Elevate your breakfast game with this crispy hash browns recipe. With one simple trick, you can get the crispy, crunchy results you’re craving.
The secret to making delicious, crispy hash browns is to use a potato ricer to press out the excess moisture! After all, potatoes hold a lot of water. Shredding the potatoes releases this moisture, but a handy potato ricer can help remove it.
Once fried, the shredded potatoes will transform into wonderfully crispy hash browns. You can also form the potatoes into patties to make individual hash browns.
Key Ingredients and Supplies
- Potatoes. Of course, you can’t make classic hash browns without potatoes. For this recipe, we used three medium-sized Russet potatoes.
- Grater. Use a cheese grater or box grater. If you want thick, string-like shredded potato, use a box grater. A cheese grater will produce finer “strings,” as you can see with our version.
- Potato ricer. A potato ricer is the star of this recipe. It will remove moisture from the potatoes, resulting in perfectly crispy hash browns.
How to Make Crispy Hash Browns
It’s surprisingly easy to make crispy hash browns at home. After making this recipe, you’ll never make breakfast without a potato ricer again! Here’s how to make homemade crispy hash browns:
1. Wash the potatoes under cool running water, then pat dry. Peel the potatoes.
2. Grate the potatoes using the larger holes on the grater. The actual size of the shredded potatoes will depend on your grater.
Add shredded potatoes to the potato ricer, filling it about halfway. You’ll have to work in batches.
Hold the ricer over a bowl. Squeeze until the excess moisture drips out the bottom. Avoid pressing the potatoes all the way through.
5. In a medium-sized pan over medium-high heat, heat the oil. Add the shredded potatoes in a single layer. Fry for about 3 minutes or until golden brown, then toss and cook for another 2 to 3 minutes. You can leave the hash browns in a single layer or break it up as it cooks, like we did. Serve immediately.
Recipes Tips and Variations
- Make patties. After pressing the potatoes in the ricer, form them into patties.
- Add spices. Try dried cilantro, dill, or parsley.
- Use sweet potato. Make this recipe with sweet potatoes for a delicious variation.
- Add other ingredients. For extra flavor, toss the shredded potato with minced garlic or chopped onion before frying.
Frequently Asked Questions
Can I store leftover crispy hash browns?
Yes. Store leftover cooked hash browns in the refrigerator for 3 to 5 days.
Can I freeze them?
Yes, you can freeze homemade hash browns. You can partially cook the hash browns, so you can toss them back on the stovetop without overcooking them.
- Vegan Chickpea Omelette — For a classic breakfast, serve hash browns with a vegan chickpea omelette.
- Tofu Bacon — Savory and smoky, this tofu bacon is the perfect partner.
- Coconut Bacon — If you prefer bacon bits, top your hash browns with this coconut bacon recipe.
- Shiitake Mushroom — Shiitake mushroom is chewy, meaty, and delicious.
- High-Protein Vegan Breakfast Burrito — Serve hash browns as a side or add it to the actual burrito.
The Secret to Making Crispy Hash Browns
- 3 Russet potatoes medium-sized
- 4 tablespoons oil
- Salt and pepper
- Wash the potatoes under cool running water, then pat dry. Peel the potatoes.
- Grate the potatoes using the larger holes on the grater. The actual size of the shredded potatoes will depend on your grater.
- Add shredded potatoes to the potato ricer, filling it about halfway. You’ll have to work in batches.
- Hold the ricer above a bowl. Squeeze until the excess water drips out the bottom. Avoid pushing the potatoes all the way through.
- In a medium-sized pan over medium-high heat, heat the oil. Add the shredded potatoes in a single layer. Fry for about 3 minutes or until golden brown, then toss and cook for another 2 to 3 minutes. You can leave the hash browns in a single layer or break it up as it cooks, like we did. Serve immediately.
- To make individual hash browns, form the potatoes into patties before frying.
- For extra flavor, mix the shredded potatoes with minced garlic and chopped onion before frying.
- The size of your potato “strings” will depend on the grater. A cheese grater will produce finer string-like pieces, like our version. A box grater will create larger strings.
- Nutritional information for this recipe is an estimate automatically calculated by the Spoonacular food database and does not include optional ingredients.