If you’ve ever craved that perfect breakfast side with a golden, crunchy exterior and a tender, flavorful inside, this Homemade Crispy Hash Browns Recipe is exactly what you need. It’s incredibly satisfying to make hash browns from scratch, and once you master this recipe, you’ll never want to go back to the frozen kind. The balance of shredded russet potatoes, just a touch of finely chopped onion, and a simple batter helps you nail that classic crispy texture every time.

What makes this recipe really shine is how versatile it is—great for lazy weekend mornings, impressive brunches, or even a cozy dinner side. Trust me, once you try making hash browns like this at home, you’ll appreciate how easy and rewarding it is, plus you’ll love the control over seasoning and crispiness. Plus, no weird preservatives or mystery ingredients here—just simple, fresh goodness that fills your kitchen with that irresistible aroma.

Ingredients You’ll Need

The beauty of this Homemade Crispy Hash Browns Recipe is how straightforward the ingredients are—each one doing its part without fuss. When shopping, look for starchy russet potatoes, which crisp up better than waxy varieties, and make sure your onion is freshly chopped for just the right hint of sweetness and savoriness.

Russet potatoes: These are ideal because their high starch content crisps up beautifully while staying fluffy inside.
Onion: Finely chopped, it adds a subtle sweetness and depth of flavor without overpowering the potatoes.
All-purpose flour: Just a little helps bind everything together without making the hash browns heavy.
Large egg: Acts as a gentle binder to keep the hash browns intact during frying.
Oil for frying: I suggest a neutral oil with a high smoke point like canola or vegetable oil for perfect crispiness.
Salt and pepper: Simple seasoning that you can adjust to taste—don’t be shy with it!

Variations

I love tweaking this Homemade Crispy Hash Browns Recipe to match whatever mood I’m in or to highlight whatever’s in the pantry. Don’t be afraid to experiment and make this classic your own!

Cheesy hash browns: Add shredded cheddar or your favorite cheese in the mix before frying—I can’t resist the melty goodness.
Herby twist: Fresh herbs like chives or parsley stirred in at the end give a lovely fresh brightness.
Spicy kick: A pinch of smoked paprika or chili flakes wakes things up nicely without stealing the spotlight.
Vegan option: Skip the egg and use a tablespoon of flaxseed mixed with water as a binder instead.

How to Make Homemade Crispy Hash Browns Recipe

Step 1: Prep and Dry the Potatoes

Start by shredding your russet potatoes using a box grater or a food processor fitted with a shredder blade. Here’s a pro tip: Once shredded, rinse the potatoes in cold water to wash away excess starch—this step is key for getting those crispy edges. Then, squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth; wet potatoes just won’t crisp right.

Step 2: Mix Ingredients Gently

In a large bowl, combine the dried shredded potatoes, finely chopped onion, flour, beaten egg, and a generous pinch of salt and pepper. I like to mix everything just enough to bind without mashing the potatoes down—you want some texture, not a paste. This keeps your hash browns light and crispy.

Step 3: Fry with Care

Heat your oil over medium-high heat until shimmering but not smoking—around 350°F if you have a thermometer. Scoop spoonfuls or press small mounds of the potato mixture into your pan, flattening gently with a spatula. Don’t overcrowd the pan; give each piece space to crisp up. Cook for about 4–5 minutes on one side until golden and crispy, then flip and repeat. Patience is your friend here—flip too soon and you risk breaking your lovely crust.

Step 4: Drain and Season

Once perfectly golden on both sides, transfer your hash browns to a plate lined with paper towels to soak up excess oil. Immediately season with a little extra salt if you like—this sneaky sprinkle really helps enhance that freshly fried flavor.

How to Serve Homemade Crispy Hash Browns Recipe

Homemade Crispy Hash Browns Recipe - Recipe Image

Garnishes

I’m a garnish fiend when it comes to hash browns—you can keep it classic with a few sprigs of fresh parsley or go all out with some sour cream and chopped scallions. A dusting of smoked paprika adds a cozy color and smoky warmth that I adore.

Side Dishes

My go-to pairings for Homemade Crispy Hash Browns Recipe include sunny-side-up eggs, crispy bacon, or a simple fresh fruit salad to balance the richness. They’re also fantastic alongside a breakfast sandwich or a hearty omelet.

Creative Ways to Present

For brunch parties, I like to serve these hash browns stacked with layers of avocado, smoked salmon, and a dollop of crème fraîche—turning simple hash browns into an elegant appetizer. Or try mini hash brown “nests” to hold cheese and eggs for a fun twist that always impresses guests.

Make Ahead and Storage

Storing Leftovers

I usually let any leftovers cool completely before popping them in an airtight container in the fridge. They keep well for up to 3 days, making them perfect for quick breakfasts or snacks later in the week.

Freezing

If I’m prepping ahead, I flash freeze the cooked hash browns on a baking sheet, then transfer them to freezer bags. This way, they freeze individually and reheat evenly without clumping together. They keep great frozen for up to 2 months.

Reheating

To bring back that freshly fried crispiness on leftovers, I reheat them in a hot skillet with a drizzle of oil over medium heat instead of the microwave. This little extra effort really pays off in texture and flavor.

FAQs

Can I use other types of potatoes for this hash browns recipe?

While russet potatoes are best for that crispy, fluffy texture due to their high starch, you can use Yukon Golds or other varieties. Just note that waxier potatoes may produce a softer, less crispy result. If you try other potatoes, be sure to dry them very well before cooking.
Do I have to soak the shredded potatoes before cooking?

Yes, rinsing and soaking the shredded potatoes helps remove excess starch, which prevents the hash browns from becoming gummy. Even a quick rinse is enough, followed by thorough drying to ensure the crispiest result.
Can I make these hash browns ahead of time?

Absolutely! You can prepare them up to the frying stage, store in the refrigerator, and fry when ready. Cooked leftovers also reheat wonderfully when crisped again in a skillet.
What’s the secret to extra crispy hash browns?

Removing moisture from the potatoes is key—use cold water to rinse, then squeeze them dry completely. Also, using enough hot oil and not overcrowding the pan lets the edges get beautifully crisp.
Can I bake these hash browns instead of frying?

You can bake hash browns for a lighter version, but they won’t get quite as crisp as frying. To bake, spread them thin on a greased baking sheet and cook at 425°F (220°C) for about 20–25 minutes, flipping halfway through.

Final Thoughts

Honestly, this Homemade Crispy Hash Browns Recipe has become one of my favorite kitchen staples because it’s like bringing a bit of diner magic into my home. Once you try making your own, you’ll appreciate how satisfying and delicious freshly made hash browns can be, plus how little effort it takes. So go on, grab those potatoes, warm up your skillet, and treat yourself to a batch—you’ll be so glad you did!

Homemade Crispy Hash Browns Recipe

Print Recipe

★★★★★

4.9 from 149 reviews

This Homemade Crispy Hash Browns recipe is a simple and classic way to prepare golden, crunchy hash browns from scratch using shredded russet potatoes, finely chopped onion, flour, and egg. Perfectly seasoned and fried to a crisp, they make a delicious breakfast side or comfort food addition that can be enjoyed any time.

Author: Mary
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Breakfast, Side Dish
Method: Frying
Cuisine: American

Ingredients

Scale

Potatoes & Onion

2 medium russet potatoes, shredded
½ medium onion, finely chopped

Binding & Seasoning

¼ cup all-purpose flour
1 large egg
Salt and pepper to taste

For Frying

1 cup oil for frying, or as needed

Instructions

Prepare the Potatoes: Peel and shred the russet potatoes using a grater. Rinse the shredded potatoes under cold water to remove excess starch, then drain thoroughly and pat dry with a clean kitchen towel or paper towels to ensure they are as dry as possible.
Mix Ingredients: In a large bowl, combine the shredded potatoes, finely chopped onion, all-purpose flour, egg, salt, and pepper. Mix well until the ingredients are fully incorporated and the mixture holds together.
Heat the Oil: Pour oil into a large skillet over medium-high heat and allow it to heat until shimmering but not smoking. The oil should be hot enough to sizzle when a bit of mixture is added.
Form Hash Browns: Scoop spoonfuls of the potato mixture and shape them into flat patties, about 3 inches in diameter and ½ inch thick.
Fry the Hash Browns: Carefully place the patties into the hot oil, being careful not to overcrowd the skillet. Fry for about 3-4 minutes on each side or until each side is golden brown and crispy.
Drain and Serve: Remove the hash browns from the skillet and place them on a plate lined with paper towels to absorb excess oil. Serve hot, optionally seasoned with extra salt or your favorite condiments.

Notes

Drying the shredded potatoes thoroughly is key to achieving crispy hash browns.
You can adjust the thickness of the patties based on your preferred level of crispiness.
If you prefer, substitute oil with a high smoke point oil like canola or vegetable oil.
Leftover hash browns can be reheated in a skillet to restore crispiness.
To add flavor, consider mixing in herbs like parsley or spices such as paprika.

Keywords: hash browns, homemade, crispy, breakfast, fried potatoes, russet potatoes, easy breakfast