Homemade Hash Browns – an absolute breakfast favourite! Seasoned shredded potatoes shaped into perfect patties and fried until golden and crispy on the outside and soft and tender on the inside.
You can tell just by looking at that photo how crispy these hash browns are.
I kid you not when I tell you they were all gone within three minutes of telling the family I was finished with photographing them. I didn’t even get a chance to reheat them. They were just inhaled!
They do take a little bit of effort to make (yes, you have to boil the potatoes before grating and frying) but it’s SO worth it.
They also freeze and reheat really well, so it makes sense to make lots and have some stashed in the freezer.
Table of Contents
How to make hash browns
***Full recipe with detailed steps in the recipe card at the end of this post***
- First we boil potatoes. No need to peel or chop them. We just want to boil them until tender. Then let them cool.
- Now we grate the potatoes into a bowl. I LOVE my rotary grater (<– affiliate link) for this. It makes the job so much easier, without the risk of grating my knuckles.
- Add cornflour, rice flour, melted butter, salt, pepper and garlic powder and toss together. Then form into patties.
- Freeze the patties for an hour, then fry in hot oil until golden brown and crisp.
Pro Tip
Freezing the hash browns helps them stay together better when frying. This way they will remain tender in the middle, whilst still giving you that lovely crispy coating.
Are you a ketchup or brown sauce dunker? Personally I’m brown sauce, but I think red sauce looks better for the photos 😄
Pin this now to find it later
Pin It🍽️ What to serve with hash browns
- Crispy bacon – try my oven-baked bacon
- WIth my one-pan English breakfast
- As a side dish to my sausage casserole
Or simply with some dippy fried eggs.
🍲 More fantastic Potato recipes
You can make and fry these hash browns ahead of time, then quickly cool, cover and refrigerate. If they’re in an airtight container, they should be good for up to 4 days.
Reheat in the oven or airfryer in a single layer at 200C/400F (fan). Cook for 5-6 minutes in the oven (4-5 minutes in the air fryer), until crisp and piping hot.
You can also make ahead (not fried) by freezing for longer than an hour at step 8 in the recipe. See more detailed in the freezing information below.
Store the shaped but-not-yet-fried hash browns in the freezer. Open freeze on a tray initially, for one hour, then transfer to a freezer bag or container. If using a container, separate the hash browns with parchment to prevent them sticking together. Fry from when ready, as per the recipe.
Alternatively freeze cooked (fried) hash browns. Fry, quickly cool, cover and freeze the hash browns.
Reheat from frozen in the oven or air fryer in a single layer at 200C/400F (fan). Cook for 6-7 minutes in the oven (5-6 minutes in the air fryer), until crisp and piping hot.
Stay updated with new recipes!
Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).
Homemade Hash Browns
Ingredients
- 500 g (1.1lb) floury potatoes such as Maris Piper or Russet. This is about 3-4 medium potatoes
- 1 tbsp cornflour (cornstarch in USA)
- 1 tbsp rice flour this is optional, but ensures extra crispness. Replace with more cornflour (cornstarch) if you haven't got any
- 3 tbsp unsalted butter
- 1 tbsp neutral oil
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 250 ml (approx. 1 cup) oil for frying
- Maldon salt to serve
Instructions
- Place the potatoes in a saucepan (no need to peel or chop). Cover with cold water.500 g (1.1lb) floury potatoes
- Place over a high heat and bring to the boil. Turn down the heat and simmer for 15 minutes.
- Drain and leave to cool for 15 minutes.
- Remove any eyes/black spots from the potatoes, then grate the potatoes using a rotary grater (or use a box grater, but protect your hands with a cloth).
- Place the grated potato into a bowl and sprinkle over the cornflour and rice flour. Gently toss together to evenly coat.1 tbsp cornflour, 1 tbsp rice flour
- Add the melted butter, oil, salt, pepper and garlic powder. Toss together again.3 tbsp unsalted butter, 1 tbsp neutral oil, 1/2 tsp salt, ½ tsp black pepper, ½ tsp garlic powder
- Divide the mixture into 8 portions and shape each one into a pattie, around 1cm thick – you can go round, oblong (like the famous ‘M’ restaurant), or triangle – like the frozen shop-bought style.
- Place on a tray lined with baking parchment and freeze for 1 hour.
- When you’re ready to cook, heat the oil in a large deep frying pan over a high heat.250 ml (approx. 1 cup) oil
- When the oil is hot, carefully add the hashbrowns, 4 at a time.
- Fry for 6-8 minutes, turning once, halfway through cooking.
- Remove from the pan using a set of tongs and place on a plate/tray lined with kitchen roll to soak up excess fat. Place in a low oven to keep warm while you cook the second batch.
- Cook the second batch and serve both batches with a sprinkling of Maldon salt.Maldon salt
Notes
Make ahead and reheating information
You can make and fry these hash browns ahead of time, then quickly cool, cover and refrigerate. If they’re in an airtight container, they should be good for up to 4 days.Reheat in the oven or air fryer in a single layer at 200C/400F (fan). Cook for 5-6 minutes in the oven (4-5 minutes in the air fryer), until crisp and piping hot. You can also make ahead (not fried) by freezing for longer than an hour at step 8 in the recipe. See more detailed in the freezing information below.
Freezing homemade hash browns
Store the shaped but-not-yet-fried hash browns in the freezer. Open freeze on a tray initially, for one hour, then transfer to a freezer bag or container. If using a container, separate the hash browns with parchment to prevent them sticking together. Fry from when ready, as per the recipe. Alternatively freeze cooked (fried) hash browns. Fry, quickly cool, cover and freeze the hash browns.Reheat from frozen in the oven or air fryer in a single layer at 200C/400F (fan). Cook for 6-7 minutes in the oven (5-6 minutes in the air fryer), until crisp and piping hot.
Why freeze hash browns before frying?
Freezing the hash browns beforehand helps them stay together better when frying. This way they will remain tender in the middle, whilst still giving you that lovely crispy coating.Nutritional information is approximate, per hashbrown. This presumes each hash brown absorbs approx 1 tsp of oil.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
