Crispy Homemade Shredded Hashbrowns Recipe for Breakfast Joy

Crispy, golden homemade shredded hashbrowns bring comfort and nostalgia to your breakfast table.

Potato magic happens when you slice, squeeze, and season these humble tubers just right.

Nothing beats the satisfaction of creating restaurant-quality potatoes in your own kitchen.

Perfectly browned edges and a tender center await your culinary adventure.

Weekend mornings become special with this simple yet delectable side dish.

Salt, pepper, and a touch of creativity turn ordinary potatoes into something extraordinary.

You’ll want to savor every crunchy, satisfying bite of these irresistible hashbrowns.

Why Homemade Hashbrowns Just Hit Different

• Achieve perfectly thin, delicate potato strands that guarantee a golden, crispy exterior and soft, tender interior with every bite.
• Transform this classic side dish into a crowd-pleasing option for weekend brunches, family gatherings, or quick weekday morning meals that everyone will love.
• Easily adapt the recipe by adding cheese, herbs, or spices to create your own signature hashbrown style that suits your taste buds.

What You’ll Need for Perfect Shredded Hashbrowns

• Potatoes: Starchy base that provides the classic hashbrown texture and flavor.

• Salt, Black Pepper: Brings out the natural potato taste and adds basic seasoning.

• Vegetable Oil, Butter: Helps create a crispy golden-brown exterior and prevents sticking.

Easy Method for Crispy Homemade Hashbrowns

Step 1: Prepare Potatoes

Wash the potatoes thoroughly under cool running water to remove any dirt or debris.

Pat them dry completely with clean paper towels to ensure crisp shredding.

Step 2: Shred Potatoes

Use a box grater or food processor to transform the potatoes into delicate, thin strands.

If using a box grater, choose the large-hole side and carefully slide the potato against the metal surface.

For a food processor, attach the shredding blade and feed potatoes through the top chute.

Step 3: Remove Excess Moisture

Transfer the shredded potatoes to a clean kitchen towel or cheesecloth.

Squeeze out as much liquid as possible, which helps achieve a crispy texture when cooking.

Press firmly and twist the towel to extract maximum moisture.

Step 4: Season Potato Strands

Sprinkle the shredded potatoes with salt and pepper.

Gently toss the strands to distribute the seasonings evenly.

Optional additions include garlic powder or dried herbs for extra flavor.

Step 5: Crisp in Skillet

Heat a large skillet over medium-high heat.

Add a thin layer of oil or butter to create a golden, crispy base.

Spread the potato strands in an even layer, allowing them to form a beautiful golden-brown crust without stirring too frequently.

Step 6: Flip and Finish

When the bottom turns golden and crispy, carefully flip the hashbrowns using a spatula.

Cook the other side until equally golden and crisp.

The total cooking time is typically 4-6 minutes per side.

Step 7: Serve Immediately

Transfer the hot, crispy hashbrowns to a serving plate.

Enjoy immediately while they’re at peak crunchiness.

Consider topping with fresh chives, sour cream, or serving alongside eggs and bacon for a complete breakfast.

Golden Tips for Frying Hashbrowns Right

• Squeeze out excess moisture using a clean kitchen towel or cheesecloth to prevent soggy hashbrowns and achieve a crispy texture.
• Soak shredded potatoes in cold water for a few minutes, then rinse to remove excess starch and keep them from turning brown.
• Mix in salt, pepper, and optional herbs like chives or rosemary to enhance the potato's natural flavor before cooking.
• Use a cast-iron skillet or non-stick pan with enough oil to create a golden-brown, crispy exterior without sticking.
• Cook on medium-high heat and avoid moving the potatoes too much, allowing them to develop a perfect crisp without burning.

Storing and Reheating Your Leftover Hashbrowns

• Store cooled hashbrowns in an airtight container for up to 3-4 days in the refrigerator, keeping them fresh and ready for quick reheating.
• Spread hashbrowns on a baking sheet, freeze until solid, then transfer to freezer bags for storage up to 2 months, preserving their crispy texture.
• Preheat oven to 375°F, spread hashbrowns on a baking sheet, bake for 10-15 minutes until crispy and heated through, restoring their original crunch.
• Warm a non-stick pan with a touch of oil, add hashbrowns, cook for 3-5 minutes on medium heat, flipping occasionally to ensure even heating and maintain crispiness.

What to Pair with Crispy Homemade Hashbrowns

• Unlock Crispy Potato Pairing: Serve alongside sunny-side-up eggs with a sprinkle of fresh chives for a classic breakfast combination that brings out the golden crispiness of the hashbrowns.
• Elevate with Protein Partner: Pair with smoky bacon or breakfast sausage links to add a savory meat element that complements the potato's rich texture and enhances the overall morning meal.
• Brighten with Fresh Beverage: Match with fresh-squeezed orange juice or a light roasted coffee to cut through the hashbrowns' richness and provide a refreshing contrast that awakens the palate.
• Sauce Up the Experience: Drizzle with homemade hollandaise or add a dollop of sour cream to introduce a creamy element that softens the crispy potato strands and adds depth to the flavor profile.

Fresh Ideas to Dress Up Your Hashbrowns

• Low-Carb Cauliflower Hash: Replace potatoes with grated cauliflower for a keto-friendly alternative that's lower in carbohydrates and packed with nutrients.
• Sweet Potato Swap: Substitute regular potatoes with sweet potatoes for a more colorful and vitamin-rich version of traditional hash browns.
• Gluten-Free Herb Hash: Add chopped fresh herbs like rosemary or thyme and ensure all ingredients are certified gluten-free for those with dietary restrictions.
• Vegan Potato Medley: Use plant-based oil instead of butter and incorporate nutritional yeast for a cheesy flavor without dairy, making the hash browns completely vegan-friendly.

FAQs

• Are hashbrowns healthier when made at home?

Yes, homemade hashbrowns are healthier because you control the ingredients, use less oil, and avoid preservatives found in frozen versions. You can choose fresh potatoes and adjust seasoning.

• Can I use different types of potatoes for hashbrowns?

Russet potatoes work best due to their high starch content, which helps create crispy edges. Yukon Gold potatoes are a good alternative with a buttery flavor and slightly waxier texture.

• How do I prevent my hashbrowns from turning brown or gray?

Rinse shredded potatoes in cold water to remove excess starch, then thoroughly pat them dry with paper towels. This prevents discoloration and helps achieve a crispy texture.

• What's the secret to getting crispy hashbrowns?

Remove as much moisture as possible from the potatoes. Use a clean kitchen towel or paper towels to squeeze out excess water. Cook in a hot skillet with a thin layer of oil and avoid overcrowding the pan.

Homemade Shredded Hashbrowns Recipe

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4.5 from 36 reviews

• Total Time: 35 minutes
• Yield: 2 1x

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Description

Crispy, golden Hashbrown Delights emerge from your kitchen, promising a breakfast classic that whispers comfort and crunch. Potato perfection waits for hungry morning adventurers eager to savor each delectable, perfectly seasoned bite.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 large russet potatoes

Cooking Fats:

• 2 tablespoons (30 milliliters) vegetable oil (or canola/avocado oil)
• 1 tablespoon (15 milliliters) butter

Seasonings:

• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper (optional)

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Instructions

1. Wash and thoroughly dry potatoes to ensure crisp texture and prevent excess moisture during shredding.
2. Select a box grater or food processor with a shredding attachment for efficient potato processing.
3. Peel potatoes completely to remove any dirt or skin that might affect the final texture.
4. Carefully shred potatoes using downward strokes on the grater or pulse function on the food processor, creating uniform thin strands.
5. Immediately transfer shredded potatoes into a clean kitchen towel or cheesecloth to squeeze out excess liquid, which prevents soggy hashbrowns.
6. Gently press and wring the potato strands, removing as much moisture as possible to guarantee a crispy golden result.
7. Season the drained potato shreds with salt and pepper, ensuring even distribution of seasoning throughout the strands.
8. Heat a heavy skillet or griddle to medium-high temperature, around 375°F, with a thin layer of oil to create a perfect crispy exterior.
9. Spread the potato shreds evenly in the hot pan, creating a thin, uniform layer that allows for consistent browning.
10. Cook for 4-5 minutes until the bottom develops a golden-brown crust, then carefully flip and cook the opposite side for an additional 3-4 minutes.
11. Remove from heat when both sides are crispy and golden, ensuring a crunchy texture throughout the hashbrowns.

Notes

• Pat potatoes completely dry with paper towels to prevent soggy, limp hashbrowns that lack crispy texture.
• Squeeze out excess moisture using a clean kitchen towel or cheesecloth for extra crispiness and golden-brown edges.
• Opt for starchy potatoes like Russet or Idaho varieties, which release less water and create a more robust, crisp result.
• Season hashbrowns generously with salt and pepper just before cooking to enhance their natural potato flavor and ensure even seasoning.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Snacks
• Method: Blending
• Cuisine: American

Nutrition

• Serving Size: 2
• Calories: 320
• Sugar: 1g
• Sodium: 300mg
• Fat: 16g
• Saturated Fat: 4g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 4g
• Protein: 5g
• Cholesterol: 10mg