Homemade Hash Browns Recipe
This post may contain affiliate links. If you make a purchase through links on this site, I may earn a commission.
Read my Privacy Policy.
This homemade hash browns recipe is made with only four ingredients and is really simple to make. They are crunchy on the outside and soft on the inside, just the way a hash brown should be.
Hash browns are an easy breakfast addition. 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?

Right! Hash browns SHOULD just be made of potatoes and a couple of 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?
- 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.
- 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.
- 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
- Scallions
- Gravy
- Fresh thyme
- Parmesan
- Avocado
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 swap out the potatoes for jicama. And if you follow a low-glycemic diet, you also have the option of using rutabagas.
Best Potatoes For Hash Browns
There are two good options for making hash browns.
- Russett potatoes
- Yukon Gold potatoes
Additional Toppings
If you want to add something more to your hashbrowns, serve them with any of the following on top:
- Ketchup
- Cheddar cheese
- Green onions
- Tomatoes
- Caramelized onions
About The Ingredients
Potatoes – Russet potatoes work best. See recipe notes below.
Salt – I use pink Himalayan salt, but use whatever you normally cook with.
Ground black pepper – If you have the option, grind it fresh from peppercorns.
Unsalted butter – as needed for cooking
How To Make Homemade Hash Browns

Thoroughly rinse the potatoes and peel them.

Use a box grater to grate.

You can place the grated potatoes in a large bowl filled with water to prevent them from discoloring. Additionally, this will serve to “rinse” the potatoes and remove excess starch. Continue to peel and grate all of the potatoes.

Once finished, drain into a colander. Rinse the bowl you used and set aside.

Place a clean kitchen towel on your counter and add a couple of handfuls of the drained potatoes. Bring up all ends of the towels, over the sink, and twist the towel to squeeze out all of the excess moisture from the 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.

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, and as it begins to, you can bunch up the potatoes into one corner to separate them.

Melt 1 tablespoon of butter in a large frying pan over medium heat. 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 even in thickness as possible. Repeat, but don’t overcrowd the pan. You need to have enough room to gently flip over the hash browns.

Cook for 5 minutes, then flip over. You’ll know they’re ready to flip because the edges turn golden brown, and the potatoes turn lighter white. Cook for another 5 minutes, then place on a serving plate and repeat until all of the grated potatoes have been used.

Serve as desired!
Recipe Notes
- Either Russet or New Potatoes may be used. The recipe has been tested with both types of potatoes. While the Russet is starchier and tends to bind together a bit easier, the New Potato variety works just as great but is a less starchy option.
- Some people also like to mix flour and egg into the grated and seasoned potatoes to help them bind together better and make them a bit crispy.
SUBSCRIBE:
Remember to subscribe to my free Gracious Pantry Newsletter to receive all my latest recipes in your inbox! Click here to sign up!
More Healthy Potato Recipes


Homemade Hash Browns Recipe
Equipment
- Skillet
- Spatula
- Tea towel or cheesecloth
Ingredients
- 4 medium potatoes (or 2 large potatoes)
- 1 tsp. salt
- ¼ 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.
- Use a box grater to grate.
- You can place the grated potatoes in a large bowl filled with water to prevent the grated potatoes from discoloring, additionally, this will serve to “rinse” the potatoes and remove excess starch. Continue to peel and grate all of the potatoes.
- Once finished strain in a colander. Rinse the bowl you used and set aside.
- Place a clean kitchen towel on your counter and add a couple of handfuls of the drained potatoes. Bring up all ends of the towels, over the sink, and twist the towel to squeeze out all of the excess moisture from the 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.
- 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.
- 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 even in thickness as possible. Repeat but don’t overcrowd the pan, you need to have enough room to gently flip over the hash browns.
- 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.
- Serve as desired!
NOTES & TIPS:
- Either Russet or New Potatoes may be used, the recipe has been tested with both types of potatoes. While the Russet is starchier and tends to bind together a bit easier, the New Potato variety works just as great but is a less starchy option.
- Some people also like to mix 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
Nutrition
This recipe from the Gracious Pantry® archives, originally posted 7/26/10. Recipe has been changed for updating.
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!
Marnie – There is a definite difference. But it’s very tasty. Hope you enjoy it!
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.
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.
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!
Jaclyn – Thank you so much! I’m so happy you enjoyed the recipe! Take care.
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.
Michelle – Tastes good to me! Anybody else?
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
Emily – There is a big difference in comparison. Check these two links:
Potatoes: http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2547/2
Jicama: http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2727/2
Emily – My pleasure!
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!
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.
Tks for sharing this wonderful recipe , its family new favorite now
Leegoh – Fantastic! So happy you like it! 😀
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?
Phoebe – Yes! Hash browns are great comfort food! 🙂 And yes, ghee is clean. Enjoy!