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A square, overhead shot of three hash browns on the side of a large white plate, which has a fried egg in the centre, and a silver fork set at an angle on the left-hand side of the plate. In the top left of the image, there is a light brown dish filled with sea salt. In the bottom left of the image, you can slightly see a dark blue napkin. In the top right-hand side of the image, there is a dark blue dish filled with ketchup, and next to that, there is a light brown dish filled with ground pepper. This is all set on a navy blue background.
Print Recipe

Homemade Hash Browns

Seasoned shredded potatoes shaped into perfect patties and fried until golden and crispy on the outside and soft and tender on the inside.
Prep Time10 minutes
Cook Time30 minutes
cooling + freezing time1 hour 15 minutes
Total Time1 hour 55 minutes
Course: Breakfast, side dish
Cuisine: British-American
Keyword: Breakfast Recipe Ideas, crispy potatoes, fried potatoes
Servings: 8 hashbrowns
Author Nicky Corbishley

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

Calories: 149kcal | Carbohydrates: 13g | Protein: 1g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 183mg | Potassium: 269mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 133IU | Vitamin C: 12mg | Calcium: 10mg | Iron: 1mg

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