Hash browns are a classic breakfast delight that everyone loves. Whether you’re enjoying them on a lazy Sunday morning or whipping them up for a quick weekday breakfast, homemade hash browns bring a delicious, golden crunch to your plate. This article will guide you through a foolproof homemade hash browns recipe, sprinkled with tips and tricks to ensure your hash browns are always crispy and delicious. Ready to get started?
Table of Contents
Why Homemade Hash Browns?
Freshness Matters
Nothing beats the taste of freshly made hash browns. When you make them at home, you control the ingredients and avoid the preservatives and additives found in store-bought versions. Plus, the smell of frying potatoes wafting through your kitchen is just unbeatable!
Customizable to Your Taste
Want them extra crispy? Or maybe you prefer a softer texture? Making hash browns at home means you can tweak the recipe to suit your preferences. Add some onions, cheese, or even a bit of bacon for a personalized touch.
Economical and Easy
With just a few simple ingredients, you can make a large batch of hash browns at a fraction of the cost of eating out. It’s a great way to use up those extra potatoes lying around your pantry.
Homemade Hash Browns
Equipment
- Box grater or food processor
- Large skillet (preferably cast iron or non-stick)
- Spatula
- Colander
- Mixing Bowl
- Clean kitchen towel or paper towels
Ingredients
- 4 large russet potatoes peeled
- 1 small onion grated (optional)
- 2-3 tablespoons vegetable oil or butter
- Salt and pepper to taste
- Optional: garlic powder or paprika for extra flavor
Instructions
- Peel and grate potatoes using a box grater or food processor. Place in a bowl of cold water to remove starch. Soak for 5 minutes.
- Drain potatoes in a colander. Spread on a clean kitchen towel or paper towels and pat very dry. Removing moisture is key for crispiness.
- Transfer potatoes to a dry bowl. Add grated onion (if using), salt, pepper, and optional seasonings. Mix well.
- Heat oil or butter in a large skillet over medium-high heat. Add potatoes, pressing into an even layer. Cook undisturbed for 5-7 minutes until golden.
- Flip with a wide spatula (in sections if needed). Press down and cook another 5-7 minutes until crispy and browned on both sides.
- Transfer to a plate lined with paper towels to drain excess oil. Serve hot with eggs, toast, or your favorite breakfast main.
Notes
- Calories: 190
- Fat: 9g
- Carbs: 25g
- Protein: 2g
- Fiber: 2g
- Sodium: 220mg
Ingredients for Homemade Hash Browns
To make the perfect homemade hash browns, you’ll need:
- 4 large russet potatoes
- 1 small onion (optional)
- 2-3 tablespoons of vegetable oil or butter
- Salt and pepper to taste
Step-by-Step Instructions
Prepping the Potatoes
First things first, you gotta prep those potatoes! Peel the potatoes and grate them using a box grater or a food processor with a grating attachment. Once grated, place the potatoes in a large bowl of cold water. This helps to remove the excess starch, which is key for achieving that perfect crispy texture.
Draining and Drying
After soaking the potatoes for about 5 minutes, drain them in a colander. To get rid of as much moisture as possible, spread the potatoes on a clean kitchen towel or paper towels and pat them dry. This step is crucial, soggy potatoes won’t crisp up properly.
Seasoning and Optional Additions
Transfer the dried potatoes to a large bowl. If you’re adding onions, grate them and mix them in. Season generously with salt and pepper. Feel free to get creative here, a bit of garlic powder or paprika can add a nice kick.
Cooking the Hash Browns
Heat the oil or butter in a large skillet over medium-high heat. Once hot, add the potatoes, pressing them down into an even layer. Let them cook undisturbed for about 5-7 minutes, or until the bottom is golden brown and crispy.
Flipping and Finishing
Carefully flip the potatoes using a spatula. If the hash browns break apart, don’t worry, just press them back down. Cook for another 5-7 minutes on the other side until both sides are golden and crispy.
Serving Your Hash Browns
Once done, transfer the hash browns to a plate lined with paper towels to absorb any excess oil. Serve hot with your favorite breakfast sides – eggs, toast, crustless quiche or alongside you name it!
Choosing the Best Potatoes for Hash Browns
- Starchy Potatoes (e.g., Russets, Idahoes): These potatoes are ideal for crispiness but can fall apart due to their high starch content.
- Waxy Potatoes (e.g., New Potatoes, Yukon Golds, Red Potatoes): These potatoes hold together better but don’t crisp up as nicely as starchy potatoes. Mixing both types can offer a balance between crispiness and structure.
Tips for Perfect Hash Browns
- Use Russet Potatoes: They have the right amount of starch to ensure a crispy exterior and soft interior.
- Dry Thoroughly: Moisture is the enemy of crispiness. Make sure your potatoes are as dry as possible before cooking.
- Don’t Overcrowd the Pan: Cook in batches if necessary. Overcrowding the pan lowers the temperature and leads to soggy hash browns.
Tips for Extra Crispy Hash Browns
- Oil Temperature: Ensure the oil is hot enough before adding the hash browns. A drop of water should sizzle upon contact with the oil.
- Thin Patties: Forming thinner patties allows for even cooking and maximum crispiness.
- Avoid Crowding: Fry the hash browns in batches to prevent overcrowding the skillet, which can cause steaming instead of frying.
Common Mistakes to Avoid
- Skipping the Soak: Not soaking the potatoes can result in clumpy hash browns that don’t crisp up well.
- Flipping Too Soon: Let the potatoes cook undisturbed for several minutes to form a crispy crust before flipping.
- Using Too Little Oil: A generous amount of oil is necessary to achieve that golden-brown crust.
FAQs
Should you soak potatoes before making hash browns?
Yes, soaking potatoes before making hash browns is recommended. Soaking helps to remove excess starch, which can prevent the hash browns from sticking together and getting crispy .
What is the trick to cooking hash browns?
Remove Excess Starch: Rinse shredded potatoes with cold water and soak them for at least an hour to remove excess starch. This helps achieve a crispier texture .
Dry Thoroughly: After soaking, dry the potatoes well using a clean kitchen towel or paper towels. Excess moisture can prevent the hash browns from getting crispy.
Preheat the Oil: Ensure the oil is hot before adding the potatoes. This prevents them from absorbing too much oil and becoming greasy .
Do Not Overcrowd the Pan: Cook the hash browns in a single layer, without overcrowding the pan, to ensure even browning and crispiness .
How do you get hash browns to stick together?
Remove Moisture: Ensure the shredded potatoes are thoroughly dried after soaking. Excess moisture can prevent the hash browns from sticking together .
Use a Binder: Some recipes suggest adding a small amount of flour or an egg to the potatoes as a binder to help them hold together .
Press Firmly: When placing the shredded potatoes in the pan, press them down firmly with a spatula to help them stick together and form a cohesive layer .
Making homemade hash browns is a simple, rewarding process that transforms a few humble ingredients into a mouthwatering breakfast treat. Whether you prefer them plain or with a twist, this homemade hash browns recipe ensures you’ll start your day with a smile. So, next time you’re craving something crispy and comforting, skip the diner and make your own hash browns at home. You’ll be glad you did!
