Crispy, Golden Perfection: How to Make the Best Homemade Hash Browns
There’s something truly satisfying about biting into a perfectly crispy, golden-brown hash brown. Homemade hash browns are a breakfast classic. They are easy to make and even better than the restaurant version. You can pair them with eggs and bacon, or enjoy them on their own. Have you struggled with soggy or unevenly cooked hash browns? Don’t worry. I’m here to walk you through the foolproof way to achieve that crispy texture every time.
Why Make Hash Browns from Scratch?
Homemade hash browns are free of preservatives and can be customized with your favorite seasonings. Plus, they’re incredibly budget-friendly and require just a few simple ingredients! Make up a big batch and have them ready in the freezer, saving time and money.
It is currently Autumn here in New Zealand and the large 10 kilo bags of potatoes are very cheap. I got 10 kg for $6.47 which is an amazing price. I will be making up some large batches for my freezer.
I also like that I know exactly what has gone into my homemade hash browns. I was so surprised when I read the back of the shop-bought ones I had in the freezer. There were some nasty extras I wasn’t expecting in them. You can also add some extra flavors to them to help give them some more taste. However, I just added salt, potato, and corn flour.
The Secret to Crispy Hash Browns
The key to crispy hash browns relies on removing excess moisture. Potatoes contain a lot of water, and too much moisture prevents them from crisping up properly. That’s why squeezing out as much liquid as possible before cooking is essential.
It also involves using corn flour or corn starch which helps create that signature crunch. This also acts as a binding agent, which means no egg is required for these amazing crispy hash browns. They will be super tender and soft in the middle
In the video I shared on my YouTube Channel I pan fried these hash browns. I have since successfully used my air fryer to cook crispy hash browns. Thus making it far more healthier than deep frying or shallow frying. The link to that video can be found below.
Ingredients:
- potatoes use Moonlight, Agria, or Russet
- 1 tsp corn flour or cornstarch roughly per potato
- Salt and pepper to taste
- Optional: Garlic powder onion powder, smoked paprika
Instructions:
- Grate the Potatoes – Wash, peel (optional), and grate the potatoes using a box grater or food processor. Place the grated potatoes into cold water while you are grating to keep them from oxidation.
- To Cook – Blanch the grated potatoes in boiling water for 2 minutes. Drain
- Remove Excess Moisture – Place grated potatoes in a clean kitchen towel or cheesecloth. Squeeze out as much liquid as possible. This helps them get crispy.
- To Mix – Add the potatoes to a clean dry bowl add the corn flour and mix through. The potatoes should clump together when pressed together. Add extra corn flour until you can form a ball when pressed. If you want to add extra flavorings add them now.
- To Shape – Form into whichever shape hash browns you want. I used a round cookie cutter but you could use an egg ring as well. You can form the hash browns as thin or as thick as you like. I enjoyed the slightly thicker versions. Place the formed hash browns onto a baking paper-lined cookie sheet covered with cling film and flash freeze until frozen.
- Preheat the Pan –heat oil in a skillet over medium-high heat. Once the oil is hot, add the frozen hash browns to the pan. Cook them until they are crispy and tender on both sides. Alternately cook in an air fryer from frozen.
- Season & Serve – Sprinkle with salt, pepper, and any desired seasonings. Serve hot!
Other Links and Recipes
Here is the video showing you how to form the hash browns and how to cook and prepare them. McDonald’s Who? These Homemade Hash browns Are Even Better
Try serving these delicious hash browns with this beautiful breakfast Mac and Cheese for Breakfast? Yes, Please!
Crispy, Golden Perfection: How to Make the Best Homemade Hashbrowns
Ingredients
- potatoes use Moonlight, Agria, or Russet
- 1 tsp corn flour or cornstarch roughly per potato
- Salt and pepper to taste
- Optional: Garlic powder onion powder, smoked paprika
Instructions
- Grate the Potatoes – Wash, peel (optional), and grate the potatoes using a box grater or food processor. Place the grated potatoes into cold water while you are grating to keep them from oxidation.
- To Cook – Blanch the grated potatoes in boiling water for 2 minutes. Drain
- Remove Excess Moisture – Place grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This helps them get crispy.
- To Mix – Add the potatoes to a clean dry bowl add the corn flour and mix through. The potatoes should clump together when pressed together. Add extra corn flour until you can form a ball when pressed.If you want to add extra flavorings add them now.
- To Shape – Form into whichever shape hash browns you want. I used a round cookie cutter but you could use an egg ring as well. You can form the hash browns as thin or as thick as you like. I enjoyed the slightly thicker versions.Place the formed hash browns onto a baking paper-lined cookie sheet covered with cling film and flash freeze until frozen.
- Preheat the Pan – heat oil in a skillet over medium-high heat. Once the oil is up to heat, place the frozen hash browns and cook until crispy and tender on both sides. Alternately cook in an air fryer from frozen.
- Season & Serve – Sprinkle with salt, pepper, and any desired seasonings. Serve hot!
