A hash brown recipe like the frozen hash browns from the store! This is how to make hash browns from scratch using starchy russet potatoes! Homemade hash browns are easy, simply fry, use in cheesy casseroles, or add to a hearty potato soup! Learn how to freeze and make ahead this dish for breakfast or a side!
I will make hash browns just for this Hash Brown Casserole! Whether you make a hash brown casserole recipe (like the cheesy potatoes from Cracker Barrel) or serve them fried fresh from a skillet, there are so many ways to eat them! They are perfect in a creamy casserole, served as Hash with leftover meat, or riced and shaped into hash brown patties using potato starch. Not only that but you can even make Latkes (potato pancakes) by adding eggs and flour.
What is Hash Brown?
Hash browns are grated or shredded potatoes that are typically pan-fried and served as a breakfast meal or side dish. I recreated this popular frozen food for its ease to use in recipes with hash browns. Making hash browns this way can cut your prep time at home and save you money! My method to make them is like the way frozen ones are made, only you can keep them in the refrigerator until needed or freeze them! Follow along to get all the insider tips for making this potato recipe at home!
Best Potatoes for Hash Browns:
The most popular potato for hash browns is Russet Burbank. It is perfect for freezing precooked potatoes and holds well in french fries or hash browns because of its starchy flesh. In the food industry experts have claimed that the Irish Cobbler, Russet Rural, Sebago potato, Kennebec (white chefs potato), and Katahdin potatoes are among the best potato varieties for their higher starch levels and suitability.
Pro-Tips for Cutting Hash Browns:
The key to shredded hash browns is to use a large hole box grater. Fine shreds can turn into mush when blanching. For easier grating cut the potatoes in half lengthwise and push through a food processor on the coarse setting attachment. You’ll want to make slivers of potatoes smaller than french fries so use a cutting tool that can make shreds. Diced or cubed potatoes are ideal for frying raw with onion or peppers, they don’t seem to hold their shape well after freezing.
Ingredients for Homemade Hash Browns:
This recipe is made from freshly grated potatoes, use organic ones for wholesome potatoes. Seasoned salt is like an all-purpose seasoning flavored with onion powder already in it. It’s actually what diners use too, in order to season the potatoes.
- Seasoning- seasoned salt and regular salt are all you need to season and flavor hash browns. Usually, seasoned salts have a lot of different spices in the blend. Additional onion powder and garlic powder can be used to suit your taste.
- Potatoes- use russet or Idaho potatoes that are starchy. Typically white potatoes have that mealy texture. Don’t use a waxy Yukon potato, it won’t be the same.
- Oil- use a mild flavored oil. I like to toss the shreds with unscented sunflower oil that I buy at Walmart for frying. You can use bacon grease or butter to enhance the flavors but simple oil will get the job done.
How To Make Hash Browns:
The easiest way to make hash browns is to quick-prep and grate the potatoes then fry them in a cast-iron pan for crispy hash browns. You can cook this on the stovetop griddle immediately after shredding but I’m going to show you how to make ahead hash browns for the freezer or fridge as a staple ingredient for recipes.
- Preheat the oven to 350°F.
- Grate the potatoes or form shreds using a box grater. Keep submerged under cold water.
- Meanwhile, bring a pot halfway full of water to a boil.
- Blanch the shredded potatoes in boiling water for 2-4 minutes from the time they go in (remove even if the water never comes back to a rolling boil, you don’t want to overcook the shreds.)
- Strain in the pot and run cold water over it for 2 minutes, to cool off.
- Squeeze out any excess liquid and spread out into a large half-sheet pan, lined with a silicone mat.
- Bake shredded potatoes for 10 minutes to dry out any excess moisture. Cool them in the pans for 15 minutes.
- Transfer shreds to a large food container and season with salt, seasoned salt, and oil.
- Keep in the refrigerator for up to 5 days or freeze with my freezing instructions.
- Make your own frozen hash browns and reheat them in the waffle iron for a quick breakfast!
Note: you do not have to cook hash browns long in the oven, that is just to reheat and dry out the shreds before storing.
Can You Freeze Potatoes?
Hash browns are potatoes that have been blanched and cut into slivers. The advantages of blanching include a more uniform color, reduction of fat absorption, reduced frying time (since the potato is partially cooked by blanching), and improved texture. Dewatering and baking potato shreds is a drying step to prevent moisture build-up when frying. After you do these steps you can flash-freeze the par-cooked potato slivers for longer storage. It’s important not to overcook the potatoes, and everything should be done in short and quick steps.
How To Cook Frozen Hash Browns?
To make crispy hash browns it’s best when cooking hash browns to do it in a substantial amount of oil. You can do this in the oven or on the stovetop in a pan. Typically you’d want to use 2 tablespoons of oil for every 7 oz of frozen hash browns. Arrange frozen potato shreds into a single layer in a preheated skillet with oil. Cook for 7 minutes over medium heat, covered with a lid (undisturbed). Then turn and cook another 5 minutes until browned. You do not need to thaw the potatoes (helps avoid extra moisture.) Potatoes are done when the internal temperature reaches 165°F.
To cook hash browns in the oven: drizzle 6 Tablespoons of oil onto a baking sheet. Spread a single layer of potato shreds and bake at 425°F for 20-25 minutes or until golden brown. Turn once in between.
How To Serve Hash Browns:
Need ideas for hash brown recipes? Eggs and bacon aren’t the only sides to make for these breakfast potatoes. Although a breakfast casserole with hash browns is a good start to a country breakfast there are many ways to eat hash browns.
- Cheesy hash browns are made with grated potatoes, butter, sour cream, onion, and cheese. There are different recipes for this variation but I make this hash brown casserole with 16 oz sour cream to 4 cups of cooked and grated potatoes. So good!
- Egg bake with hash browns is always a classic.
- Sprinkle into potato soup for an easy soup shortcut.
- Arrange into an overnight breakfast egg casserole.
- Dehydrate for a quick breakfast fix later.
- Make it into a quiche crust! We love this quiche recipe with ham!
Have you made this potato recipe? Leave a comment below on how much you like it and the ways you use hash browns!
Home Fries vs Hash Browns
Generally, french fries are cut into thicker strips, whereas hash browns are slivers of potatoes. Thicker french fries typically require to be deep-fried in oil to reheat. Whereas shreds can be reheated in a skillet with less oil.
Are Hash Browns Gluten-free?
Yes, potatoes are gluten-free. However, a potato is a vegetable rich in carbohydrates.
BEST Shredded Potato Tips:
- Frozen hashbrown patties can be made from this hash browns recipe, simply cut slivers of potatoes into short pieces or nubbins (typically, this is separated from the French-fry line to make cauliflower hash brown pieces.) Then mix the chopped potatoes with potato starch, salt, and seasoning. Finally, cook in round or rectangular forms like a mini loaf pan or mini muffin tin. Make sure you grease the hash brown patty to cook.
- Air-fryer hash browns can be cooked with far less oil! Simply place 16 oz of frozen hash browns in a single into the air-fryer basket. Spray with olive oil cooking spray and set it to 370°F for 20 minutes.
- Swap the potatoes out for a sweet potato and dice for a sweet take on hash browns.
- These hash brown potatoes are very similar to the waffle house ones. It is the best recipe for making ahead potatoes.
- Keep the potato shreds submerged under cold water until blanching in a pot. I’ll keep them in a large bowl they were shredded in. The potatoes can oxidize and turn brown if not covered in water.
- Make these in bulk as a staple food in prepping. Mealtime for brunch, party, and crowd will be a breeze.
- Make hash brown egg cups like little mini quiches loaded with your favorite omelet toppings!
- Use chicken or sausage to make a dinner Texas Hash meal!
- If you are frying 16 oz of hash browns use a 10-inch skillet, anything more should be cooked in a 12-inch skillet. You want to make a single layer a fourth of an inch thick and always use a lid to make tender in the center potatoes. Then crisp up the outside by cooking it uncovered towards the end.
How To Make Hash Browns:
- 1 5-quart pot (to blanch potato shreds)
- 1 colander
- 1 18x13" sheet pan
- 1 3/4 lbs russet potatoes (about 4 peeled and washed)
- 2 Tbsp sunflower oil
- 1 tsp salt
- 1/2 tsp seasoned salt
- Shred the potatoes into a large bowl using a box grater. Fill up with cold water to prevent it from oxidizing.
- Meanwhile, bring 2 quarts of water to a boil. Add grated potatoes using a slotted spoon, and discard the water it was soaking in. Blanch potato shreds for 2-4 minutes.
- Strain water off (even if it never came back to a rolling boil.) Run under cold water for 2 minutes to cool off the potatoes and prevent them from further cooking.
- Squeeze out any excess water.
- Arrange shredded potatoes onto a large 18x13 sheet pan. Bake at 350°F for 10 minutes to dry out and remove excess moisture. Cool for 15 minutes in the pans.
- Transfer cooled potatoes into a large bowl or food container. Season with the salts and 2 Tbsp oil. Toss everything to coat and refrigerate until needed. (**See freezer instructions below.)