Nothing starts the day off better than a full breakfast!
This recipe for homemade shredded hash browns is made with simple ingredients like grated potatoes, seasonings, and some eggs to bind it together.
This basic recipe will be a go-to, it is so easy to prepare, and the potatoes come out perfect every time!
Homemade Hash Browns
- These little hashbrown patties use ingredients you likely have on hand.
- Panfrying makes these extra crisp while finishing in the oven ensures perfect potatoes every time!
- As these are finished in the oven, it’s a great way to make hashbrowns for a crowd.
- They can be made ahead of time and they reheat well.
- Freeze them for quick breakfasts throughout the week.
Ingredients in Shredded Hashbrowns
Shredded potatoes, egg, and some seasonings are all you need to make homemade hashbrowns. The eggs help the patties hold together, without it we find they don’t hold together as well. You can skip it if you’d prefer.
The best potatoes for hashbrowns are starchy potatoes like Russets, baking potatoes, or Idaho potatoes (avoid waxy potatoes). They have low moisture content, so they’re great for hashbrowns (and mashed potatoes too)! I prefer to peel them, but you can skip that step if time is short.
Variations
Mix-ins: Crumbled sausage, shredded onion, cubes of ham, bacon pieces, avocados, diced bell peppers, jalapenos, or green chiles.
Toppings: Hashbrowns become the main dish when toppings are added! Try some sour cream, shredded cheese, salsa, guacamole, or ketchup!
How to Make Homemade Hashbrowns
In the recipe below, we panfry to crisp the outside and then finish the hashbrowns in the oven. This gives a crispy exterior with a tender potato center. We use this method with sweet potato hashbrowns as well.
- Grate potatoes with a cheese grater. Rinse and soak for 5 minutes (per the recipe below).
- Drain, squeeze dry, and toss with egg/seasoning.
- Scoop portions of potatoes into a heated pan (cast iron is best!) and flatten with a spatula. Brown each side and then bake in the oven until the potatoes are tender throughout.
Serve with a slice of homemade quiche or a plate of freshly scrambled eggs or crispy oven bacon! Or replace the English muffin in eggs benedict with hashbrowns.
Tips for Crispy Hashbrowns
- Soak and squeeze well. Soaking the hashbrowns removes excess starch keeping the potatoes fluffy as they cook.
- When squeezing the water out of the hashbrowns, place a paper towel over the drained potatoes and press down or place the potatoes in a tea towel and twist to squeeze out the water (rinse the kitchen towel well, potatoes can stain the towel).
- An egg is optional, but we find the potatoes hold together best this way.
If bacon is on the menu, cook the hashbrowns in the leftover grease for more flavor!
Storing Leftovers
Keep leftover hashbrowns in a covered container in the refrigerator for up to 3 days. Reheat them in an air fryer or under the broiler until they are crisp again. Add leftover hashbrowns to a can of soup for a quick and hearty meal.
Freeze cooked portions that are cooled in separate zippered bags with the date labeled on the outside for up to 4 weeks. For best results for reheating frozen hashbrowns, use the air fryer.
More Breakfast Potatoes
Did you enjoy these Homemade Hashbrowns? Be sure to leave us a rating and comment below!
Homemade Shredded Hashbrowns
Ingredients
- 3 medium russet potatoes peeled
- 2 eggs
- 1 teaspoon garlic powder
- salt and pepper to taste
- 2 tablespoons vegetable oil
Instructions
- Preheat oven to 350°F.
- Shred potatoes using the large side of a box grater.
- Rinse potatoes in a strainer. Place in a large bowl of cold water and let sit for 5 minutes. Drain very well and squeeze potatoes dry.
- Combine eggs, potatoes, and seasonings together in a medium bowl.
- Heat vegetable oil over medium-high heat in a large skillet. Scoop ¼ cup mounds of potato mixture into the pan and flatten slightly with the back of a spoon.
- Cook each side until golden brown, about 4-5 minutes per side. Place browned hashbrowns on a baking sheet and cook an additional 10-15 minutes or until tender.
Notes
- Soak and squeeze well. Soaking the hashbrowns removes excess starch keeping the potatoes fluffy as they cook.
- When squeezing the water out of the hashbrowns, place the potatoes in a tea towel and twist to squeeze out the water (rinse the kitchen towel well, potatoes can stain the towel).
- An egg is optional but we find the potatoes hold together best this way.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast, Side Dish
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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This is great. Added a tsp of cornstarch and is really crispy
Flour shows in the picture of the ingredients but I don’t see it in the list of ingredients. Is flour used and if so, what is the measurement?
Hi Jeannette, this is an optional ingredient and can help if you are finding issues with them binding. In this case I would add 1 tablespoon of flour. I hope this helps!
These look amazing. Can frozen shredded hash browns be substituted?
Hi Linda, I have never tried this recipe with frozen hashbrowns but it should work. I would defrost them before adding them to the recipe to avoid the hashbrown mixture from being too soggy with the extra moisture. You will have to let us know how they turn out!
Very easy, taste great. Sooo much better than supermarket frozen hash browns.
I’m so glad you enjoyed this recipe Vivian!
Not all that great, will try again because I don’t like to fail. Found them to be more like a potato pancake than hashbrowns, that or I will try frozen. Disappointed.
Thanks for trying this recipe, Lee. I am sorry it didn’t turn out as expected. Hopefully, you had better luck the second time around.
Can I use frozen hashbrowns?
Hi Debra, I have never tried this recipe with frozen hashbrowns but it should work. I would defrost them before adding them to the recipe to avoid the hashbrown mixture from being too soggy with the extra moisture. You will have to let us know how they turn out!
What kind of pan are you using in the picture? I am in need of some new cookware.
Hi Ashley, check out our Kitchen Favorites for links to all our favorite items including the cookware we love!
What’s the oven for?
In Step 5, we place browned hashbrowns on a baking sheet and cook (in the oven) an additional 10-15 minutes or until tender.
Have you tried freezing these?
Hi Tasia, yes they freeze great for a quick weekday breakfast!
This is easy and delicious. I added Mrs. Dash garlic herb and some minced onion. OMG! I No leftovers!
Very easy, can add spices goes well with Indian dishes
Thank you, Holly!
My Mom taught me to always add onion to hashbrowns before frying. I still do!
That is so fun, Debra! Thanks for sharing.
Love them all
So glad you are enjoyed them, Frances!
Hi Holly! Finally I found a recipe to make hash browns! I had almost given up on making them until I found your recipe. Followed it exactly as written. This is a keeper. I have used many of your recipes and they all have been great! Thank you for your time in sharing all of your recipes! Your site is visited often by me!!!
So happy this recipe worked for you, Konnie! Glad we could help ❤️
These hashbrowns come out perfect every time. Crispy on the outside and creamy on the inside. We tried red potatoes, but they weren’t as good.
Glad to hear you enjoyed the recipe!