These homemade hash browns are easy-to-make, super tasty, and can be cooked until soft and tender, or nice and crispy! Pair them with any of your favorite breakfast items for a complete and well-rounded meal. This classic potato side dish is just as easy to make from scratch as any store-bought hash browns!

Homemade Hash Browns Recipe

Those fantastic breakfasts that I used to enjoy at my Grandma’s beautiful family home were frequently served with these homemade hash browns.

There’s a reason the potato is such a popular side dish, and that’s because it is as delicious as it is extremely versatile! These hashbrowns are so super easy to make you will never buy store-bought again!

🥘 Homemade Hash Browns Ingredients

These tasty hashbrowns only use a handful of ingredients! I prefer russet potatoes, but you can use your favorite variety!

  • Russet Potatoes - 4 medium-sized russet potatoes. Red or yellow potatoes are great for this recipe too.Olive Oil - ¼ cup of extra virgin olive oil, or any vegetable oil to fry with.Salt & Pepper - ½ teaspoon each of both salt and pepper.Chives (optional) - ½ teaspoon of fresh or dried chives, if desired.Sharp Cheddar (optional) - ½ cup of shredded cheddar cheese if you want some cheesy hashbrowns!

Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!

🔪 How To Make Homemade Hash Browns

This simple recipe starts with raw russet potatoes to make crispy breakfast hash browns. All you’re going to need to get started is a

For four to six servings, grate up four russet potatoes (or more for small potatoes including red potatoes) and you can easily use more or fewer potatoes depending on how many people you are serving.

  • Prepare potatoes. Peel and grate your 4 fresh, raw, russet potatoes.Soak the potatoes. Then, place the grated potatoes in a medium-sized mixing bowl filled with cold water and let them soak for 15 minutes. Dry the potatoes. Once all of your potatoes have soaked, squeeze the excess liquid from the grated potatoes and place them onto paper towels. Continue until you have squeezed the water and starch from all of your grated potatoes. Pat potatoes. Pat the grated potatoes dry before frying them.Preheat. Preheat a large frying pan or skillet with ¼ cup of olive oil to medium-high heat. The oil should begin to shimmer when heated fully. Portion. Portion hash browns into serving-size patties (if desired) or place into an oiled, heated frying pan. Season. Add ½ teaspoon each of salt, pepper, and dried chives for seasoning.Cook. Cover and cook for 5 minutes.Flip. Remove the lid and flip the hash browns over. They should be nicely cooked and golden brown. Add cheese. Top with the optional ½ cup of shredded cheese, if desired, and cook uncovered for approximately 5-7 minutes. Your potatoes should be nice and crispy.Serve. Remove from heat, serve and enjoy!

These tasty potatoes pair well with any breakfast items! For a well-rounded meal, pair them with some waffles and scrambled eggs! Enjoy!

Add seasoning to the grated potatoes. Step 7.

💭 Angela’s Tips & Recipe Notes

  • When making hash browns from scratch, rinse and squeeze the water and starch from your shredded potatoes. By removing the starch you will end up with cafe-style crispy hash brown potatoes!Be sure to allow the oil to get hot! Don’t add the potatoes before the oil is fully heated, as otherwise, they will just absorb the cooking oil.Cover and let the spuds cook, undisturbed, for 5 minutes.Split the hash browns (if in a single layer and not patties) into manageable sizes for flipping.

🥡 Storing & Reheating

To store any leftover hashbrowns, keep them in an airtight container in the fridge for up to 4 days.

Reheating Homemade Hash Browns

You can reheat these hashbrowns on the stovetop over medium heat until heated all the way through.

Should I Soak Potatoes For Hashbrowns? Yes! When making homemade hashbrowns, soaking the potatoes is a necessary step. It helps to release the starch and ensures that they cook evenly. Can You Shred Potatoes Ahead Of Time For Hashbrowns? Yep! You can prep the potatoes up to 3 days in advance. Go ahead and shred them and then submerge them completely in water. Cover and store them in the fridge. When ready, continue the recipe. What Potatoes Are Good For Hashbrowns? For crispy hashbrowns, choose a starchy potato like Russets. For hashbrowns that stick together, you can use Yukon Golds.

🍳 Awesome Breakfast Ideas

  • Leftover Prime Rib Hash - This prime rib hash is a fantastic way to use up any leftover prime rib!Hash Brown Egg Cups - These single-serving cups are the perfect all-in-one breakfast!Breakfast Sandwiches - These tasty sandwiches can be customized to suit your preferences!Blueberry Pancakes - For a sweeter breakfast option, try out these homemade blueberry pancakes!California Omelet - A California omelet is loaded with bacon, avocado, cheese, tomatoes, and black olives!Chocolate Frosted Baked Donuts - These baked donuts are a great way to start the day!

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

📋 Recipe

Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 8 reviews

Homemade Hash Browns

These homemade hash browns are easy-to-make, super tasty, and can be cooked until soft and tender, or nice and crispy! Pair them with any of your favorite breakfast items for a complete and well-rounded meal. This classic potato side dish is just as easy to make from scratch as any store-bought hash browns!

Author | Angela

Servings: 4 servings Calories: 345kcal Prep 10 minutes Cooking 10 minutes Total Time 20 minutes

Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3x▢ 4 medium russet potatoes (or potato of your choice)▢ ¼ cup olive oil (or any vegetable oil)▢ ½ teaspoon each, salt & pepper ( or to taste)▢ ½ teaspoon fresh or dried chives (optional)▢ ½ cup sharp cheddar (optional - grated)

InstructionsPeel and grate your fresh, raw, russet potatoes and place the grated potatoes in a medium-sized mixing bowl filled halfway with cold water. Once all of the potatoes are grated, squeeze the excess liquid and starch from the grated potatoes and place them onto paper towels. Continue until you have squeezed the water and starch from all of your grated potatoes. 4 medium russet potatoes Pat the grated potatoes dry before frying them.Preheat a large frying pan or skillet with the olive oil to medium to medium-high heat. The oil should begin to shimmer when heated fully. Portion hash browns into serving size patties (if desired) or place into an oiled, heated frying pan. Add the salt, pepper, and dried chives for seasoning.¼ cup olive oil, ½ teaspoon each, salt & pepper, ½ teaspoon fresh or dried chives Cover and cook for 5 minutes.Remove the lid and flip hash browns over. They should be nicely cooked and golden brown. Top with the optional cheese, if desired, and cook uncovered for approximately 5-7minutes. Your potatoes should be nice and crispy. ½ cup sharp cheddar Equipment You May NeedGrater SetSkilletMixing Bowl Video Notes When making hash browns from scratch, rinse and squeeze the water and starch from your shredded potatoes. By removing the starch you will end up with cafe-style crispy hash brown potatoes! Be sure to allow the oil to get hot! Don’t add the potatoes before the oil is fully heated, as otherwise, they will just absorb the cooking oil. Cover and let the spuds cook, undisturbed, for 5 minutes. Split the hash browns (if in a single layer and not patties) into manageable sizes for flipping.

NutritionCalories: 345kcal (17%) | Carbohydrates: 39g (13%) | Protein: 8g (16%) | Fat: 18g (28%) | Saturated Fat: 5g (31%) | Cholesterol: 15mg (5%) | Sodium: 389mg (17%) | Potassium: 902mg (26%) | Fiber: 3g (13%) | Sugar: 1g (1%) | Vitamin A: 142IU (3%) | Vitamin C: 12mg (15%) | Calcium: 130mg (13%) | Iron: 2mg (11%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! breakfast potatoes, from scratch, hash browns, homemade hash browns, potato side dishes, potatoes, skillet potatoes Course Breakfast Recipes, Brunch RecipesCuisine American

Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/

Yes! When making homemade hashbrowns, soaking the potatoes is a necessary step. It helps to release the starch and ensures that they cook evenly.

Can You Shred Potatoes Ahead Of Time For Hashbrowns? Yep! You can prep the potatoes up to 3 days in advance. Go ahead and shred them and then submerge them completely in water. Cover and store them in the fridge. When ready, continue the recipe.

What Potatoes Are Good For Hashbrowns? For crispy hashbrowns, choose a starchy potato like Russets. For hashbrowns that stick together, you can use Yukon Golds.

Yep! You can prep the potatoes up to 3 days in advance. Go ahead and shred them and then submerge them completely in water. Cover and store them in the fridge. When ready, continue the recipe.

For crispy hashbrowns, choose a starchy potato like Russets. For hashbrowns that stick together, you can use Yukon Golds.

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!

Love This Recipe?Click On A Star To Rate It!

5 from 8 reviews

Homemade Hash Browns

Author | Angela

Servings: 4 servings

Calories: 345kcal

Prep 10 minutes

Cooking 10 minutes

Total Time 20 minutes

Ingredients US CustomaryMetric1x2x3x▢ 4 medium russet potatoes (or potato of your choice)▢ ¼ cup olive oil (or any vegetable oil)▢ ½ teaspoon each, salt & pepper ( or to taste)▢ ½ teaspoon fresh or dried chives (optional)▢ ½ cup sharp cheddar (optional - grated)

InstructionsPeel and grate your fresh, raw, russet potatoes and place the grated potatoes in a medium-sized mixing bowl filled halfway with cold water. Once all of the potatoes are grated, squeeze the excess liquid and starch from the grated potatoes and place them onto paper towels. Continue until you have squeezed the water and starch from all of your grated potatoes. 4 medium russet potatoes Pat the grated potatoes dry before frying them.Preheat a large frying pan or skillet with the olive oil to medium to medium-high heat. The oil should begin to shimmer when heated fully. Portion hash browns into serving size patties (if desired) or place into an oiled, heated frying pan. Add the salt, pepper, and dried chives for seasoning.¼ cup olive oil, ½ teaspoon each, salt & pepper, ½ teaspoon fresh or dried chives Cover and cook for 5 minutes.Remove the lid and flip hash browns over. They should be nicely cooked and golden brown. Top with the optional cheese, if desired, and cook uncovered for approximately 5-7minutes. Your potatoes should be nice and crispy. ½ cup sharp cheddar

Equipment You May NeedGrater SetSkilletMixing Bowl

Video

Notes When making hash browns from scratch, rinse and squeeze the water and starch from your shredded potatoes. By removing the starch you will end up with cafe-style crispy hash brown potatoes! Be sure to allow the oil to get hot! Don’t add the potatoes before the oil is fully heated, as otherwise, they will just absorb the cooking oil. Cover and let the spuds cook, undisturbed, for 5 minutes. Split the hash browns (if in a single layer and not patties) into manageable sizes for flipping.

Nutrition

Calories: 345kcal (17%) | Carbohydrates: 39g (13%) | Protein: 8g (16%) | Fat: 18g (28%) | Saturated Fat: 5g (31%) | Cholesterol: 15mg (5%) | Sodium: 389mg (17%) | Potassium: 902mg (26%) | Fiber: 3g (13%) | Sugar: 1g (1%) | Vitamin A: 142IU (3%) | Vitamin C: 12mg (15%) | Calcium: 130mg (13%) | Iron: 2mg (11%)

Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!

Course Breakfast Recipes, Brunch RecipesCuisine American

US CustomaryMetric