Homemade Hash Browns Recipe

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This homemade hash browns recipe is made with only four ingredients and is really simple to make!

Hash browns are a delicious addition to any breakfast. But if you’ve ever read the ingredient list on the pre-made ones in the freezer section at the store, you may be scratching your head a little. I mean, who needs all those extra ingredients? Hash browns are just potatoes, right?

This Homemade Hash Browns Recipe has been served on a white platter. A big stack of golden brown hash browns sits on a white plate, ready to eat.

Right! Hash browns SHOULD just be made of potatoes and a couple other simple ingredients. Not the laundry list you see on those ready-made ingredients lists. Yuck. And the best part is, they are super easy to make! Let me show you how.

HOW TO MAKE HOMEMADE HASH BROWNS CRISPY

Some people like their hash browns mushy, and some like them crispy. A good hash brown should be crispy on the outside and slightly soft on the inside. A good balance of the two textures. So how do you achieve this?

  1. Make sure you rinse your potatoes after grating them. This will wash off some of the starch. Starch in your potatoes makes them mushy, so rinse them well.
  2. Make sure you remove as much water from your potatoes as possible. Potatoes have a lot of water in them. Removing this will help them get crispy during cooking.
  3. If you really want to go the extra mile here, you can mix in an egg and some flour. But that becomes almost more like a Latke than a hash brown. It also adds a lot more calories, and since you’ll be cooking these in oil or butter, it’s probably best to avoid this unless you truly love them that way.

WHAT TO SERVE WITH HASH BROWNS

Hash browns are versatile lil’ buggers. They pair well with almost any breakfast food you care to serve them with. They go great with:

  • Cheese (especially cheddar)
  • Eggs
  • Savory sauces
  • Chili
  • Apple sauce
  • Sour cream
  • Breakfast meats

WHAT YOU’LL NEED TO MAKE THIS:

  • 4 medium potatoes
  • 1 tsp. salt
  • 1/4 tsp. ground black pepper
  • unsalted butter – as needed for cooking

LOW CARB HASH BROWNS

If you are trying to lower your carb intake, there is a simple switch you can make. White potatoes tend to be a bit hard on blood sugar because they convert to sugar so fast in the body. But that doesn’t mean you can’t have hash browns. If you love hash browns, but not the carbs, simply switch out the potatoes for jicama. And if you follower a low glycemic diet, you also have the option of using rutabagas.

HOW TO MAKE HOMEMADE HASH BROWNS

  1. Thoroughly rinse the potatoes and peel them.
  2. Use a box grater to grate.
  3. You can place the grated potatoes in a large bowl filled with water to prevent the grated potatoes discoloring, additionally this will serve to “rinse” the potatoes and remove excess starch. Continue to peel and grate all of the potatoes.
  4. Once finished drain into a colander. Rinse the bowl you used and set aside.
  5. Place a clean kitchen towel on your counter and into add a couple handfuls of the drained potatoes. Bring up all ends of the towels, over the sink, twist the towel to squeeze out all of the excess moisture from potatoes. After doing so place the potatoes into the mixing bowl and repeat the process until all of the potatoes have been rung out on the kitchen towel.
  6. Next sprinkle in the salt and the ground black pepper and mix until well combined. Let it sit for about 5 minutes to help release even more liquid from the potatoes as well as allow the seasoning to stick to the potatoes better. You’ll notice liquid releasing, as it begins to you can bunch up the potatoes into one corner to separate them.
  7. In a large frying pan, over medium heat, melt 1 Tablespoon of butter. Use a spoon or your hand to scoop about a handful of the seasoned potatoes into the pan. Use a spatula to help the potatoes take on a round shape and be as an even thickness as possible. Repeat but don’t over crowd the pan, you need to have enough room to gently flip over the hash browns.
  8. Cook for 5 minutes then flip over, you’ll know they’re ready to flip because the edges turn a golden brown and the potatoes turn a lighter white. Cook for another 5 minutes then place on a serving plate and repeat until all of the grated potatoes have been used.
  9. Serve as desired!
  10. NOTES & TIPS: Either Russet or New Potatoes may be used, the recipe has been tested with both types of potatoes. While the Russet are starchier and tend to bind together a bit easier, the New Potato variety works just as great but is less starchy option.
  11. Some people also like to mix in flour and egg into the grated and seasoned potatoes to help them bind together better but also it helps make them a bit crispy.

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Copyright Information For The Gracious Pantry

HOMEMADE HASH BROWNS RECIPE:

Clean Eating Hash Browns

Homemade Hash Browns Recipe

Hash browns are one of the easiest foods anyone can learn to make. You really only need 4 simple ingredients!
5 from 5 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 8 hash browns
Calories: 66kcal
Author: The Gracious Pantry

Equipment

  • Skillet
  • Spatula
  • Tea towel or cheesecloth

Ingredients

  • 4 medium potatoes (or 2 large potatoes)
  • 1 tsp. salt
  • 1/4 tsp. ground black pepper (or to taste)
  • unsalted butter as needed to cook the potatoes (oil works too)

Instructions

  • Thoroughly rinse the potatoes and peel them.
    Step 1 is to wash and peel your potatoes in this homemade hash browns recipe.
  • Use a box grater to grate.
    Step 2 is to grate the potatoes.
  • You can place the grated potatoes in a large bowl filled with water to prevent the grated potatoes discoloring, additionally this will serve to “rinse” the potatoes and remove excess starch. Continue to peel and grate all of the potatoes.
    Place the grated potatoes in a bowl of water to help remove starch.
  • Once finished drain into a colander. Rinse the bowl you used and set aside.
    Rinse and drain the potatoes.
  • Place a clean kitchen towel on your counter and into add a couple handfuls of the drained potatoes. Bring up all ends of the towels, over the sink, twist the towel to squeeze out all of the excess moisture from potatoes. After doing so place the potatoes into the mixing bowl and repeat the process until all of the potatoes have been rung out on the kitchen towel.
    Wring out the potatoes in a tea towel or cheesecloth to remove as much water as possible.
  • Next sprinkle in the salt and the ground black pepper and mix until well combined. Let it sit for about 5 minutes to help release even more liquid from the potatoes as well as allow the seasoning to stick to the potatoes better. You’ll notice liquid releasing, as it begins to you can bunch up the potatoes into one corner to separate them.
    Put the potatoes in a mixing bowl and mix in your seasoning.
  • In a large frying pan, over medium heat, melt 1 Tablespoon of butter. Use a spoon or your hand to scoop about a handful of the seasoned potatoes into the pan. Use a spatula to help the potatoes take on a round shape and be as an even thickness as possible. Repeat but don’t over crowd the pan, you need to have enough room to gently flip over the hash browns.
    Make small potato patties and place them in your pan with butter for cooking.
  • Cook for 5 minutes then flip over, you’ll know they’re ready to flip because the edges turn a golden brown and the potatoes turn a lighter white. Cook for another 5 minutes then place on a serving plate and repeat until all of the grated potatoes have been used.
    Flip when browned on one side and continue cooking until finished.
  • Serve as desired! 
    Served homemade hash browns recipe.

NOTES & TIPS:

  • Either Russet or New Potatoes may be used, the recipe has been tested with both types of potatoes. While the Russet are starchier and tend to bind together a bit easier, the New Potato variety works just as great but is less starchy option.
  • Some people also like to mix in flour and egg into the grated and seasoned potatoes to help them bind together better but also it helps make them a bit crispy. 

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible. Note that this data does not include the butter used for cooking.

Nutrition

Serving: 1hash brown | Calories: 66kcal | Carbohydrates: 15g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 244mg | Potassium: 358mg | Fiber: 2g | Sugar: 1g | Vitamin C: 17mg | Calcium: 10mg | Iron: 1mg

This recipe from the Gracious Pantry® archives, originally posted 7/26/10. Recipe has been changed for updating.

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17 Comments

  1. What an interesting idea! I love jicama but I’ve always thought of it as sweet.. have to admit I’m having a hard time imagining it as a substitute for potatoes. I’ve got to try this one!

    1. The Gracious Pantry says:

      Marnie – There is a definite difference. But it’s very tasty. Hope you enjoy it!

  2. Hi Tiffany, what a creative idea. I love jicama, however I am a little confused on why you couldn’t have real hash browns while eating clean. Aren’t potatoes a clean food, especially if they are paired with a good oil? I’ve par baked a potato, shredded it and cooked in a little bit of light olive oil, the only thing I have to steer clear of is the ketchup.
    Wonderful site, keep up the great work.

    1. The Gracious Pantry says:

      Melissa – Yes, you could consider a potato clean food. However, potatoes are super high in natural sugars. Anything deeper than 1/4 inch below the skin is almost pure sugar. So many clean eaters avoid them by substituting yams or sweet potatoes. White potatoes have a big impact on blood sugar as well. Far more than a sweet potato or yam. But yes, technically, potatoes are clean. So I suppose it’s a personal choice.

  3. 5 stars
    All I have to say is “THANK YOU!” from my husband and myself. We really enjoyed these. He and I are both “meat and potatoes” people. Though we have been eating clean, I would have never discovered this wonderful little nugget called a jicama without this post! You are wonderful!

    1. The Gracious Pantry says:

      Jaclyn – Thank you so much! I’m so happy you enjoyed the recipe! Take care.

  4. Can anybody tell me if this really taste as good? I love hashbrowns…I just need to know before i bother going to the store to try this. I’m drawn by the facts you gave about sugar though since I’m diabetic.

    1. The Gracious Pantry says:

      Michelle – Tastes good to me! Anybody else?

  5. Hi there! Out of curiosity, I don’t understand why you don’t use potatoes for this. By comparing their nutritional information side-by-side on nutritiondata.com I honestly didn’t see a big difference. And you even have potatoes in other places on your site. Help? lol

  6. graciouspantry says:

    Emily – My pleasure!

  7. I have never heard that potatoes are not ‘clean.’ Seems silly to me. My family and I will definitely continue eating them as long as they are organic!

    1. The Gracious Pantry says:

      Lindsey – It’s not that they aren’t clean, because technically they are. It’s just that the starch is so high in sugar content that many clean eaters avoid them.

  8. 5 stars
    Tks for sharing this wonderful recipe , its family new favorite now

    1. The Gracious Pantry says:

      Leegoh – Fantastic! So happy you like it! 😀

  9. 5 stars
    Perfect shelter at home recipe! In the South, Waffle House is the hash brown expert, so a clean version is appreciated. Many people can please their family one and all with this recipe, and it’s so versatile.
    Tiffany, I purchased ghee for the first time. Is it a clean food?

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