This crispy homemade hash browns recipe is made in a skillet with shredded fresh potatoes, scallions and seasonings for the perfect breakfast side dish to go with your morning eggs. Easy and delicious!
Crispy Hash Browns Recipe
I love hash browns, but hate when they lack flavor. Potatoes just don’t bring much to the table on their own, so they need to be jazzed up! A combination of salt, garlic powder, onion powder, paprika and chili powder give this homemade hash browns recipe the flavor that so many store-bought options lack. You can shred the potatoes with a box grater or use a food processor, then pan-fry them in just a bit of oil until they reach the perfect level of crispiness.
Why You’ll Love These Hash Browns
- Actually crispy. If your homemade hash browns always seem saturated with oil, pale, and limp, this hash brown recipe will be a game-changer.
- Full of flavor. No bland potatoes here! With a mix of spices and seasonings, these hash browns are bursting with savory flavor.
- Healthier than store-bought. Making this hash browns recipe from scratch is so much healthier than buying the frozen kind. I use just a little oil, and the cast iron skillet helps brown the edges.
What You’ll Need
Scroll down to the recipe card below for exact measurements.
- Russet potatoes – Leave the skin on; you’ll be grating them anyway, so it doesn’t really make a difference for flavor or color.
- Scallions – Separate the whites from the greens.
- All-purpose or gluten-free flour
- Egg – This isn’t a common ingredient for hash browns, but I like adding a beaten egg to help hold the hash browns together.
- Seasonings – Kosher salt, garlic powder, onion powder, chili powder, paprika, and black pepper.
- Olive oil spray
Can I Use Frozen Hash Browns for This Recipe?
Although I like fresh potatoes better because they have fewer additives, you can use frozen hash browns if you prefer. Let them thaw first, then squeeze out the excess liquid before mixing them with the rest of the ingredients.
How to Make Hash Browns
See the recipe card below for printable instructions.
- Prep the potatoes. Shred them in your food processor or by hand with a box grater. Rinse until the water runs clear, then drain, wrap in a towel, and squeeze out as much liquid as you can.
- Microwave the potatoes. Line a plate with 2 layers of paper towels and set the shredded potatoes on top. Microwave on high for 2 minutes.
- Mix in the other ingredients. Transfer the potato shreds to a bowl. Cool for a few minutes, then stir in the whites of the scallions, egg, flour, and seasonings.
- Heat the skillet. Set a cast iron skillet over medium or medium-low heat. Once it’s hot, spray it with oil and add the potatoes.
- Cook the hash browns. Arrange the hash browns in an even layers and cook for 7 to 8 minutes, or until browned on the bottom. Transfer to a plate, spray the skillet with additional oil, then cook the other side of the hash browns until browned and crispy.
- Serve. Cut the hash browns into wedges and serve with the scallion greens.
Tips and Variations
- Make sure the pan starts out hot. This makes the difference between soggy hash browns and crispy. A hot skillet will immediately start browning the shredded potatoes and help them crisp up; if it’s not hot enough, they’ll absorb the oil instead.
- Use a cast iron skillet. This type of pan retains heat very well, making it perfect for cooking hash browns evenly and giving them that crispy exterior.
- Add some cheese. If you like your hash browns cheesy, sprinkle shredded cheese over the top after you flip them.
- Make them spicy. If you like a little kick in your breakfast, add some cayenne pepper or hot sauce to this hash browns recipe.
- Serve with toppings. These hash browns are delicious on their own, but you can also top them with avocado, salsa, or sour cream, or serve them with ketchup or hot sauce.
What to Serve With Hash Browns
- Eggs. Whether scrambled, fried, poached, or boiled, eggs are a classic pairing with hash browns. Try these High-Protein Scrambled Eggs with Cottage Cheese.
- Pancakes or waffles. The sweetness of pancakes and waffles contrasts nicely with the savory hash browns. Or go with these savory Summer Squash and Chive Pancakes.
- Avocado toast. I love this Avocado Toast Egg-in-a-Hole recipe!
- Breakfast meats. Add some protein to your morning with Bacon in the Oven.
Proper Storage
Refrigerate: Store leftover hash browns in an airtight container in the refrigerator for up to 4 days. (I don’t recommend freezing this recipe because recipes that involve fresh potatoes tend to get mealy after being frozen.)
Reheat: Warm leftover hash browns in a skillet over medium heat until warmed through. You can also reheat them in a microwave, but they will not be as crispy.
More Potato Recipes
Hash Browns Recipe
Ingredients
- 2 medium russet potatoes, skin on, 7 ounces each
- 3 medium scallions, green and white separated, finely chopped
- 1/4 cup all-purpose or gluten-free flour
- 1 large egg, beaten
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/8 teaspoon black pepper
- olive oil spray
Instructions
- Shred the potatoes in a food processor or with a box grater. Rinse shredded potatoes until water is clear, then drain and squeeze dry with a towel. Place shreds to a plate lined with 2 layers of paper towels. Cook in a microwave on high for 2 minutes.
- Transfer to a bowl, let it cool a few minutes then mix in the scallion whites, flour, egg, salt, garlic powder, onion powder, chili powder, paprika and black pepper until evenly distributed.
- Heat a cast iron skillet on medium to medium-low heat. When hot generously spray with oil, then add the potatoes in an even layer.
- Cook until nicely browned on the bottom, about 7 to 8 minutes. Slide onto a plate, spray the skillet again then place the other side into the skillet, cook until brown on the other side, about 7 to 8 minutes more. Garnish with scallion greens.
