It’s easy to make crispy homemade hash browns to serve with a favorite breakfast. Crunchy on the outside, & soft inside, they’re DELICIOUS!
Anyone want hash browns with their breakfast? Me, me, me! My husband and I love crispy hash browns, especially with a good egg breakfast, but don’t have them too often. Most weekday mornings we grab coffee and an English muffin or have granola. HOWEVER… there is nothing like a big hearty breakfast on the weekends!
These crispy homemade hash browns are a wonderful accompaniment to a “full-on” breakfast, and they are very easy to make! They don’t take too much time or effort to make, either. I’ve been making them this way for years, and finally took photos so I could share the recipe with you on my blog!
Golden brown, crunchy on the outside and soft on the inside, these buttery, shredded potatoes taste amazing! Here’s how to make them:
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Prepare The Potatoes
When I make hash browns, I like to use medium-sized Yukon gold or red potatoes. I had a few German butterball potatoes left from our garden (very similar to Yukons), so I used them for the photos. It’s certainly okay to use russets, but I personally like the color and flavor of the other varieties best. If using russets, use one really large or two medium sized potatoes to make two servings (as written in the recipe card)
Peel the potatoes, and then use a box grater to shred them immediately. Be sure to grate the potatoes immediately before cooking, so they don’t turn brown from exposure to air! I always shred them onto several thicknesses of paper towels, to help absorb moisture. Cover the shredded potatoes with several more paper towels, and press firmly to remove as much moisture from the potatoes as possible.
Removing as much moisture as possible will help create CRISPY hash browns. The potatoes will turn crispy while cooking instead of steaming in the additional moisture that was not removed. Trust me.
Time To Cook Crispy Homemade Hash Browns!
Okay… the potatoes are grated, and the excess moisture has been absorbed. Now it’s time to cook some crispy homemade hash browns! Add vegetable oil and butter to a large heavy skillet. TIP: If you have a cast iron skillet, use it! Cook on medium-high heat, stirring until the butter melts, and the skillet is really hot, but not smoking.
Carefully add the shredded potatoes to the hot skillet, evenly distributing them on the bottom of the skillet in a shallow layer. Season with salt, pepper and garlic powder. Once you have the layer of potatoes spread out, do not disturb or move them.
Flip And Continue Cooking
Cook the crispy homemade hash browns for 3-4 minutes without disturbing them. When you begin to see the bottom edges begin to get golden brown and crispy, carefully turn the hash browns over in one piece, if possible.
Continue cooking an additional 3-4 minutes, occasionally pressing down firmly on the top of the hash browns with the back of a spatula. Flip the hash browns back over to the original side and cook 1-2 more minutes until they are crispy on the outside and lightly browned all over.
Time To EAT!
Evenly divide the crispy homemade hash browns into two portions and place on plates, keeping each portion intact, if possible. Serve immediately, adding additional salt and pepper, if desired, to suit your own personal taste.
We enjoyed these hash browns served with a ham and cheese egg scramble and a slice of toast with my homemade strawberry jam. They were crispy, buttery, and absolutely DELICIOUS!
Sure do hope you have a chance to try these delicious crispy homemade hash browns. I’m sure you and those you love will enjoy them, too! Thanks for stopping by. Come back soon… and have a GREAT day!
Looking For More BREAKFAST RECIPES?
You can find all of my recipes in the Recipe Index, located at the top of the page. I have quite a few breakfast dishes I think you will enjoy. They include:
- Homemade Blueberry Pancakes
- Triple Berry Banana Smoothie
- Ham n’ Cheese Breakfast Soufflé
- Homemade Breakfast Sausage Patties
Interested In More Recipes?
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It's easy to make crispy homemade hash browns to serve with a favorite breakfast. Crunchy on the outside, & soft inside, they're DELICIOUS!
- 1 Tablespoon butter
- 2 Tablespoons vegetable oil
- 3 medium Yukon gold potatoes (or red) , peeled and grated
- ½ teaspoon salt/pepper (each) plus more, to taste if desired
- 1 pinch garlic powder
Peel potatoes, and use a box grater to shred them immediately onto several thicknesses of paper towels to absorb moisture. Grate potatoes immediately before cooking, so they don't turn brown from exposure to air! Cover shredded potatoes with more paper towels, and press firmly to remove as much moisture as possible, which helps to create CRISPY hash browns.
Add vegetable oil and butter to a large skillet. TIP: If you have a cast iron skillet, use it! Cook on medium-high heat, stirring until butter melts, and skillet is really hot, but not smoking. Carefully add potatoes to skillet, evenly distributing them in skillet in a shallow layer. Season with salt, pepper and garlic powder. Once you have potatoes spread out, do not disturb or move them.
Cook 3-4 minutes without disturbing. When you see bottom edges turn golden brown and crispy, carefully turn the hash browns over in one piece, if possible. Continue cooking for 3-4 minutes, occasionally pressing down firmly on the top of the hash browns with the back of a spatula. Flip the hash browns back over to the original side and cook 1-2 more minutes until they are crispy on the outside and lightly browned all over.
Here’s one more to pin on your Pinterest boards!