enjoy!
Frequently asked questions
Why do I need to rinse and squeeze the shredded potatoes?
Rinsing washes off the loose starch that makes the shreds gummy, and squeezing the water out is what lets them brown instead of steam. Rinse until the water runs clear, then drain and press the shreds as dry as you can before mixing in the onion, flour and egg. Wet potatoes are the main reason hash browns come out pale and soft.
How do I keep the hash browns from falling apart when I flip them?
Leave them alone until the underside is properly browned, at least 5 minutes, because that crust is what holds the layer together. Keep the potatoes in an even 1/2-inch layer, and if you have cooked them as one large piece, cut it into quarters and turn a quarter at a time. The egg and flour bind the shreds, so do not leave them out.
How hot should the oil be before I add the potatoes?
Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat until it is sizzling hot. Drop in a single shred to test it: the shred should sizzle straight away rather than sit quietly in the oil. Oil that is not hot enough soaks into the potatoes and leaves them greasy instead of crisp.
Can I use frozen shredded potatoes instead of fresh?
Yes, and they save you the rinsing step because the loose starch has already been washed off. Thaw them fully and press out as much water as you can, then mix them with the onion, flour and egg as written. Frozen shreds hold more water than they appear to, so squeeze harder than seems necessary.
Can I make hash browns ahead of time and reheat them?
They are best straight from the pan, but they reheat well in a dry skillet over medium heat or in a hot oven for a few minutes until crisp again. Refrigerate any leftovers promptly in a covered container and eat them within a couple of days. Skip the microwave, which turns the crust soft.
What should I serve with hash browns?
They are a breakfast side, so fried or scrambled eggs, bacon or sausage and toast are the usual partners. They also hold up under a poached egg, or next to a burger or a bowl of chili at dinner. This quantity serves 4 as a side dish.