These homemade hashbrowns are crispy, golden brown and delicious, just like the ones you have at the diner! They are so much better than the frozen variety and so simple to make!
Nothing beats waking up to the smell of bacon and eggs and nothing compliments them as well as fresh hashbrowns and of course, an orange creamsicle smoothie or berry patch smoothie! But only crispy, golden and tender hashbrowns go on my plate!! Because nothing is worse than soggy, blah tasting breakfast potatoes!
How Do You Cook YOUR Hash Browns?
There are a variety of ways to cook your hash browns, the most popular being on the stovetop, in a non-stick pan or skillet. But I’ve seen more and more variations using a sheet pan in the oven, waffle irons or air fryers.
This recipe calls for cooking your hash browns on the stovetop, but here are some general instructions for other methods. Follow the same prep steps and just change how you cook your hash browns.
Sheet pan in the oven: Bake in a 400-degree oven on the bottom rack for about 15 minutes. When you notice the edges starting to turn brown, move the pan to the top rack and bake for another 15 minutes, or until crisp. No need to stir with this method.
Air Fryer: Spray bottom of your air fryer with cooking spray and add your hash brown mixture. Then air fry at 400 degrees for 4 minutes. Shake the pan and return to cook for another 5 minutes. You may need a few more minutes to reach your desired crispness.
Waffle Iron: heat your waffle iron to medium-high heat. Add your hash brown mixture, just enough to cover the bottom of the iron (it might not be able to close all the way). Cook for 2-3 minutes and then push down to fully close the iron. Cook another 5-10 minutes and then check. Continue cooking until golden brown. This may take up to 20 minutes. It all depends on how hot your waffle iron is, how much water is still in your hash browns, and of course, personal preference.
How to Make Hash Browns
Maybe we can all agree that crispy hash browns are the best kind of hash browns. When prepped properly, fresh homemade hash browns will crisp and golden better than any frozen variety! You will want to use a russet potato to achieve perfect crispiness.
First, begin with peeling and using the large holes on a grater to grate the potatoes. Then you need to rinse under cold water for about 1-2 minutes or until the water runs clear (this is to remove starch). Press down to squeeze excess water from the potatoes.
Next, using a cheesecloth or paper towels, squeeze any remaining water out. You want the potatoes to be as dry as possible because wet potatoes equal soggy potatoes!
Then add the oil to a large nonstick skillet, set over medium heat. I like to use avocado oil, but canola or vegetable oil works fine too.
Once hot, sprinkle the grated potato over the hot oil in an even layer. Add your seasonings and then press down with a spatula and let cook, untouched, for about 3 minutes or until golden brown.
Then flip your hashbrowns and continue cooking for 3 minutes. Continue flipping, and cooking until the hashbrowns are a deep golden brown. This generally takes about 15 minutes.
Homemade Hash Browns Variations + Storing Tips
Variations: Of course, sometimes we are short on time and so you can use frozen hash browns or even tater tots! For the tater tots, let them defrost, then mash them up with some seasonings and cheese, then cook in either your waffle iron or stovetop.
Or if you are looking for a little healthier options you can always add in zucchini or even make cauliflower hash browns.
Storing: Unfortunately, potatoes do not last long once they are peeled. So if you are wanting to make these ahead of time, I recommend freezing them before you cook them! Follow all the instructions right until you are going to cook the hash browns. Instead, place them on a cookie sheet in a thin layer and freeze for 1-2 hours. Then transfer them into a freezer-safe bag. Store for up to 3 months.
When you are ready to make them, pull them out and let them defrost overnight in the refrigerator. Then cook like you usually would.
If we have leftovers, I like to store them for 2-3 days and usually use them in a breakfast burrito or omelet.
I hope you love these homemade hash browns and enjoy your breakfast – the best meal of the day!!
Find more breakfast recipes here:
- Hash Brown Egg Cups
- Freezer-Friendly Breakfast Burritos
- French Toast Muffin Cups
- Overnight Sausage Egg Croissant Breakfast Bake
- Buttermilk Pancakes
How to Make Hash Browns Recipe
- 3 medium russet potatoes, peeled
- 1/2 tsp. coarse kosher sea salt
- ¼ tsp. ground black pepper
- 1/4 tsp. garlic powder
- 1/4 tsp. seasoning salt - Trader Joe's blend or Lawry's work best
- 1/8 tsp. paprika
- 1/4 c. canola, vegetable or avocado oil
- Using the large holes on a grater, grate the potatoes. Place in a large mesh sieve and rinse under cold water for about 1-2 minutes or until the water runs clear (this is to remove starch). Press down to squeeze excess water from the potatoes.
- Using cheesecloth or a few stacks of paper towels, squeeze any remaining water out. You want the potatoes to be as dry as possible. This may take a few minutes.
- In a large nonstick skillet set over medium heat, add the oil. Once hot, sprinkle the grated potato over the hot oil in an even layer. Add salt, pepper, garlic powder, seasoning salt, and paprika.Press down with a spatula and let cook, untouched, for about 3 minutes or until golden brown.
- Flip the hashbrowns and continue cooking for 3 minutes, flipping, and cooking until the hashbrowns are a deep golden brown. This generally takes about 15 minutes.
- Serve immediately and enjoy hot.